Flavorful Southwest Tex-Mex Salad

This Southwest Salad brings together all the vibrant flavors of Tex-Mex cuisine in one colorful bowl. The combination of perfectly seasoned chicken, fresh vegetables, and a zesty ranch-taco dressing creates a meal that's satisfying yet refreshing on warm days.

I discovered this recipe years ago when looking for ways to use leftover grilled chicken. Now it's my go-to summer lunch when I need something filling that won't weigh me down during busy afternoons.

Ingredients

• Boneless skinless chicken breast: Provides lean protein that keeps this salad satisfying without being heavy
• Sea salt and pepper: Enhance the chicken's natural flavor while creating a simple base for the taco seasoning
• Olive oil: Creates the perfect searing environment for juicy chicken with golden edges
• Romaine lettuce hearts: Offer the ideal crisp foundation that stands up to all the hearty toppings
• Roasted corn kernels: Bring a subtle sweetness and smoky depth that regular corn just can't match
• Black beans: Add plant protein and fiber that make this salad truly filling
• Grape tomatoes: Deliver bursts of juicy freshness with a convenient bite size
• Red bell pepper: Contributes sweet crunch and vibrant color that makes this salad visually appealing
• Avocado: Provides creamy richness and healthy fats that make the salad feel indulgent
• Shredded Mexican cheese blend: Offers that melty goodness that ties Tex Mex flavors together
• Fresh cilantro: Brightens the entire dish with its distinctive herbal notes
• Tortilla strips: Add that satisfying crunch factor that makes you keep coming back for another bite
• Ranch dressing: Creates the creamy base for our custom dressing
• Taco seasoning: Transforms ordinary ranch into a zesty Southwest dressing that pulls everything together

Step-by-Step Instructions

Prepare the skillet:

Heat your cast iron skillet over medium heat until it feels hot when you hold your hand a few inches above the surface. Cast iron retains heat beautifully and will give your chicken those restaurant quality sear marks.

Pound the chicken:

Place chicken breasts in a resealable bag and use a mallet or rolling pin to flatten them to an even half inch thickness. This ensures quick even cooking and creates tender chicken that cuts easily for the salad.

Season the chicken:

Pat the chicken completely dry with paper towels which is crucial for achieving a good sear. Season both sides generously with salt and pepper creating a foundation of flavor.

Cook the chicken:

Add oil to your hot pan and carefully place the seasoned chicken in the skillet. Cook undisturbed for a full 7 minutes on each side until the internal temperature reaches 165 degrees F. This precise timing gives you juicy chicken with a beautiful golden exterior.

Rest the chicken:

Transfer the cooked chicken to a plate and cover loosely with foil. Allow it to rest for at least 5 minutes which keeps all those flavorful juices inside the meat instead of running out when you slice it.

Prepare the lettuce base:

Chop romaine into bite sized pieces ensuring they're large enough to hold up to the dressing but small enough to get multiple ingredients in each bite. Place in a large serving bowl as your salad foundation.

Arrange the salad components:

Create a visually stunning presentation by arranging corn black beans tomatoes bell pepper avocado and cheese in sections around the perimeter of the bowl. This restaurant style presentation lets everyone see all the colorful ingredients.

Add the chicken centerpiece:

Dice the rested chicken into half inch cubes and arrange them in the center of the salad. The warm chicken creates a nice temperature contrast with the cool vegetables. Sprinkle with fresh cilantro and tortilla strips for color and texture.

Make the dressing:

In a measuring cup with a spout whisk together ranch dressing and taco seasoning until completely combined. The measuring cup makes it easy to control the pour over your beautiful arrangement.

Dress and serve:

Drizzle the creamy southwest dressing over the entire salad just before serving. Toss everything together at the table for a dramatic presentation and enjoy immediately while everything is fresh and crisp.

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I absolutely adore the roasted corn in this recipe. The first time I made it with plain canned corn, but taking the extra minutes to char fresh corn kernels in a dry skillet completely transforms the flavor profile. My family immediately noticed the difference and now I never skip this step.

Make Ahead Tips

This Southwest Salad is perfect for meal prep with a few simple strategies. Cook and dice the chicken up to two days ahead and store it in an airtight container. Chop all vegetables except avocado and store them separately in the refrigerator. Prepare the dressing and keep it in a jar with a tight lid. When ready to serve, simply assemble all components, dice the avocado fresh, and add the dressing just before eating for maximum freshness.

Ingredient Swaps

Need to customize this Southwest Salad? Swap chicken for grilled shrimp or marinated tofu for different protein options. Not a fan of ranch? Use Greek yogurt mixed with lime juice and taco seasoning for a tangy alternative dressing. Replace romaine with mixed greens or spinach if you prefer. For a dairy free version, substitute avocado for the cheese and use a plant based dressing. The versatility of this recipe means you can adapt it to almost any dietary preference without sacrificing flavor.

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Serving Suggestions

Transform this Southwest Salad into a complete fiesta meal with some thoughtful accompaniments. Serve with warm flour tortillas on the side for a build your own wrap option that kids especially love. A side of tortilla chips and fresh guacamole turns this into a crowd pleasing party spread. For a lighter touch, pair with a cup of roasted tomato soup in cooler weather. When entertaining, set up a build your own salad bar with all the components separately so guests can customize their plates according to their preferences.

Frequently Asked Questions About Recipes

→ Can I make this Southwest salad vegetarian?

Absolutely! Simply omit the chicken and double the black beans for protein, or substitute with grilled tofu or tempeh seasoned with the same spices. The salad will still be packed with Tex-Mex flavors from the corn, beans, avocado and zesty dressing.

→ How far in advance can I prepare this salad?

You can prepare most components 1-2 days ahead. Cook and store the chicken separately, prep vegetables (except avocado), and mix the dressing. Store everything in separate containers. Cut avocado and assemble just before serving to prevent wilting and browning.

→ What can I substitute for ranch dressing?

Great alternatives include Greek yogurt mixed with taco seasoning, avocado-lime dressing, cilantro-lime vinaigrette, or a simple combination of olive oil, lime juice, and your favorite southwestern spices. Salsa mixed with sour cream also works wonderfully.

→ Can I use rotisserie chicken instead of cooking it myself?

Yes! Using rotisserie chicken is a great time-saver. Simply shred or dice about 2 cups of rotisserie chicken and toss it with a sprinkle of taco seasoning before adding to your salad for that authentic southwestern flavor.

→ How can I make this Southwest salad spicier?

To increase the heat, add diced jalapeños or serrano peppers to the salad. You can also incorporate hot sauce or cayenne pepper into the dressing, use pepper jack cheese instead of Mexican blend, or add a sprinkle of crushed red pepper flakes when serving.

→ Is this Southwest salad suitable for meal prep?

This salad works well for meal prep with some adjustments. Prepare all ingredients but store separately: greens in one container, chicken in another, and remaining vegetables (except avocado) together. Pack dressing separately and add avocado and tortilla strips just before eating to maintain freshness and texture.