Description
This Spicy Southwest Salad is loaded with fresh veggies, seasoned chicken, black beans, corn, and crunchy tortilla strips—all tossed in a creamy, zesty chipotle dressing. It’s the perfect balance of heat, crunch, and cool creaminess. Great for lunch, dinner, or meal prep!
Ingredients
For the Salad:
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1 lb grilled chicken breast, sliced
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6 cups chopped romaine lettuce
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1 cup canned black beans, rinsed and drained
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1 cup corn (fresh, canned, or frozen and thawed)
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1 red bell pepper, diced
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1 avocado, diced
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, finely diced
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1/2 cup shredded cheddar or pepper jack cheese
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1/2 cup tortilla strips or crushed tortilla chips
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2 tbsp chopped cilantro (optional)
For the Chipotle Dressing:
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1/2 cup mayo (or Greek yogurt for a lighter version)
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1-2 chipotle peppers in adobo sauce, minced
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1 tbsp lime juice
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1 tsp honey
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1/4 tsp garlic powder
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Salt to taste
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1-2 tbsp water to thin, if needed
Instructions
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In a small bowl, whisk together all dressing ingredients until smooth. Taste and adjust spice or sweetness as needed. Set aside or chill.
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Season and grill chicken until cooked through, about 5–6 minutes per side. Let rest, then slice.
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In a large bowl, layer the romaine lettuce, beans, corn, bell pepper, avocado, tomatoes, red onion, cheese, and grilled chicken.
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Drizzle with chipotle dressing and toss gently to combine.
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Top with tortilla strips and chopped cilantro, then serve immediately.
Notes
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For extra heat, add jalapeños or a pinch of cayenne to the dressing.
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Swap grilled chicken for shrimp, steak, or tofu.
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Make it vegetarian by leaving out the chicken and adding more beans or roasted sweet potatoes.