Southwest Salad is a delicious and hearty salad that is loaded with classic southwestern flavors with a Tex-Mex twist, tossed in a homemade salad dressing.
- 2 heads romaine lettuce
- 2 cups grape tomatoes or cherry tomatoes, halved
- 1 (15 ounce) can black beans
- 1 cup corn, cooked (can use canned or thawed from frozen)
- 1 medium avocado
- 1/2 cup red onion, sliced
- 1 cup yellow cheddar, cubed
- 1-2 cooked chicken breasts, sliced (optional)
- 1 recipe southwest salad dressing (about 1 cup)
- In a large serving bowl, add romaine lettuce, tomatoes, black beans, corn, avocado, red onion, yellow cheddar, and sliced chicken (if using).
- Drizzle southwest salad dressing over the salad and serve or toss to coat. Serve immediately.
Make ahead instructions: To make this salad ahead of time, store the salad, chicken, and dressing separately in airtight containers in the refrigerator. I would also recommend leaving the avocado out and adding it when serving (to prevent browning). The chicken will last up to 3 days, and the salad will last 4-5 days, and the dressing will last up to 1 week. When ready to eat, just toss and combine just before serving or packing for a healthy lunch. This will keep your salad looking and tasting fresh.
How to store: When storing leftover southwest salad, it’s best to keep your dressing on the side if possible. If you don’t, the acidic lime juice will wilt your romaine lettuce faster. Again, I also prefer to keep the avocados separate, so I can add fresh avocado when it’s time to eat. Store leftovers in an airtight container in the refrigerator. Undressed, this salad will last for 4-5 days in the fridge. With dressing, it will last about 2-3 days.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Keywords: southwest salad, southwest chicken salad, tex mex salad, southwest salad recipe, how to make southwest salad