Southwest chopped salad

If you think salad is boring, look again. This southwest chopped salad is packed with flavor and includes the perfect balance of spicy and sweet. It comes together quickly for a filling meal that you’ll enjoy during the week or on the weekend.

Y’all know I love Tex-Mex food. I talk about it constantly in my weekly meal plans. I post too many taco pictures on Instagram.

If I’m being honest, I could probably eat some variation on southwest and Tex-Mex food every day of the week and not get tired of it. Lucky for me, my husband and kids pretty much agree.

This southwest chopped salad recipe has all the best flavors. Plus, it requires only a little cooking and prep.

The hardest part of this recipe is probably finding two perfectly ripe avocados. Seriously, how is it that when I buy an avocado, it is rock-hard for four days and mush on day five? If I find a ripe-now avocado at the grocery store, I will change my meal plan to accommodate it.

If you have any avocado tips, I’d love to hear them!

Southwest chopped salad recipe

Ingredients:

• 1 recipe southwest seasoning
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried cilantro
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
• 1 pound chicken breasts
• 1 tablespoon olive oil
• 1 head of romaine lettuce
• 1 15-ounce can black beans
• 1 15-ounce can corn
• 2 avocados
• 2 cups monterey jack cheese
• 2 tablespoons fresh cilantro
• about 1/4 cup honey balsamic dressing

Instructions:

Combine all the seasoning ingredients in a jar with a lid and shake to combine. This is the same recipe I use for my southwest pasta salad. You could also substitute fajita seasoning or something similar if you don’t want to mix up all those spices. These are spices I always have on hand, but I know that if you don’t use them often, it’s a pain to buy something for one recipe.

Dice the chicken into bite-sized pieces and season generously with the southwest seasoning.

Heat a skillet and add about a tablespoon of olive oil. Saute the chicken until it’s cooked through. Set aside.

Wash and chop the romaine and put it in a large bowl.

Drain and rinse the beans and corn. Dice the avocado. Grate the cheese. Chop the cilantro. Add the beans, corn, avocado, cheese, and cilantro to the bowl. Add the chicken too.

Toss the salad gently to combine. Plate each serving and drizzle with honey balsamic dressing or your favorite southwest-flavored dressing.

Eat right away. This would also be yummy with some crunched up tortilla chips on top.

Southwest chopped salad

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Ingredients

• 1 pound chicken breasts
• 1 tablespoon olive oil
• 1 head of romaine lettuce
• 1 can black beans
• 1 can corn
• 2 avocados
• 2 cups monterey jack cheese
• 2 tablespoons fresh cilantro
• about 1/4 cup honey balsamic dressing

1 recipe southwest seasoning

• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried cilantro
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Instructions

1. Combine all the seasoning ingredients in a jar with a lid and shake to combine.
2. Dice the chicken into bite-sized pieces and season generously with the southwest seasoning.
3. Heat a skillet and add about a tablespoon of olive oil. Saute the chicken until it's cooked through. Set aside.
4. Wash and chop the romaine and put it in a large bowl.
5. Drain and rinse the beans and corn. Dice the avocado. Grate the cheese. Chop the cilantro. Add the beans, corn, avocado, cheese, and cilantro to the bowl. Add the chicken too.
6. Toss the salad gently to combine. Plate each serving and drizzle with honey balsamic dressing.