Description
Zesty southwest salad dances with bold flavors, blending roasted corn, black beans, and crisp greens in a fiery southwestern celebration. Spice-lovers and health-conscious diners will savor this colorful, protein-packed dish that brings Mexican-inspired excitement to your plate.
Ingredients
Scale
Main Proteins:
- 1 pound (1 lb) grilled chicken breast, sliced
Vegetables and Beans:
- 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
Toppings and Cheese:
- ½ cup shredded cheddar or pepper jack cheese
- ½ cup tortilla strips or crushed tortilla chips
- 2 tablespoons (2 tbsp) chopped cilantro (optional)
Chipotle Dressing Ingredients:
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tablespoon (1 tbsp) lime juice
- 1 teaspoon (1 tsp) honey
- ¼ teaspoon (¼ tsp) garlic powder
- Salt to taste
- 1–2 tablespoons (1–2 tbsp) water to thin, if needed
Instructions
- Craft a zesty chipotle dressing by whisking together all components until achieving a silky, uniform consistency. Fine-tune the flavor profile with additional heat or sweetness as desired, then refrigerate to allow flavors to meld.
- Prepare the chicken by generously seasoning with southwest-inspired spices, then grill over medium-high heat until thoroughly cooked and displaying beautiful char marks. Allow meat to rest briefly before slicing into tender strips.
- Construct the salad foundation using crisp romaine lettuce as the base, creating a vibrant canvas for subsequent ingredients.
- Artfully arrange black beans, sweet corn kernels, vibrant bell peppers, creamy avocado chunks, juicy tomatoes, sharp red onion slivers, and crumbled cheese atop the lettuce.
- Strategically place the grilled chicken strips across the colorful vegetable landscape.
- Cascade the chilled chipotle dressing over the salad, gently tossing to ensure each ingredient receives a delicate coating of flavor.
- Garnish with crunchy tortilla strips and freshly chopped cilantro for added texture and aromatic complexity.
- Serve immediately to preserve the salad’s optimal temperature and crisp components.
Notes
- Customize heat levels by adjusting chipotle peppers or adding hot sauce to match personal spice preferences.
- Swap chicken for grilled shrimp, tofu, or black beans to create vegetarian or protein-varied versions of the salad.
- Enhance nutrition by using Greek yogurt instead of traditional dressing base for a protein-packed, lower-calorie option.
- Prepare ingredients ahead of time and store separately to maintain crispness and prevent soggy salad components.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 100 mg