Southwestern Chopped Chicken Salad (With IP Chicken & black beans)

Last Updated on June 30, 2019

Some of the best recipes in the world were derived from the southwest. Many of these recipes were created from the wild frontier and passed down from one generation to the next. This Southwestern Chopped Chicken Salad has similar humble beginnings. I’ve taken an old family chicken salad recipe and created something that will be talked about for years to come.
 
Southwestern Chopped Chicken Salad

My Southwest Chopped Chicken Salad is simple and delicious to make. Not only is it soy free, but it’s also gluten-free and low carb! Why is that important? My son, along with many others, has been diagnosed with a soy allergy and I want to ensure he can enjoy these recipes. Also, many of you, my beloved readers, follow a low carb meal plan. 

 

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I crave a good salad. And now that the summer months are here and I’m gearing up for new recipes for my Instant Pot, this Chopped Chicken Salad fits the bill. It’s hearty and light at the same time, if that’s even a possibility. The aroma is a sweet smell that flirts with the taste buds. One thing I enjoy most with this recipe is that I can prepare the chicken and the black beans in my Instant Pot. The IP makes meal prep and meal planning incredibly easy! 
 
 

How easy is this Southwestern Chopped Chicken Salad to make?

Crazy simple. Besides chopping up some of the veggies, your Instant Pot is going to do all the work for you. And depending on how you want the texture of the chicken is totally up to you. Once it’s cooked, you can either chop it up and add to your salad or shred it. Either way is perfectly fine and adds a nice flavor to your salad. 
 
How to Cook Instant Pot Chicken

What other vegetables can you add to this salad recipe?

Well, you really can add any that you want! However, I love this recipe as is. I do like to add any fresh vegetables that I get from the garden sometimes though. Or I’ll visit the farmer’s market and grab some fresh vegetables that sound like a good pairing with this salad. Think red peppers, green peppers, or even some fresh jalapeno peppers if you’re looking for a little bit of heat. 
 
 

What main dish would go well with this Southwestern Chicken Salad?

What sounds good to you? Salad seriously goes perfectly with anything. And if you can plan ahead, you can prepare a great chicken Instant Pot meal using the same chicken for your salad. How awesome is it that you can use one recipe to make multiple ones? Talk about the perfect outcome for meal prep. 
 
 

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Now that you know a little bit about how this dish works, let’s get down to the details of how to create this homemade chicken salad using your Instant Pot! 
 
 
 

Southwestern Chopped Chicken Salad (With IP chicken & black Beans) (Gluten Free, Soy Free, Low Carb)

All you will need are your chopping skills to get the veggies cut to your liking. Don’t forget to wash them beforehand so that they’re clean and ready to eat.

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Serves – 4

Ingredients to make this chicken salad recipe

Dressing

Instructions to make this southwestern chopped chicken salad

In a bowl whisk together the homemade ranch dressing, taco seasoning, and lime juice. Taste and add salt if needed. Keep aside.

In a large bowl combine the chopped lettuce, black beans, cooked chicken, onions, red bell pepper, cheddar cheese, and cilantro.

Pour over the prepared taco-ranch dressing and toss to coat.

Add the crushed tortilla chips and mix it in.

Divide among serving plates and serve immediately.

Notes

  • Make sure to add the tortilla chips just before serving so that they stay crunchy.

How do you store leftovers of this salad recipe?

Storing leftovers for this chicken salad recipe is a little bit different from how you would store normal leftovers. You don’t want to put it all together in the fridge mixed up because the lettuce is going to get soggy. Instead, separate your chopped vegetables, cooked chicken, and cooked baked beans into different containers.

You’ll need to know you’re going to have leftovers before you make it so you can separate out the ingredients before you combine them all! Once separated, place them in the fridge. Then when you’re ready to eat, simply mix them all together and enjoy.

 

Can you freeze this chicken salad recipe?

You can freeze the ingredients individually before mixing them, except for the salad. Salad is just one of those food items that doesn’t freeze well. 

This Southwestern Chopped Chicken Salad is one salad recipe that will never get old. With all the taste and flavors, you’ll love every single bite. Not only is this dish super colorful and delicious, but it’s also packed full of great ingredients that will give your body good fuel to get through the day. 

 

 

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Add this chopped chicken salad recipe to your meal plan today! 

 

Don’t Forget To Print Out The Recipe For Later! 

Southwestern Chopped Chicken Salad (With IP Chicken & black beans)

Southwestern Chopped Chicken Salad (With IP Chicken & black beans)

Yield: 4 Servings

This Southwestern Chopped Chicken Salad is simple and delicious to make. Not only is it soy free, but it’s also gluten free and low carb as well! You can enjoy each and every bite even if you’re following a low carb lifestyle or have allergies that you’re trying to steer clear of.

Ingredients

  • 1 head of Romaine Lettuce, roughly chopped
  • 1 cup of Instant Pot Black Beans
  • 1 cup of diced Instant Pot Chicken
  • 1 cup of Air Fryer Mexican Street Corn, with the corn kernels cut off the cob
  • ¼ cup of chopped Red Onion
  • ½ cup of chopped Red Bell Pepper
  • ½ cup of shredded Cheddar Cheese
  • ½ cup of loosely packed Cilantro
  • 1 cup of roughly crushed Tortilla Chips
  • DRESSING
  • ½ cup of Homemade Ranch Dressing
  • 2 teaspoon of Homemade Taco Seasoning
  • juice of 1 Lime
  • Salt (optional)

Instructions

  1. In a bowl whisk together the homemade ranch dressing, taco seasoning, and lime juice. Taste and add salt if needed. Keep aside.
  2. In a large bowl combine the chopped lettuce, black beans, cooked chicken, onions, red bell pepper, cheddar cheese, and cilantro.
  3. Pour over the prepared taco-ranch dressing and toss to coat.
  4. Add the crushed tortilla chips and mix it in.
  5. Divide among serving plates and serve immediately.

Notes

Make sure to add the tortilla chips just before serving so that they stay crunchy

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 66mgSodium: 858mgCarbohydrates: 42gFiber: 10gSugar: 9gProtein: 22g
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