Southwest Salad


Yield: 4



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Cilantro-Jalapeño Dressing:

Put all ingredients in a food processor

  • 1/3 cup olive oil

  • 1/4 cup lime juice

  • 1/2 cup mayo

  • 1/2 teaspoon salt

  • 2 garlic cloves, finely minced

  • 1/2 jalapeno, roughly chopped (remove seeds for less heat)

  • 1/2 teaspoon honey

  • 1/2 cup cilantro, de-stemmed

Salad with Toppings:

  • Head of romaine lettuce, chopped

  • 2 cucumbers, sliced

  • 2/3 cup black beans

  • 1/2 red onion, sliced

  • 1 cup cherry tomatoes, halved

  • 2 avocados, sliced

  • 1/3 cup pepitas

  • 2/3 cup corn

  • 1/3 cup shredded mexican cheese

  • Tortilla strips

Chicken and Spice Mix:

  • 2 boneless skinless chicken breasts

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon dried oregano

  • 1 tablespoon olive oil


Blend all dressing ingredients in a food processor until smooth. Keep refrigerated.

Cut lettuce and clean under cold water. Prepare desired toppings.

Mix chicken breasts with spices and oil in a bowl. Cook in a skillet over medium heat for five minutes on each side, adding more oil to the pan as needed until each side is golden brown and crispy. Then carefully slice on a cutting board and return the strips to the hot skillet for an additional few minutes until done.

Serve the dressing, lettuce, vegetables, other toppings, and chicken to the table separately.

Garnish with lime wedges and finely chopped cilantro.


Can also be prepared and enjoyed without chicken as a vegetarian meal.

Yield: 4



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