Description
Southwest spicy salad delivers bold flavors dancing across fresh greens with zesty southwestern charm. Crisp vegetables and fiery seasoning create a delicious meal that energizes palates and satisfies hungry diners.
Ingredients
Scale
- 1 pound (lb) or 454 grams grilled chicken breast, sliced
- 6 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (fresh, canned, or frozen and thawed)
- 1 red bell pepper, diced
- 1 avocado, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ½ cup shredded cheddar or pepper jack cheese
- ½ cup tortilla strips or crushed tortilla chips
- 2 tablespoons (tbsps) chopped cilantro (optional)
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tablespoon (tbsp) lime juice
- 1 teaspoon (tsp) honey
- ¼ teaspoon (tsp) garlic powder
- Salt to taste
- 1–2 tablespoons (tbsps) water to thin, if needed
Instructions
- Dressing Preparation: Vigorously whisk dressing components in a compact vessel until silky smooth, calibrating heat and sweetness to personal preference. Refrigerate or hold at room temperature.
- Protein Development: Generously season chicken, then sear on grill until golden and fully cooked, allowing precise internal temperature and caramelized exterior. Rest meat briefly before slicing into elegant strips.
- Salad Assembly: Construct layered southwest landscape using crisp romaine as foundation, strategically positioning black beans, roasted corn, vibrant bell peppers, creamy avocado, juicy tomatoes, sharp red onion, tangy cheese, and recently grilled chicken.
- Flavor Infusion: Cascade chipotle dressing across composed salad, gently tumbling ingredients to ensure harmonious distribution of zesty elements.
- Final Flourish: Crown salad with crunchy tortilla strips and freshly chopped cilantro, serving immediately to preserve textural integrity and maximize flavor profile.
Notes
- Adjust the chipotle dressing by adding more or less hot sauce to match your personal heat tolerance.
- Swap grilled chicken with black beans, tofu, or shrimp for vegetarian or alternative protein options.
- Cut avocado just before serving and sprinkle with lime juice to maintain fresh, green color and prevent oxidation.
- Toast tortilla strips in a dry skillet for extra crunch and enhanced flavor before adding to the salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 75 mg