Description

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.

Ingredients

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)

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Instructions

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.

Notes

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