Southwest Salad Recipe
Simple and delicious Southwestern Chopped Salad filled with chicken, peppers, beans, corn, tomatoes, avocado and topped with a homemade cilantro ranch dressing.
Ingredients
Salad
- 1 head romaine lettuce chopped
- 1 large orange bell pepper chopped
- 1 (15.25-ounce) can black beans rinsed and drained
- 1 pint cherry tomatoes halved or quartered
- 2 cups corn
- 1 avocado sliced or cubed
- 2 chicken breasts seasoned to taste, cooked and cubed
- diced green onions optional
- chopped cilantro optional
Cilantro Ranch Dressing
- 1 packet Ranch dip or dressing mix (or 3 tablespoons)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro
- 1 teaspoon minced garlic
- 1-3 teaspoons diced jalapeños
- ⅓-½ cup milk
Instructions
- For dressing, combine all ingredients in a blender, beginning with ⅓ cup milk. Blend until smooth. Add more milk as needed until it is the consistency you like. Refrigerate dressing until ready to serve.
- Place all salad ingredients in a bowl and stir to combine.
- Drizzle with dressing before serving.
Video
Notes
Make Ahead: You can prepare the salad ingredients 1–2 days ahead of time, except for the avocados, which cannot be cut until right before serving. Store the ingredients in separate airtight containers in the refrigerator. When you are ready to serve, cut the avocados and toss the salad ingredients together up to 30 minutes before serving.
Storing Leftovers: How long leftover salad will stay fresh depends on whether it has been tossed in the dressing or not. If you think you may have leftover salad, I recommend serving the dressing on the side so your leftovers will last longer.
Nutrition
Serving: 1gCalories: 549kcalCarbohydrates: 21gProtein: 21gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 18gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 88mgSodium: 367mgPotassium: 861mgFiber: 5gSugar: 8gVitamin A: 1936IUVitamin C: 52mgCalcium: 81mgIron: 1mg
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