Recipe Background
Southwestern Chopped Salad combines color and crunch, perfect for quick meals.
I remember my first move to a new city vividly. The boxes were finally unpacked, but after all the lifting and unpacking, I realized I'd forgotten to buy groceries. My pantry was almost bare except for a few staples: canned black beans, corn, and some spices. Scanning the tiny kitchen, the solution struck with a mix of resourcefulness and nostalgia. A Southwestern Chopped Salad, reminiscent of weekend BBQs back home, was just what I needed. I found some romaine lettuce lurking in the fridge's crisper drawer, along with a ripe avocado begging to be used. With a bit of leftover grilled chicken, I took a culinary trip back to my hometown.
Whipping up the dressing was a delightful experiment. Armed with Greek yogurt, extra-virgin olive oil, and a touch of honey, I crafted something that perfectly balanced creaminess and tang. A splash of apple cider vinegar added just the right zing. Mixing these with minced garlic and a squeeze of lime brought out flavors that sang together. The tortilla chips added a satisfying crunch, reminding me of how we used to crush them over salads as kids.
Before serving, I sprinkled chopped cilantro over everything. The final result was a vibrant bowl of colors and textures. One trick for maximum flavor is dressing the salad right before serving. It keeps everything crisp while the dressing envelops each bite in delightful zest. That salad became my go-to for feeding friends in my new apartment and a comforting reminder of home.
Ingredients
For the salad:
- 6 cups romaine lettuce chopped
- 6 cups chicken cooked and cubed
- 1 1/2 cups corn
- 1 1/2 cups black beans
- 2 tomatoes diced
- 1 avocado diced
- 1/2 red onion diced
- 3/4 cup cheddar cheese shredded
- 1 cup tortilla chips crushed
- cilantro to taste, chopped
For the dressing:
- 1/4 cup Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic minced
- 1 lime juiced
- 1/2 jalapeño finely diced
- 2 heaping teaspoons of taco seasoning
- salt to taste
Directions
- In a large serving bowl, add the lettuce, cooked chicken, corn, beans, tomatoes, avocado, red onion, cheese, tortilla chips, and cilantro.
- In a small bowl, whisk together the yogurt, oil, honey, vinegar, garlic, lime juice, jalapeño, and taco seasoning.
- Taste the dressing for seasoning.
- Drizzle the dressing over the salad.
- Toss the salad ingredients to combine.
- Serve.
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