Description

This Southwest Coleslaw is a vibrant and flavorful salad combining tender seasoned chicken, fresh coleslaw mix, black beans, corn, and juicy grape tomatoes. Tossed in a zesty ranch and lime dressing with a hint of taco seasoning, this dish offers a perfect balance of creamy, tangy, and savory flavors. Ideal for a light lunch or a refreshing side dish, it’s easy to prepare and sure to please a crowd.

Ingredients

Scale

Chicken

2 pounds chicken breast, sliced and cubed
Seasoning salt, to taste
Olive oil, for cooking

Salad

4 cups coleslaw mix
1 cup grape tomatoes, quartered
15 ounces black beans, drained and rinsed
15 ounces corn, drained
Shredded cheese (amount not specified; estimated 1 cup)

Dressing

3/4 cup ranch dressing
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon taco seasoning

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Instructions

Season the Chicken: Sprinkle seasoning salt over the sliced and cubed chicken breasts evenly to ensure each piece is well seasoned.
Cook the Chicken: Heat a medium pan over medium heat with olive oil. Add the chicken and cook until golden brown and fully cooked through, about 8-10 minutes. Remove from heat and allow to cool.
Prepare the Dressing: In a bowl, whisk together ranch dressing, fresh lime juice, sugar, and taco seasoning until the mixture is smooth and well combined.
Prep the Vegetables: Drain and rinse the black beans and corn thoroughly and pat dry to avoid excess moisture. Quarter the grape tomatoes.
Combine Salad Ingredients: In a large mixing bowl, add coleslaw mix, cooled cooked chicken, shredded cheese, quartered tomatoes, black beans, and corn. Mix gently to distribute ingredients evenly.
Toss with Dressing: Pour the prepared dressing over the salad mixture. Use tongs to gently toss until all ingredients are evenly coated with the dressing.
Chill Before Serving: Cover the salad bowl and refrigerate for at least one hour to allow flavors to meld and serve chilled.

Notes

Use freshly cooked chicken for best texture and flavor.
Shredded cheese can be cheddar or a Mexican blend to complement the Southwest flavors.
Feel free to add chopped cilantro for extra freshness.
This salad can be made a day ahead and refrigerated, but add tomatoes right before serving to keep them fresh.
Adjust the amount of taco seasoning to taste, especially if you prefer it spicier or milder.