Southwest Salad Tex-Mex Flavors (Printable Recipe)
A vibrant summer dish combining seasoned chicken, black beans, corn, and fresh vegetables with a zesty ranch-taco dressing.
# Ingredients You'll Need:
→ Salad components
01 -
2 hearts romaine lettuce, chopped (about 8 cups, packed)
02 -
1 cup roasted corn kernels
03 -
15.5 ounce can black beans, drained and rinsed
04 -
1 cup grape tomatoes, halved
05 -
1 cup diced red bell pepper (1 small pepper)
06 -
1 medium avocado, diced (about 1 cup)
07 -
1/3 cup shredded Mexican cheese blend
08 -
1/4 cup chopped cilantro
09 -
1/4 cup tortilla strips (optional)
→ Chicken and seasoning
10 -
1 pound boneless, skinless chicken breast (about 1 large breast)
11 -
1/2 teaspoon sea salt
12 -
1/2 teaspoon pepper
13 -
1 tablespoon olive oil
14 -
2 1/2 teaspoons taco seasoning
→ Dressing
15 -
1/2 cup ranch dressing, homemade or bottled
# Steps to Follow:
01 -
Heat a cast iron skillet to medium heat. Place chicken breasts into a resealable bag and pound to 1/2 inch thickness using a mallet or rolling pin. Pat dry with paper towels and season both sides with sea salt and pepper. Add olive oil to the skillet and cook the chicken for about 7 minutes per side or until the internal temperature reaches 165°F. Remove from heat, cover with foil, and let rest.
02 -
Chop romaine lettuce into bite-sized pieces and place into a large serving bowl. Arrange roasted corn, black beans, grape tomatoes, diced bell pepper, avocado, and shredded cheese evenly around the bowl's perimeter.
03 -
Dice rested chicken into 1/2-inch cubes and place into the center of the salad bowl. Sprinkle with chopped cilantro and optional tortilla strips.
04 -
In a measuring cup, combine ranch dressing with taco seasoning and whisk until smooth. Drizzle evenly over the salad, toss gently, and serve immediately.
# Extra Tips:
01 -
Pound the chicken evenly to ensure consistent cooking.
02 -
Serve the salad immediately after tossing to maintain freshness and texture.