southwest salad

A delicious blend of our favorite Tex-Mex flavors tossed in a simple lime vinaigrette!

Southwest Salad With Lime Vinaigrette

chicken breasts

olive oil

McCormick® Grill Mates® Applewood Rub

corn

black beans

avocado (sliced)

cheddar cheese (grated)

quinoa

romaine lettuce

cherry tomatoes (halved)

onions

lime juice (about 1 lime)

apple cider vinegar

sugar

cilantro (chopped)

McCormick® Grill Mates® Mesquite Marinade

Southwest Salad with Lime Vinaigrette

Prepare dressing by whisking all ingredients in a small bowl until combined.&nbsp; Set aside.

Preheat grill to medium-high heat. Pound chicken breasts to even thickness. Drizzle with olive oil.&nbsp;Brush corn with olive oil &amp; season with salt.

Place chicken on the grill and corn on the grill.&nbsp; Grill 3-4 minutes per side or until temperature reaches 165 degrees.&nbsp;&nbsp;

Allow chicken to rest 5 minutes before slicing. Using a knife, remove kernels from the corn. Slice chicken.

Combine all salad ingredients in a large salad bowl.&nbsp; Toss with dressing and serve.

https://www.youtube.com/watch?v=3rhLP6V1jik

Southwest Salad is a deliciously vibrant salad packed with our favorite flavors for an amazing meal! Perfectly seasoned grilled chicken, corn, avocado, beans, and romaine lettuce are all tossed together in a lime vinaigrette. 

https://www.spendwithpennies.com/southwest-salad-with-lime-vinaigrette/

Southwest Salad

This Southwest salad is a delicious plant based dinner recipe, a mix of sweet potatoes, veggies, and rice drizzled with a green chile vinaigrette.

cumin

chili powder

teaspoon kosher salt

sweet potatoes (1 1/2 pounds)

garlic powder

salt

olive oil,

corn, enough corn

can diced mild green chiles

soy sauce (or tamari or coconut aminos)

sherry vinegar

pepper

greens

cherry tomatoes

red onion

pepitas

Make the rice: Follow the package instructions or use our Instant Pot rice method. Then stir in the olive oil, cumin, chili powder, and kosher salt.

Meanwhile, make the roasted vegetables: Chop the sweet potatoes into bite-sized pieces. Mix with garlic powder, salt and olive oil. Place on a parchment lined baking sheet and roast for 20 to 25 minutes, until tender.

Shuck the corn cobs and cut off corn kernels. Place on a parchment lined baking sheet in a single layer, and roast in the same oven for about 5 minutes until tender and bright yellow.

Make the dressing: Thoroughly drain the green chilies. Using an immersion blender or blender, blend the chilies, soy sauce, and sherry vinegar. Add 2 tablespoons of olive oil and blend. Then gradually add another 2 tablespoons olive oil at a time and blend, until a creamy emulsion forms. (Makes more than enough for the bowls; leftovers keep in the refrigerator; warm to room temperature prior to serving.)

Serve: Slice the tomatoes and dice the red onion. Sprinkle the tomatoes with a bit of kosher salt. To serve, place the greens in bowls, then top with rice, roasted sweet potatoes and corn, tomatoes, red onion, and pepitas. Serve the dressing on the side; store leftover dressing refrigerated.

This southwest chicken salad uses spicy chicken breast, corn, black beans, avocado, red onion, pepper jack cheese, and a southwest ranch dressing. You can enjoy this healthy salad for a quick dinner or layer it into a mason jar salad to enjoy all week.

Southwest Chicken Salad in a Jar

lb skinless boneless chicken breast (2 pieces)

Southwest Ranch Dressing (I like yogurt dressing)

tomatoes

bell peppers (any color seeded and chopped)

onion

black beans (drained)

avocado

lime juice

jalapeño cheese sticked

tortilla chips

Start by cooking the chicken breasts—preheat the oven to 375 degrees. Pound the chicken breasts out to about ½ inch thick. You want to make sure the chicken breasts are all about the same size, so they cook evenly.  

Sprinkle taco seasoning over the chicken breasts and place onto a rimmed baking sheet coated with cooking spray or olive oil. 

Bake for 25 - 30 minutes or until the chicken cooks thoroughly and juices run clear - the internal temperature should read 165 degrees.

Set the chicken aside to cool, and then chop it into chunks or strips. 

At the same time, the chicken is cooling, prep the avocado for the salad. Remove the pit and cut it into pieces. Place the avocado in a bowl and generously squirt lime juice over the top.

Put the mason jar salads together. Divide ingredients evenly among the mason jars. Start with the dressing and then add the tomatoes, bell peppers, onions, avocado, black beans, chicken, cheese, and end with the romaine lettuce. 

Tightly place the lid on and store it in the refrigerator for up to 5 days.When you&#39;re ready to eat, give the jar a few good shakes and pour the salad into a large bowl.

Toss the salad together and crush some tortilla chips or tortilla strips on top. Enjoy!

Southwest Salad is a delicious and hearty salad that is loaded with classic southwestern flavors with a Tex-Mex twist, tossed in a homemade salad dressing.

grape tomatoes or cherry tomatoes, halved

(15 ounce) can black beans

corn, cooked (can use canned

red onion, sliced

yellow cheddar, cubed

breasts, sliced (optional)

recipe southwest salad dressing (about 1 cup)

In a large serving bowl, add romaine lettuce, tomatoes, black beans, corn, avocado, red onion, yellow cheddar, and sliced chicken (if using).

Drizzle southwest salad dressing over the salad and serve or toss to coat. Serve immediately.

The perfect Southwest Quinoa Salad for any occasion – meal prep, lunch, dinner, cookout sides, you name it. Tossed in a cilantro chili lime dressing for a delicious flavor boost. This recipe is gluten-free, vegan and packed with goodness.

Southwest Quinoa Salad

water or vegetable broth

red bell pepper, chopped

orange bell pepper, chopped

cilantro

cilantro leaves

extra virgin olive oil or avocado oil

limes

garlic clove,

tsp chili powder

tsp cumin

onion powder

tsp salt

Cook quinoa: place 1 cup rinsed quinoa with 2 cups water or broth in medium pot; bring to boil then cover and simmer for about 15 minutes, or until water is absorbed. Remove from heat once cooked, fluff with fork and transfer to large bowl to cool.

Meanwhile prepare the veggies: drain black beans, corn, chop bell peppers, dice onion and chop fresh cilantro.

Add veggies to bowl with quinoa and gently toss together

Make the dressing: add all dressing ingredients in medium bowl or blend in small food processor (I used the Nutri Bullet.)

Combine dressing and salad bowl: Create a well in the center of salad bowl and pour half of dressing into bottom of bowl. Stir gently and then add remaining dressing, tossing again to combine.

Serve salad over bed of salad greens and top with avocado if desired. Enjoy!

I loved this recipe! 
I cooked the quinoa in vegetable broth, added 2  fresh diced  Roma tomatoes, one seeded and finely chopped jalapeño. 
I only used 1 1/2  limes in the dressing, and added a packet of Chi Chi’s restaurante style seasoning mix.

This recipe is just what i needed to transition into spring and summer themed meal prep! The cilantro lime dressing really brings the whole thing together. I added rotisserie chicken for a protein packed lunch meal prep!

We had this on a hiking picnic. Was perfect, but didn’t add the avocado just so that it would transport well.

I made this last night and everyone loved it.  Some of us are vegetarians and it worked well as a main meal for those who didn't eat the grilled chicken.  I am eating leftovers now for lunch sprinkled with some feta, which is a nice addition.  Will definitely be making this again!  Thank you!

One of the BEST bowl recipes we’ve ever had! Even the kids said to keep this recipe! We added chopped up grilled chicken thighs for added protein.

Holy cow, this is delicious! I prepared it for a family gathering for tomorrow, and I want to eat all of it tonight. Love it!

This recipe is delicious!  Even my meat loving husband likes it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1563214486/v3qibu9byn0rhowc8dcm.mp4

The perfect Southwest Quinoa Salad for any occasion – meal prep, lunch, dinner, cookout sides, you name it. Made with quinoa, black beans, corn, bell peppers and red onion. Tossed in a cilantro chili lime dressing for a delicious flavor boost. This recipe is gluten-free, vegan and packed with goodness.

Our favorite Southwest Salad recipe is healthy and hearty and topped with a delicious homemade cilantro ranch dressing.

Southwest Salad Recipe

lettuce

orange bell pepper (chopped)

cherry tomatoes (halved

chicken breasts (seasoned to taste, cooked and cubed)

green onions (optional)

chopped cilantro (optional)

Ranch dip or dressing mix ((or 3 tablespoons))

mayonnaise

sour cream

garlic

jalapeños

milk

For the dressing, combine all ingredients in a blender, beginning with ⅓ cup of 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.

https://content.jwplatform.com/videos/2fpvtrs8.mp4

Our Favorite Southwest Salad Recipe Filled With Chicken, Peppers, Beans, Corn, Tomatoes, Avocado And Topped With A Homemade Cilantro Ranch Dressing.

Chopped Southwest Salad Recipe is a vegan version of a popular summer salad loaded with vegetables and black beans, all chopped into perfect bite-sized pieces with two oil-free dressing options to meet your individual tastes.

Chopped Southwest Salad

flour corn tortillas

sea salt

Romaine lettuce (chopped)

cucumber

Red bell pepper (diced)

jalapeno (diced small)

tri-colored grape tomatoes

raw cashews (soaked overnight

water

avocados (pit, and flesh removed)

lime

garlic (minced)

Tablespoons apple cider vinegar

Cut flour or corn tortillas into thin strips

Place tortilla strips in a bowl and pour lime juice into the bowl.

Using your hands, todd tortilla strips in the lime juice until they are all covered.

Then, sprinkle with seasonings and toss again.

Place tortilla strips in the bottom of the air-frier

Set temperature at 370 degrees

Cook for 10 minutes; tossing at 5 minutes.

Remove from the air-fryer pan.

Let cool

If you don't plan to use the air-fried tortilla strips right away, place them in a bowl and leave them out on the counter. Do not put them in a plastic bag; they will get soggy.

Air-fried Tortilla Strips

Chop the Romaine lettuce and place in the base of a large bowl

Drain and rinse black beans

Chop all other vegetables in uniform size

Chop jalapeno smaller, as it is stronger and needs to be more distributed

Chop avocado right before serving to avoid browning

Add all chopped vegetables to the bowl with lettuce.

Add all ingredients to a high-speed blender.

Blend on high until smooth

Cover and place in the refrigerator until ready to serve

Vegan Southwest Dressing

OPTIONAL INGREDIENTS

Avocado Cilantro Dressing

Add grilled tofu or faux chicken strips if desired.

Add vegan cheese of choice

Optional Ingredients

This southwest salad with shrimp has it all - crisp romaine, creamy avocado, hearty black beans and straight-from-the-cob corn with sliced red onions and cilantro. Then, it's topped with perfectly, pan-seared shrimp and finished with a drizzle of honey chipotle vinaigrette for a nice little kick of heat.

Southwest Salad with Shrimp

shrimp,

teaspoon baking soda

tablespoon olive oil

teaspoon garlic powder

Salt and pepper

head romaine lettuce, chopped

avocado, sliced

tomatoes tomatoes

black beans, drained and rinsed

corn,

cilantro, chopped

lemon juice

honey

chipotle peppers

½ – 1 tablespoon adobo sauce

In a large bowl, cover the shrimp with cold water and stir in salt &amp; baking soda. Let the shrimp brine for about 30 minutes. Then, drain and pat dry with paper towels. Lightly season the shrimp with garlic powder, salt &amp; pepper.

Working in batches, sear the shrimp in a large non-skillet over high heat, turning once, until the shrimp have turned pink and are completely opaque (about 1-2 minutes per side). Transfer to a plate and set aside.

For the shrimp:

Combine ingredients in the bowl of a food processor or blender. Process until smooth.

Transfer to an air tight container and refrigerate until ready to use.

For the dressing:

Top with vinaigrette and toss to combine. Serve immediately.

For the salad:

This Wheat Berry Southwest Salad is bursting with citrusy chili-lime flavors, and makes an excellent side dish or compliment to any potluck. It's also oil-free!

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Top Tags

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The most viewed southwest salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine