Chicken Southwest Salad
Easy recipe for southwest salad with cilantro lime dressing vinaigrette. As-is it’s vegetarian, or add chicken. Way better than Wendy’s and McDonald’s!
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 10-12 cups 1x
- Category: Salad
- Method: Toss
- Cuisine: American
Ingredients
Scale
- 1 head romaine lettuce, shredded (about 6–8 cups)
- 2 cups shredded chicken
- 1 cup corn kernels
- 1 cup black beans
- 1 cup garbanzo beans
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
- ½ cup queso fresco or shredded cheddar cheese
- 1 batch cilantro lime dressing (get the recipe here)
Instructions
- Prepare the salad dressing by combining 4 Tbsp lime juice, 1 tsp granulated garlic, 1 tsp honey, 1/2 tsp salt, 4 tbsp extra virgin olive oil, and 2 Tbsp cilantro leaves in a food processor or blender. Set aside.
- Combine the chicken, corn, black beans, garbanzo beans, tomatoes, avocado and cheese in a very large bowl (not a small bowl – you need extra room to toss).
- Just before serving, drizzle the salad dressing over the salad and toss to mix well.
Notes
Serves 4-6 people. Makes 10-12 cups.
Find it online: https://dontwastethecrumbs.com/chicken-southwest-salad/
