Southwest Coleslaw

Print Recipe

3.91 from 71 votes

Prep Time25

Chill Time1

Total Time1 25

Course: Dinner

Servings:

Calories: 740kcal

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

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?
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.
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