I love this Fiesta Chicken Salad with Salsa Verde Chicken because it comes together in minutes and hides a clever pantry trick that keeps the chicken juicy while packing bold, family-friendly flavor.

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I call this my Fiesta Chicken Salad because it flips everything you expect from a garden bowl. I toss tender chicken with bright salsa verde for a punchy, messy kind of salad that people actually ask for seconds of.

There’s creamy avocado tucked in that makes every bite mean something. It’s perfect for nights when you want bold flavor without a lot of fuss, and yep kids usually eat it too.

If you like salads that feel like a little celebration but stay simple, this one will bug you in a good way you wont stop thinking about.

Why I Like this Recipe

* I love the bold bright flavors that hit you right away, its like a mini celebration in every bite
* I like how fast it comes together so I can eat on busy weeknights or pack leftovers for lunch
* I like the mix of crunchy and creamy textures, every bite stays interesting and I never get bored
* I like that everyone usually digs it so dinner is drama free, thats a huge win for me

Ingredients

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Chicken: Lean protein, fills you up, takes on salsa verde flavor real nice.
Salsa verde: Tomatillo tang, bright and slightly acidic, adds fresh herby kick.
Avocado: Creamy healthy fat, smooths heat and salt, makes it feel richer it’s great.
Black beans: Fiber and plant protein, cheap, hearty, add a nice earthy bite.
Corn: Sweet crunchy carbs, little fiber, brightens texture and adds color.
Cheddar cheese: Salty creamy protein and fat, gives gooey richness when warmed or tossed.
Ranch dressing: Cool tang, creamy fat, makes the salad indulgent and kid friendly.
Tortilla strips: Crunch and salt, simple carbs, contrast to soft greens and beans.
Lime: Bright citrus, cuts richness, adds zippy acidity and vitamin C boost.

Ingredient Quantities

1 lb (450 g) boneless skinless chicken breasts or thighs, whatever you like

1 (16 oz/454 g) jar salsa verde

1 tbsp olive oil (optional)

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp black pepper

6 cups mixed salad greens (romaine, spring mix or a mix)

1 cup corn kernels (fresh, canned or frozen)

1 (15 oz/425 g) can black beans

1 cup cherry tomatoes

1/2 small red onion

1 cup shredded cheddar or Mexican cheese blend

1 large avocado

1/2 cup ranch dressing

1/4 cup fresh cilantro

1 cup crunchy tortilla strips or crushed tortilla chips

1 lime

How to Make this

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1. Pat chicken dry and season both sides with cumin, chili powder, garlic powder, kosher salt and black pepper. If you want a bit more flavor or color, heat 1 tbsp olive oil in a large skillet and sear chicken 2 to 3 minutes per side until golden, otherwise skip the oil and go straight to step
2.

2. Pour the entire jar of salsa verde into the skillet so it mostly covers the chicken, bring to a simmer, cover and cook 12 to 18 minutes until an instant read thermometer reads 165 F or the chicken is no longer pink. If using a pot instead of a skillet it’s fine, just keep it covered and simmer gently.

3. Transfer chicken to a cutting board, shred with two forks, then return shredded chicken to the skillet and stir to coat with the salsa verde; keep warm while you finish the salad.

4. While the chicken cooks, rinse and drain the black beans and drain any canned corn. If using frozen corn, microwave or sauté briefly until heated. In a large bowl combine 6 cups mixed salad greens, 1 cup corn, the drained black beans, 1 cup halved cherry tomatoes, 1/2 small thinly sliced red onion, and 1 cup shredded cheese.

5. Roughly chop about 1/4 cup cilantro and add most of it to the salad mix, saving a little for garnish.

6. Halve and pit the avocado, slice or cube it and squeeze a little lime over the pieces so they dont brown, then add to the salad bowl.

7. Drizzle about 1/2 cup ranch dressing over the salad and squeeze the rest of the lime over everything, then toss gently so the greens and toppings are evenly coated. Taste and season with a pinch more salt or pepper if needed.

8. Divide the dressed salad among plates or a big serving platter, then top each portion with a generous helping of the shredded salsa verde chicken and a spoonful of extra salsa from the pan if you like it saucy.

9. Finish with tortilla strips or crushed tortilla chips for crunch, the remaining cilantro, and an extra lime wedge on the side. Serve right away so the chips stay crunchy.

Equipment Needed

1. Large skillet or covered pot for cooking the chicken and salsa, needs a lid so it can simmer
2. Instant-read thermometer to make sure chicken hits 165 F
3. Cutting board for shredding the chicken and slicing avocado
4. Sharp chef’s knife (or a good all purpose knife)
5. Two forks to shred the chicken (works way better than a spoon)
6. Spatula or tongs for searing and flipping the chicken
7. Colander to rinse and drain the beans and corn
8. Large mixing bowl for the salad and salad tongs or big spoon to toss it
9. Measuring spoons for the cumin, chili, garlic powder and salt

FAQ

Can I use chicken thighs instead of breasts?

Yes, totally. Thighs are juicier and more forgiving, breasts are leaner. Cook until internal temp reads 165°F (74°C). Thighs might stay a touch more moist, but both work great.

What’s the easiest way to cook the salsa verde chicken?

Simmer it in a saucepan: drop chicken in the jar of salsa verde, add the spices, cover and simmer 20 to 25 minutes until done, then shred. Or bake at 375°F for 25 to 30 minutes. Slow cooker: 3 hours on low. Searing first in a little olive oil gives extra flavor but isn’t required.

How do I keep the salad from getting soggy if I make it ahead?

Don’t dress the greens until right before serving. Store chicken, dressing, tortilla strips and avocado separately. Assemble just before eating. If you must pre-mix, keep chips separate and add them at the last minute.

Any quick swaps for vegetarian or dairy free diets?

Yes: swap chicken for roasted cauliflower or grilled tofu, use vegan ranch and skip the cheese or use a plant based cheese. Black beans and corn give plenty of protein so it still feels filling.

How long will leftovers keep and how should I reheat them?

Cooked salsa verde chicken keeps 3 to 4 days in the fridge, you can freeze it up to 2 months but texture changes. Reheat gently on the stove or microwave until hot. Don’t refrigerate dressed salad more than a few hours or the greens get limp.

Want it spicier or milder? How do I tweak the flavor?

To spice it up add chopped jalapeño, hot sauce or a hotter salsa verde. To mellow it, use a mild jarred salsa or rinse some salsa off the chicken before shredding and mix in a little extra ranch. Fresh lime squeezed over everything brightens the whole bowl.

Fiesta Ranch Salad With Salsa Verde Chicken Recipe Substitutions and Variations

Quick swaps that work great:

Chicken
- Rotisserie chicken, shredded — super quick and already seasoned
- Firm tofu, pressed and grilled or pan seared, for a vegetarian option
- Chickpeas, rinsed and roasted or warmed, good plant based protein
- Shrimp, sautéed till opaque, cooks fast and adds a nice seafood note
Salsa verde
- Salsa roja or jarred tomato salsa for a red, smokier flavor
- Pico de gallo, chunkier and fresher if you want less liquid
- Tomatillo purée or green enchilada sauce for the same tangy vibe
- Cilantro lime vinaigrette if you prefer a brighter lighter dressing
Ranch dressing
- Greek yogurt mixed with lime, garlic and cilantro for a tangy creamy swap
- Avocado crema (blend avocado with yogurt or sour cream and lime) for richer flavor
- Chipotle mayo or chipotle ranch for a smoky spicy kick
- Simple lime vinaigrette (olive oil, lime, cumin, salt) to cut fat and add brightness
Avocado
- Sliced ripe mango for sweet creamy notes that play well with salsa
- Hummus dollops for creamy nutty richness, good if you’re allergic to avocado
- Crumbled queso fresco or feta for salty tang and creamy texture
- Thin sliced cucumber for extra crunch and fresh bite instead of creaminess

Pro Tips

– Sear for flavor, rest for juiciness: if you have time, sear the chicken quick in a hot pan to get color, then simmer in the salsa. Let the chicken rest 5 minutes before shredding so it stays moist. Shred while still warm for easiest, fluffiest chicken.

– Concentrate the salsa if you want thicker, bolder sauce: simmer the salsa uncovered 8 to 12 minutes until reduced slightly. That way the chicken gets a more intense flavor and the salad wont get watery.

– Keep crunchy stuff separate until the end: toss the greens, beans, corn and dressing just before serving, and add tortilla strips or chips at the last moment so they stay crispy. Same with avocado and cilantro, add them right before serving to keep color and freshness.

– Brighten things with quick pickled onion and charred corn: thinly slice the red onion and splash with a little vinegar, sugar and salt for 10 minutes to cut the bite. If you have a minute, char the corn in a hot pan for a smoky hit that plays well with the salsa verde.

– Make-ahead and storage hacks: cook and shred extra chicken, keep it in the salsa in the fridge up to 4 days or freeze in portions. Store salad components separately from dressing and chips so nothing gets soggy when you reheat or assemble later.

Fiesta Ranch Salad With Salsa Verde Chicken Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I love this Fiesta Chicken Salad with Salsa Verde Chicken because it comes together in minutes and hides a clever pantry trick that keeps the chicken juicy while packing bold, family-friendly flavor.

Servings

servings

Calories

674

kcal

Equipment: 1. Large skillet or covered pot for cooking the chicken and salsa, needs a lid so it can simmer
2. Instant-read thermometer to make sure chicken hits 165 F
3. Cutting board for shredding the chicken and slicing avocado
4. Sharp chef’s knife (or a good all purpose knife)
5. Two forks to shred the chicken (works way better than a spoon)
6. Spatula or tongs for searing and flipping the chicken
7. Colander to rinse and drain the beans and corn
8. Large mixing bowl for the salad and salad tongs or big spoon to toss it
9. Measuring spoons for the cumin, chili, garlic powder and salt

Ingredients

1 lb (450 g) boneless skinless chicken breasts or thighs, whatever you like
1 (16 oz/454 g) jar salsa verde
1 tbsp olive oil (optional)
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
6 cups mixed salad greens (romaine, spring mix or a mix)
1 cup corn kernels (fresh, canned or frozen)
1 (15 oz/425 g) can black beans
1 cup cherry tomatoes
1/2 small red onion
1 cup shredded cheddar or Mexican cheese blend
1 large avocado
1/2 cup ranch dressing
1/4 cup fresh cilantro
1 cup crunchy tortilla strips or crushed tortilla chips
1 lime

Directions

Pat chicken dry and season both sides with cumin, chili powder, garlic powder, kosher salt and black pepper. If you want a bit more flavor or color, heat 1 tbsp olive oil in a large skillet and sear chicken 2 to 3 minutes per side until golden, otherwise skip the oil and go straight to step
Pour the entire jar of salsa verde into the skillet so it mostly covers the chicken, bring to a simmer, cover and cook 12 to 18 minutes until an instant read thermometer reads 165 F or the chicken is no longer pink. If using a pot instead of a skillet it’s fine, just keep it covered and simmer gently.
Transfer chicken to a cutting board, shred with two forks, then return shredded chicken to the skillet and stir to coat with the salsa verde; keep warm while you finish the salad.
While the chicken cooks, rinse and drain the black beans and drain any canned corn. If using frozen corn, microwave or sauté briefly until heated. In a large bowl combine 6 cups mixed salad greens, 1 cup corn, the drained black beans, 1 cup halved cherry tomatoes, 1/2 small thinly sliced red onion, and 1 cup shredded cheese.
Roughly chop about 1/4 cup cilantro and add most of it to the salad mix, saving a little for garnish.
Halve and pit the avocado, slice or cube it and squeeze a little lime over the pieces so they dont brown, then add to the salad bowl.
Drizzle about 1/2 cup ranch dressing over the salad and squeeze the rest of the lime over everything, then toss gently so the greens and toppings are evenly coated. Taste and season with a pinch more salt or pepper if needed.
Divide the dressed salad among plates or a big serving platter, then top each portion with a generous helping of the shredded salsa verde chicken and a spoonful of extra salsa from the pan if you like it saucy.
Finish with tortilla strips or crushed tortilla chips for crunch, the remaining cilantro, and an extra lime wedge on the side. Serve right away so the chips stay crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.