Description
This bold and colorful Southwest Salad is packed with fresh ingredients like black beans, corn, avocado, and grilled chicken, all tossed in a creamy chipotle dressing. It’s quick to prepare, full of flavor, and perfect for a healthy lunch or light dinner.
Ingredients
For the Salad:
4 cups romaine lettuce, chopped
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 avocado, diced
½ red onion, thinly sliced
1 cup shredded cheddar or pepper jack cheese
1 cup grilled chicken breast, sliced
½ cup tortilla strips
¼ cup chopped cilantro (optional)
🥣 For the Dressing:
½ cup Greek yogurt or sour cream
1–2 chipotle peppers in adobo sauce
1 tablespoon lime juice
1 teaspoon cumin
½ teaspoon smoked paprika
1 clove garlic
Salt and pepper to taste
1–2 tablespoons water (to thin, if needed)
Instructions
Prepare the dressing:
In a blender or food processor, combine Greek yogurt, chipotle peppers, lime juice, cumin, smoked paprika, garlic, salt, and pepper. Blend until smooth. Add a little water to thin if necessary. Refrigerate while prepping the salad.Assemble the salad:
In a large salad bowl, add chopped romaine lettuce. Top with black beans, corn, cherry tomatoes, red onion, avocado, shredded cheese, grilled chicken, and tortilla strips.Dress and toss:
Drizzle the creamy Southwest dressing over the top and gently toss everything to combine.Garnish and serve:
Sprinkle with fresh cilantro if desired. Serve immediately.
Notes
Want it spicier? Add jalapeños or more chipotle peppers to the dressing.
Make it vegetarian by skipping the chicken or replacing it with roasted chickpeas or tofu.
Meal prep tip: Store ingredients separately and assemble just before eating to keep it fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed / Grilled
- Cuisine: Southwest / Tex-Mex