My most ordered item other than tacos is probably Southwest salad, so making it at home felt like a no-brainer. I love that I can make this salad with or without chicken depending on my mood, what I have on hand, and how hungry I am. But this salad is still so hearty and filling even without chicken. I made this salad my own by topping it with homemade cilantro ranch dressing that’s so good I could drink it!
How to Store and Reheat
This Southwest salad is best enjoyed on the day it is made, but the components will keep for 2-3 days in separate airtight containers in the refrigerator. Toss together before serving.
How to Make Southwest Salad Step by Step
Cook the Chicken: Combine ¾ teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of chili powder, and ½ teaspoon of ground cumin in a small dish. Then, sprinkle the seasoning over 1½ pounds of thin-sliced boneless, skinless chicken breasts. Add 1 tablespoon of olive oil to a skillet over medium heat. Once heated, add in the chicken and cook for a few minutes per side until cooked through. Once cooled, slice the chicken. Blend the Dressing: Blend ½ cup of plain Greek yogurt, ½ cup of fresh cilantro, ⅓ cup of mayonnaise, 1 clove of garlic, 1 seeded jalapeno pepper, 2 tablespoons of lime juice, and a pinch of kosher salt and freshly ground black pepper together until smooth in a blender or food processor. Assemble the Salad: Place 8 cups of chopped romaine lettuce in a large bowl. Arrange the chicken, 15 ounces (1 can) of canned black beans, 1 pint of halved cherry tomatoes, 1½ cups of corn, 1 chopped bell pepper, ¼ cup of chopped red onion, 1 cup of freshly shredded white cheddar cheese, 1 sliced avocado, and 1 cup tortilla strips on top. Toss the Salad: Drizzle the cilantro ranch dressing over the top and toss well.
