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Have you ever been to Red Robin and tried their delicious Southwest Chicken Salad? Well, now you can make it at home with this recipe!

Image 1

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons taco seasoning
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 head of romaine lettuce, chopped
• 1 can of black beans, drained and rinsed
• 1 cup of corn kernels
• 1 avocado, diced
• 1/2 cup of shredded cheddar cheese

Instructions:

1. In a small bowl, mix together the taco seasoning, cilantro, lime juice, and olive oil.
2. Place the chicken breasts in a large resealable bag and add the marinade. Seal the bag tightly and shake to coat the chicken. Marinate in the refrigerator for at least 30 minutes.
3. Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-8 minutes per side, or until cooked through.
4. Divide the chopped romaine lettuce between four bowls. Top each with the black beans, corn, avocado, and shredded cheddar cheese.
5. Slice the grilled chicken and place it on top of the salad. Serve with your favorite dressing.

Image 2

Ingredients:

• 1 head of romaine lettuce, chopped
• 1/2 cup of black beans, drained and rinsed
• 1/2 cup of corn kernels
• 1/2 cup of diced tomatoes
• 1 avocado, diced
• 4 strips of bacon, cooked and crumbled
• 1 cup of crispy fried chicken, sliced
• 1/2 cup of ranch dressing

Instructions:

1. In a large bowl, mix together the chopped romaine lettuce, black beans, corn kernels, diced tomatoes, diced avocado, and crumbled bacon.
2. Divide the salad between four bowls.
3. Top each salad with the sliced crispy fried chicken.
4. Drizzle ranch dressing over each salad before serving.

Image 3

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head of romaine lettuce, chopped
• 1 can of black beans, drained and rinsed
• 1 cup of corn kernels
• 1 avocado, diced
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of salsa
• 1/4 cup of sour cream

Instructions:

1. In a small bowl, mix together the chili powder, cumin, garlic powder, paprika, salt, and black pepper.
2. Season the chicken breasts with the spice mixture.
3. Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through.
4. Divide the chopped romaine lettuce between four bowls. Top each with the black beans, corn, avocado, and shredded cheddar cheese.
5. Slice the cooked chicken and place it on top of the salad.
6. In a small bowl, mix together the salsa and sour cream. Drizzle the mixture over the salads before serving.

Image 4

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head of romaine lettuce, chopped
• 1 can of black beans, drained and rinsed
• 1 cup of corn kernels
• 1 avocado, diced
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of salsa
• 1/4 cup of sour cream

Instructions:

1. In a small bowl, mix together the chili powder, cumin, garlic powder, paprika, salt, and black pepper.
2. Season the chicken breasts with the spice mixture.
3. Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through.
4. Divide the chopped romaine lettuce between four bowls. Top each with the black beans, corn, avocado, and shredded cheddar cheese.
5. Slice the cooked chicken and place it on top of the salad.
6. In a small bowl, mix together the salsa and sour cream. Drizzle the mixture over the salads before serving.

Image 5

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons taco seasoning
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 head of romaine lettuce, chopped
• 1 can of black beans, drained and rinsed
• 1 cup of corn kernels
• 1 avocado, diced
• 1/2 cup of shredded cheddar cheese

Instructions:

1. In a small bowl, mix together the taco seasoning, cilantro, lime juice, and olive oil.
2. Place the chicken breasts in a large resealable bag and add the marinade. Seal the bag tightly and shake to coat the chicken. Marinate in the refrigerator for at least 30 minutes.
3. Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-8 minutes per side, or until cooked through.
4. Divide the chopped romaine lettuce between four bowls. Top each with the black beans, corn, avocado, and shredded cheddar cheese.
5. Slice the grilled chicken and place it on top of the salad. Serve with your favorite dressing.

There you have it, five easy and delicious recipes for Red Robin’s famous Southwest Chicken Salad. Enjoy!

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