Red Robin Southwest Chicken Salad Recipe

Make our Red Robin Southwest Chicken Salad Recipe at home. Red Robin Southwest Chicken Salad is hearty enough for dinner.

Prep Time50

Active Time20

Marinating Time3

Total Time4 10

Course: Lunch, Main Course, Salad

Cuisine: American

Keyword: Red Robin

Yield: 2 Salads

10 - 20 Red Robin Jalapeño Coins (See Box below for link to this recipe)
2 pieces Red Robin Southwest Chicken (See Box below for link to this recipe)
1 bag Salad Greens of choice
1/4 cup Red Bell Peppers seeded and diced
1/4 cup Green Bell Peppers seeded and diced
4 tablespoons finely diced Red Onions
1/4 cup Black Beans rinsed and drained
1/2 cup shredded Monterey Jack Cheese
Ranch Salad Dressing store bought or homemade (See box above for some killer recipes), to taste
1 large Avocado (Do not cut until the salad is ready to serve)
1 cup crunchy Tortilla Strips

Prepare Red Robin Jalapeño Coins using the recipe linked to in the box below. Prepare Red Robin Southwest Chicken using the recipe linked to in the box below.
Wrap freshly grilled chicken breasts in foil. Set aside for about 15 minutes.
Remove from foil and cut into bite-sided cubes. Set aside.
In a very large bowl add salad greens, prepared red and green peppers, onions, black beans and cheese. Toss well to mix.
Add Ranch dressing. Toss to coat. Set aside briefly.
Prepare avocado just before serving so it doesn't turn brown.
Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
Pull the two halves of the avocado apart and remove the pit with a spoon.
Use the spoon to scoop the avocado out of the skin.
Slice avocado.
Place tossed salad on two (of more) plates.
Sprinkle with tortilla strips.
Add chicken to the middle.
Artfully place several avocado slices next to chicken and jalapeño coins around the plate.
Serve immediately.

Red Robin Southwest Chicken Salad