Southwest Coleslaw


Author: Rachel

Published Date: May 12, 2023

Get ready, friend, because this Southwest Chicken Coleslaw is going to rock your world. Seriously, it’s more than a salad—it’s a taste explosion. This quick side dish is basically a smash up of my favorite summer two heavy hitters – a cold summer slaw and delicious Tex Mex flavors!

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Why You’ll Love this Recipe

  1. It’s Quick and Easy: Seriously, you could practically make this salad blindfolded. But please, don’t actually try that. Knives and blindness are not a good combination. I mean, 20 minutes of prep time and just 5 minutes of cooking? Sign me up!
  2. Versatility is its Middle Name: This recipe is like a Swiss Army Knife. Need a light dinner? Check. Looking for a hearty lunch? Check. Searching for a dish to impress at your next potluck? Double check.
  3. It’s Flavorful: Are you tired of salads that taste like, well, salads? Then say hello to your new best friend. This coleslaw packs a flavorful punch that’ll make your taste buds do a happy dance.

So, you see, this recipe has more to offer than a plate full of deliciousness. It’s quick, versatile, and scrumptious—just like all good food should be!

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The Southwest Chicken Coleslaw Recipe

Now, let’s get down to the nitty-gritty, the pièce de résistance, the Southwest Chicken Coleslaw. Just follow the instructions below, and you’ll be munching on this delectable dish in no time!

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Serving Size: 6
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Ingredients

  • Chicken Breast
  • Olive Oil
  • Seasoning Salt
  • Lime Juice, fresh
  • Ranch Dressing, bottled or homemade
  • Taco Seasoning
  • Sugar
  • Coleslaw Mix
  • Colby Jack Cheese, shredded
  • Grape Tomatoes
  • Black Beans, drained and rinsed
  • Sweet Corn, drained
  • *scroll to the printable recipe card at the bottom of the page for detailed amounts

Directions:

  1. First, slice chicken into 1-inch cubes and season with seasoning salt.
  2. Heat olive oil in a medium pan and cook chicken until golden on all sides and cooked through. Set aside and allow to cool as you assemble the salad.
  3. Next, make the southwest dressing. In a measuring cup or mixing bowl whisk together the ranch, lime juice, sugar and taco seasoning until fully incorporated. Make sure to scrape down the sides not to miss any pockets of dry ingredients. 
  4. Drain and rinse the black beans and pay dry. Then drain the corn and quarter the tomatoes.
  5. To a large bowl, add the coleslaw mix, cooled chicken, shredded cheese, tomatoes, black beans and corn.
  6. Pour the southwest dressing over the salad and use tongs to toss all the ingredients together until fully combined. *If you like a lot of dressing on you salad, feel free to add more but be careful not to over saturate
  7. Cover the bowl and refrigerate for 1 hour before serving.
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Storage Notes

Now, I know you’re probably thinking, “This salad is so delicious, there’s no way I’ll have leftovers!” But just in case you do—or, dare I say, you made extra on purpose (smart cookie!)—here’s what you need to know.

Storing: Cover your salad and pop it in the fridge. It’ll keep for about 3 to 4 days. But remember, folks, we’re dealing with chicken here. So if your salad starts doing a not-so-fancy dance in your fridge, it’s time to let it go.

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Helpful Cooking Notes

Before I let you loose on this recipe, let me share a few cooking notes that might just save your bacon (or in this case, chicken).

  1. The Chicken: When cooking the chicken, you’re aiming for golden and juicy, not charred and dry. So keep an eye on that pan, okay?
  2. The Dressing: The key to a great salad is a well-dressed salad. Don’t drown your beautiful ingredients in dressing. Remember, you can always add more, but you can’t take it away.
  3. Customize: Feel free to tweak the recipe to your liking. Not a fan of black beans? Swap them out. Want to add a bit of heat? Throw in some jalapeños. The world is your oyster—or in this case, your salad bowl.

And there you have it, folks, the Southwest Chicken Coleslaw. Go forth, make salad, and let the flavors of the southwest rule your taste buds.

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Serving Suggestions

Alright, you’ve made your beautiful, tasty, mouth-watering Southwest Chicken Coleslaw. But how should you serve it? Well, it’s delicious all on its own, but if you want to elevate your meal even further, here are a few ideas:

  1. With Crusty Bread: This salad has a lot of hearty ingredients, so pairing it with a slice of warm, crusty bread makes for a fully satisfying meal.
  2. In a Wrap: Who said salads only belong in bowls? Wrap this flavorful coleslaw in a tortilla for a Southwest Chicken Coleslaw wrap. Now, that’s what I call portable deliciousness!
  3. With Grilled Corn on the Cob: Keep with the southwest theme and grill up some corn on the cob. Sprinkle some chili powder, lime juice, and cotija cheese on the corn for an extra flavor kick.

Remember, the best part about cooking is making it your own. So, don’t be afraid to experiment and have fun with it!

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Wrapping It Up

So there you have it. A quick, easy, and delicious Southwest Chicken Coleslaw recipe that will leave your taste buds dancing with joy. I don’t know about you, but I’m off to whip up another batch. This coleslaw won’t make itself, you know!

In all seriousness, I hope you love this recipe as much as I do. Whether you’re serving it up at a BBQ, packing it for lunch, or enjoying it for a light dinner, remember one thing: food is love, so cook with passion and eat with pleasure.

Southwest chicken coleslaw in a bowl.
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Southwest Coleslaw


3.90 from 70 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 5
Calories 740 kcal

INGREDIENTS
  

  • 2 pounds Chicken Breast, sliced and cubed
  • 1 tbsp Olive Oil
  • 1 tbsp Seasoning Salt
  • 2 tbsp Lime Juice, fresh
  • 3/4 cup Ranch Dressing, bottled or homemade
  • 3 oz Taco Seasoning, 1 packet
  • 1 tsp Sugar
  • 4 cups Coleslaw Mix
  • 1 cup Colby Jack Cheese, shredded
  • 1 cup Grape Tomatoes
  • 15 ounces Black Beans, drained, rinsed, patted dry
  • 15 ounces Corn, drained

INSTRUCTIONS

  • First, slice chicken into 1-inch cubes and season with seasoning salt.
  • Heat olive oil in a medium pan and cook chicken until golden on all sides and cooked through. Set aside and allow to cool as you assemble the salad.
  • Next, make the southwest dressing. In a measuring cup or mixing bowl whisk together the ranch, lime juice, sugar and taco seasoning until fully incorporated. Make sure to scrape down the sides not to miss any pockets of dry ingredients.
  • Drain and rinse the black beans and pay dry. Then drain the corn and quarter the tomatoes.
  • To a large bowl, add the coleslaw mix, cooled chicken, shredded cheese, tomatoes, black beans and corn.
  • Pour the southwest dressing over the salad and use tongs to toss all the ingredients together until fully combined. *If you like a lot of dressing on you salad, feel free to add more but be careful not to over saturate
  • Cover the bowl and refrigerate for 1 hour before serving.

NOTES

Storage Information

Now, I know you’re probably thinking, “This salad is so delicious, there’s no way I’ll have leftovers!” But just in case you do—or, dare I say, you made extra on purpose (smart cookie!)—here’s what you need to know.
Storing: Cover your salad and pop it in the fridge. It’ll keep for about 3 to 4 days. But remember, folks, we’re dealing with chicken here. So if your salad starts doing a not-so-fancy dance in your fridge, it’s time to let it go.
 

Helpful Cooking Notes

  1. The Chicken: When cooking the chicken, you’re aiming for golden and juicy, not charred and dry. So keep an eye on that pan, okay?
  2. The Dressing: The key to a great salad is a well-dressed salad. Don’t drown your beautiful ingredients in dressing. Remember, you can always add more, but you can’t take it away.
  3. Customize: Feel free to tweak the recipe to your liking. Not a fan of black beans? Swap them out. Want to add a bit of heat? Throw in some jalapeños. The world is your oyster—or in this case, your salad bowl.

NUTRITION

Calories: 740kcalCarbohydrates: 56gProtein: 57gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 151mgSodium: 3475mgPotassium: 1388mgFiber: 14gSugar: 12gVitamin A: 2461IUVitamin C: 41mgCalcium: 253mgIron: 5mg
Course Dinner
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles

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I'm Rachel.

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