By: Krista TeigenPosted: 7/8/24Updated: 7/8/24
I can’t think of anything better than a loaded salad– the more goodies, the better! This Southwest salad is absolutely packed with tender chicken, creamy beans, and crunchy veggies. The creamy cilantro ranch dressing is possibly the best thing I’ve ever tasted, and I want to put it on everything. Topped with crunchy tortilla strips, I can’t get enough of this hearty salad.
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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!
What’s in This Southwest Salad Recipe?
Chicken: I prefer thin-sliced boneless, skinless chicken breasts for this salad. When I can’t find them at the store, I simply halve two standard-sized chicken breasts instead.
Spices: Kosher salt, onion powder, garlic powder, chili powder, and ground cumin give the chicken a Southwestern flair.
Greek Yogurt: Creates a creamy and tangy base for the dressing.
Cilantro: Fresh cilantro makes the dressing peppery and pungent. If you’re not a fan of cilantro, parsley works well!
Mayonnaise: Helps emulsify the dressing.
Garlic: Adds savory flavor to the dressing.
Jalapeno Pepper: Makes the dressing spicy!
Lime Juice: Thins the dressing and adds acidity and freshness to balance the creaminess.
Lettuce: Romaine lettuce is my favorite for a crunchy salad.
Beans: Black beans add a creamy element and up the protein and fiber.
Tomatoes: I like cherry tomatoes, but any kind of tomato will work.
Corn: Fresh, frozen, or canned corn all work well to add a bit of sweetness to this salad.
Bell Pepper: Any color of bell pepper adds a bit of crunch!
Red Onion: Adds a bit of bite to the salad.
Cheese: I like white cheddar cheese, but mozzarella or Mexican blend will also work.
Avocado: Adds an extra element of creaminess to the salad.
Tortilla Strips: Adds a delightful crunch!
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Tips for Success
I enjoy this salad with chicken as a hearty meal, but it also works well without as a vegetarian main.
I love bitey red onion, but if you’d like it more mild, soak the cut pieces in ice water for 10 minutes before adding them to the salad.
Wait to dress the salad until just before serving to avoid soggy greens.
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.
Recipe
Southwest Salad with Cilantro Ranch Dressing
Prep: 20 minutes minutes Cook: 15 minutes minutes Total: 35 minutes minutes
This Southwest salad recipe is loaded with tender chicken, creamy beans, and crunchy veggies and topped with creamy cilantro ranch dressing. Step-by-step photos can be seen below the recipe card.
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IngredientsFor the Cilantro Ranch Dressing
InstructionsCombine the salt, onion powder, garlic powder, chili powder, and cumin in a small dish. Then, sprinkle the seasoning over the chicken.¾ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon ground cumin, 1½ pounds thin-sliced boneless, skinless chicken breastsAdd the 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.1 tablespoon olive oil Blend all the dressing ingredients together until smooth in a blender or food processor.½ cup plain Greek yogurt, ½ cup fresh cilantro, ⅓ cup mayonnaise, 1 clove garlic, 1 jalapeno pepper, 2 tablespoons lime juice, 1 pinch kosher salt and freshly ground black pepper Place the lettuce in a large bowl.8 cups chopped romaine lettuceArrange the chicken, black beans, tomatoes, corn, pepper, red onion, cheese, avocado slices, and tortilla strips on top.15 ounces canned black beans, 1 pint cherry tomatoes, 1½ cups corn, 1 bell pepper, ¼ cup chopped red onion, 1 cup freshly shredded white cheddar cheese, 1 avocado, 1 cup tortilla strips Drizzle the cilantro ranch dressing over the top and toss well.
Becky’s tipsStorage: Store Southwest salad in an airtight container in the refrigerator for up to 1 day, or store the components separately for up to 3 days and toss together before serving.
Nutrition Information
Serving: 1salad Calories: 788kcal (39%) Carbohydrates: 49g (16%) Protein: 57g (114%) Fat: 42g (65%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 11g Monounsaturated Fat: 14g Trans Fat: 0.1g Cholesterol: 146mg (49%) Sodium: 1547mg (67%) Potassium: 1957mg (56%) Fiber: 16g (67%) Sugar: 10g (11%) Vitamin A: 10404IU (208%) Vitamin C: 88mg (107%) Calcium: 340mg (34%) Iron: 5mg (28%)
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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.
