Our favorite Southwest Salad recipe filled with chicken, peppers, beans, corn, tomatoes, avocado and topped with a homemade cilantro ranch dressing.
Cold and Crisp
I have always been a fan of salad recipes. Even when we go out to eat, I often find myself ordering a salad. I’m not always trying to eat healthy, but salads are just the food I crave most often. I think it may because we live in hot Arizona, and cold, crisp lettuce with veggies and fruit always sounds pretty good. One salad I love, but have never shared on the blog, is a Southwest Salad.
I’ve always loved this kind of salad and figured it was about time I put one together for y’all. I knew that our Cilantro Ranch dressing would be perfect, and I was right. It added so much flavor and brought all the ingredients of lettuce, chicken, beans, tomatoes, peppers, corn and avocado all together to become a new homemade favorite!!
Delicious and Gorgeous
What I love most about this recipe is not only the fact that it’s delicious, but it’s gorgeous!! There are so many colors and flavors, and it’s sure to impress any guest that comes over for dinner. Not that you feel pressure to impress, but it’s always nice serving a yummy, beautiful recipe when company is over. Am I right?!
The Cilantro ranch dressing on top makes this salad irresistible!
So much delicious-ness in one salad!! As always, you can change up the ingredients to what you like, but as is, it has so many flavors and yummy ingredients. 😉
Southwest Salad recipe:
Southwest Chopped Salad Recipe
- 1 head Romaine Lettuce
- 15 oz black beans rinsed and drained
- 1 large orange bell pepper
- 1 pint cherry tomatoes halved or quartered
- 2 cups corn
- chicken breast sliced and cooked
- avocado sliced or cubed
- green onions optional
- cilantro optional
- 3 tbsp ranch dip mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro
- 1 tsp minced garlic
- 1-3 tsp jalapeno diced
- 1/3 - 1/2 cup milk
Chop romaine and bell peppers. Place all salad ingredients in a bowl and stir to combine.
Make dressing by blending all ingredients in the blender/food processor. Add milk until it's the consistency you want (I did about ⅓ cup).
Add dressing to salad right before serving. ENJOY!
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