Description
This Spicy Southwest Salad is a fiesta in a bowl! Bold flavors, fresh ingredients, and just the right kick of heat make this the salad even salad-haters will devour.
Ingredients
Scale
- 6 cups romaine lettuce, chopped (about 1 large head)
- 1 cup cherry tomatoes, halved (8 oz)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 cup black beans, rinsed and drained (15 oz can)
- 1 cup corn kernels, fresh or thawed frozen (5 oz)
- 1 medium avocado, diced (about 3/4 cup)
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 2 cups cooked chicken breast, diced or shredded (optional, 8–10 oz)
- 1/2 cup tortilla strips or crushed tortilla chips
- 1/2 cup Greek yogurt (or sour cream)
- 3 tablespoons lime juice (about 1–2 limes)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together Greek yogurt, lime juice, olive oil, honey, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper until smooth to make the dressing. Refrigerate while preparing other ingredients.
- If using chicken, season boneless chicken breasts with southwest seasoning and cook in a skillet over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F. Let rest before cutting into cubes or shredding.
- Wash and dry all produce. Chop romaine lettuce into bite-sized pieces and place in a large serving bowl. Prepare all vegetables: halve tomatoes, dice bell pepper, slice red onion, drain beans, and dice avocado.
- Layer the salad by starting with romaine, then adding black beans, corn, bell peppers, tomatoes, red onion, chicken (if using), avocado, and cilantro.
- Add tortilla strips just before serving, drizzle with half the dressing, and gently toss. Serve remaining dressing on the side.