Description
Discover the best flavor of Healthy Southwest Salad with our step-by-step easy recipe. Perfect for a quick and nutritious meal!
Ingredients
Scale
- 6 cups chopped Romaine lettuce
- 1 large cooked chicken breast, diced or shredded (or plant-based alternative)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or roasted)
- 1/4 red onion, finely diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- For the Lime-Cilantro Vinaigrette:
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon honey or agave nectar (optional)
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Optional Toppings: Tortilla strips, Cotija cheese, pepitas
Instructions
- If using chicken, season chicken breast with salt, pepper, chili powder, and cumin. Cook in a skillet with olive oil over medium-high heat for 5-7 minutes per side until cooked through. Rest, then dice or shred.
- Prepare all vegetables: chop romaine, dice red onion, red and yellow bell peppers, and avocado. Rinse and drain black beans and corn. Chop fresh cilantro.
- For the dressing, whisk together lime juice, olive oil, chopped cilantro, honey (if using), cumin, salt, and pepper in a small bowl or jar until emulsified.
- In a large salad bowl, layer chopped romaine, diced chicken, black beans, corn, red onion, bell peppers, and avocado.
- Just before serving, drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.
- Serve immediately, optionally topped with tortilla strips, Cotija cheese, or pepitas.
- Prep Time: 20 mins
- Cook Time: 15 mins