Southwest Salad with Grilled Chicken

So what do you do when you have a ton of leftover southwest rubbed and grilled chicken?  You make a salad of course!  Really this dish was just about utilizing some more leftovers to carry over the cooked southwest chicken.  The only thing I had to do was literally open up a can of black beans and cook some frozen corn.  From there it’s all about assembly which is putting a bunch of ingredients in a bowl and forgetting about it.  Oh and also I may have made a honey-lime vinaigrette.  You know I can’t help myself and I always have to put my little culinary twists even on the simplest of dishes.  So if you made my last dish, then I think it’s a no brainer to make this Southwest Salad with Grilled Chicken for your next meal.


Simple, refreshing and delicious!


The vinaigrette was the bomb!


One last shot 🙂


Southwest Salad with Grilled Chicken
Try this tasty Southwest Salad with Grilled Chicken that is loaded with vegetables. Learn how to use leftovers to make this great dish!
For the Salad:
  • 1 cup of chopped leftover grilled chicken
  • 2 cups of spring mix lettuce
  • 2 cups of chopped iceberg lettuce
  • ½ cup of diced cucumbers
  • ½ cup of cooked corn kernels
  • ½ cup of diced tomatoes
  • ½ cup of rinsed black beans
  • ½ cup of small diced avocados
  • ⅓ cup of sliced green onions
  • ½ cup of sliced red bell pepper
  • Kosher salt and fresh cracked pepper to taste
For the Vinaigrette:
  • ¼ cup of balsamic vinegar
  • juice of 1 lime
  • 1 tablespoon of honey
  • 1 teaspoon of dijon mustard
  • ⅓ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
  1. In a small bowl whisk together vinegar, lime juice, honey, mustard, olive oil salt and pepper and set aside.
  2. In a large bowl toss together all of the salad ingredients and season with salt and pepper. Dress the salad with the vinaigrette and serve.

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