Southwestern Salad

Beverley Williams


I prefer to use my Cilantro-Lime Chicken in this salad but you can use plain chicken or season it your way. Cilantro Lime Chiclen


☆☆☆☆☆ 0 votes

30 Min
No-Cook or Other


  • 2 c
    torn romaine lettuce
  • 2 c
    torn red leaf lettuce
  • 2 c
    torn swiss chard
  • 2 c
    baby kale
  • 2 c
    baby spinach
  • 1 medium
    carrot, shredded
  • 1
    ear corn
  • 1 can(s)
    black beans, drained and rinsed
  • 3(6 in)
    corn tortillas, cut into strips
  • 1 medium
    tomato, seeded and diced
  • 1 c
    shredded monterrey jack cheese
  • 1
    chicken breast, cooked and cubed
  • 2 Tbsp
  • ·
    lime wedges (optional)

How to Make Southwestern Salad


  1. Heat oil in a skillet. Add tortilla strips and fry until they are crisp. Drain on paper towels. Set aside.
  2. Place the vegetables in a large salad bowl and toss gently to mix.
  3. Add the chicken, Toss.
  4. Top the salad with the cheese and tortilla strips.
  5. Serve with dressing of your choice. I prefer the Hidden Valley Ranch Southwest Chipotle.
  6. Garnish with lime wedges if desired.

Printable Recipe Card

About Southwestern Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Low Sodium, Low Carb
Other Tag: Quick & Easy

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