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    Home » Recipes » Dinner » Southwest Chicken Salad Topper

    Southwest Chicken Salad Topper

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 15 Comments

    southwest chicken salad pin

    A lot of you know I’m a HUGE McDonald's Southwest Salad fan. It’s, by far, my favorite fast food salad.  The flavors are perfectly combined and, in my opinion, no dressing is necessary. So I set off to make a knock off home version. I wanted to for a while and then a few email requests have nudged me to do it sooner rather then later.

    I am very happy with the result. It’s not exactly like the McDonald's version but it’s close enough for me. Plus I had some ulterior motives while coming up with the recipe. I wanted to use ingredients in their whole forms, for example 1 can of corn. I mean who has 2 tablespoon of black beans or 1 oz of green chilis hanging around the house. It’s just not realistic. However, because of this the recipe makes about 5 servings.

    My goal was to create the salad “topper” that you can use on top of your favorite salad greens. I happened to eat mine over a mound of baby spinach, as it was all I had but you can use anything. A romaine lettuce blend would work best for mimicking McDonald's version.

    S0 here you go. I hope you like it, I know it cured my craving for a fast food salad I like the fact that I know EXACTLY what’s in it.

    Ingredients

    • 10oz cooked grilled chicken (happens to be the size of 1 short cuts bag ;~)
    • 1 can (15.5oz) can of black beans rinsed and drained
    • 1 small can (8.5oz) of yellow corn (rinsed and drained - I used no salt added)
    • ½ red onion diced small
    • 1 pint cherry tomatoes
    • 1 small can (4.5 oz) diced green chilies lightly drained
    • 1 oz fancy shredded Mexican cheese blend
    • 2 tablespoon lime juice
    • 2 tablespoon honey (42g)
    • 1 tablespoon Tabasco (may want to cut back if you don’t like spicy)
    • 1 teaspoon chili powder
    • ½ teaspoon ground cumin

    Instructions

    Place the chicken, beans, corn, onion, tomatoes,green chilies and cheese in a large bowl.

    Whisk the lime juice, honey, Tabasco, chili powder, and cumin. Pour over the chicken mixture and blend. Let sit until ready to serve. I didn’t wait long and it was good but it get’s better the longer it sits!

    Scoop on top of your favorite salad greens!

    Here’s another shot. I wasn’t too happy with any of them. For some reason I suck at photographing salads! But I did get a cute shot of the toddler helping me cut up the onion with one of those hand choppers.

    As for the NI, I used a cup measure spoon and scooped it over the greens. Then I measured 4 more cups out, that's how I came up with 5 servings.

    Update: OK, I used some of the leftovers tonight to make nachos on baked tortilla chips. OH MY WORD! Sinfully good! I topped the chips with a few tablespoons, another 1 oz of cheese put it under the broiler and dipped in salsa. YUMMY!

    📖 Recipe

    southwest chicken salad featured

    Southwest Chicken Salad Topper

    Add a kick to your salad with this delicious southwest chicken salad topper! It's quick, easy, and packed with flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Total Time 8 minutes mins
    Course Salad
    Cuisine American
    Servings 5 cups
    Calories 165 kcal

    Ingredients
      

    • 10 oz cooked grilled chicken happens to be the size of 1 short cuts bag ;~
    • 1 can 15.5oz can of black beans rinsed and drained
    • 1 small can 8.5oz of yellow corn (rinsed and drained - I used no salt added)
    • ½ red onion diced small
    • 1 pint cherry tomatoes
    • 1 small can 4.5 oz diced green chilies lightly drained
    • 1 oz fancy shredded Mexican cheese blend
    • 2 tablespoon lime juice
    • 2 tablespoon honey 42g
    • 1 tablespoon Tabasco may want to cut back if you don’t like spicy
    • 1 teaspoon chili powder
    • ½ teaspoon ground cumin

    Instructions
     

    • Place the chicken, beans, corn, onion, tomatoes,green chilies and cheese in a large bowl.
      10 oz cooked grilled chicken, 1 can, 1 small can, ½ red onion diced small, 1 pint cherry tomatoes, 1 small can, 1 oz fancy shredded Mexican cheese blend
    • Whisk the lime juice, honey, Tabasco, chili powder, and cumin. Pour over the chicken mixture and blend. Let sit until ready to serve. I didn’t wait long and it was good but it get’s better the longer it sits!
      2 tablespoon lime juice, 2 tablespoon honey, 1 tablespoon Tabasco, 1 teaspoon chili powder, ½ teaspoon ground cumin
    • Scoop on top of your favorite salad greens!

    Nutrition

    Calories: 165kcalCarbohydrates: 13gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 44mgSodium: 142mgPotassium: 380mgFiber: 1gSugar: 10gVitamin A: 616IUVitamin C: 26mgCalcium: 36mgIron: 2mg
    Keyword chicken, salad
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. roni

      January 04, 2010 at 1:19 pm

      So glad you liked it! Thanks for reminding me about it! I haven't made it in years... literally!

      Reply
    2. Laura

      January 03, 2010 at 5:49 pm

      I just made this and it was SO GOOD!! I thought I would need to maybe add something for the dressing, but I was wrong. This needs nothing else. I would recommend this to anyone.

      Reply
    3. Laura

      December 24, 2009 at 10:57 pm

      I just found your site and all of your recipes look great. Has anyone tried this with a little salsa as the dressing? I haven't tried the recipe yet, it is on my list of recipes for this coming week. I will let you know how it turns out. Thanks for such wonderful recipes. I am just returning to weight watchers and your recipes will certainly help me keep on track.

      Reply
    4. Jessica

      August 30, 2009 at 2:16 am

      Made this yesterday, it is fantastic!! I didnt even need salad dressing. This will be a regular in my house. Thanks Roni!

      Reply
    5. Amanda

      August 24, 2008 at 2:47 pm

      I made this a few weeks ago and oh my goodness!!! It's AWESOME!!!!!! I've made it every week since, I think. Oh and putting it on nachos?!? BRILLIANT!!!!! So so yummy!!!

      Reply
    6. Laurel

      June 26, 2008 at 6:35 pm

      I made this tonight and it was SO good. It got the approval of my hubby too. I am a newcomer to your website and I am very excited to try many of your recipes. Thanks!

      Reply
    7. roni

      May 15, 2008 at 10:07 pm

      Hi Kristine - That's an AWESOME substitution. Especially during corn season! ;~)

      Thanks so much for you kind words.

      Reply
    8. Kristine

      May 15, 2008 at 12:16 pm

      I have to say that I am addicted to your websites. I have tried and loved quite a few of your recipes but this is definitely one of my favorites (and toddler approved as well). The only substitution I made was to use the corn cut off of 2 ears of corn instead of corn fromt he can. Thank you for taking so much time to benefit others. I just want you to know that it is greatly appreciated.
      Keep it up
      Kristine, NH

      Reply
    9. Liz

      May 06, 2008 at 11:46 am

      I just found the yummiest southwest-style dressing, Brianna's Santa Fe, that is fat-free and only 25 calories in 2 tablespoons. Thought I would pass it along to you...it is really yummy, a little sweet and a little spicy.

      The other salad dressings in the Brianna's brand line are good too but most are higher in fat and sugar than this one. I usually dress my salads with vinegar and a splash of oil, but I tried this low cal one and it was so tasty.

      Reply
    10. Laura N

      April 24, 2008 at 10:50 am

      Made it yesterday. LOVED IT! I added a few crushed corn chips after I topped my lettuce to get the crunch (I know, it added some calories and fat, but it wasn't much) and I ommitted onions 'cause I don't do raw onions. And it was fabulous. Doesn't need dressing at all. DH loved it too, although he added Newman's light Italian to it (we all know those husbands eat differently than we do). Thanks again Roni!

      Reply
    11. Jami

      April 23, 2008 at 2:18 pm

      This sounds great, I can't wait to try it. I have never had McD's before. I don't venture there a lot because when I do those craptastic little chicken mcnuggets whisper my name and I end up with a 20 piece, some sweet n sour sauce and a large fry.

      Reply
    12. Cheryl

      April 21, 2008 at 5:05 pm

      Made this today - it is even better than McD's version! If you really need dressing, Newman's own has southwest dressing at Wal-Mart now. It is a little different than the creamy southwest @ McD's, but with a little fat free sour cream, it is great!

      Thanks so much for all the recipes Roni!

      Reply
    13. Liz

      April 21, 2008 at 12:44 pm

      Thanks so much for this Roni - I love that salad too and I won't go to McDs!

      Reply
    14. Laura N

      April 21, 2008 at 10:40 am

      YAY! I'm so excited. I am on a mission to make this this week. So glad I'll be able to get my fix without spending $4.70 and eating a ton of sodium. Thanks!

      Reply
    15. TR

      April 20, 2008 at 4:59 pm

      I'm with you on the Micky D's SW salad, it needs NO dressing! I like to add grape tomatoes to my SW salad if I have them around. Your recipe sounds and looks yummy....especially using the leftovers on baked torilla chips!

      Reply

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