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Southwest Salad: A Flavorful, Quick Meal for Any Occasion
Emily

Southwest Salad: A Flavorful, Quick Meal for Any Occasion

This vibrant, smoky Southwest Salad brings together seared chicken, fresh vegetables, and zesty toppings in minutes. Perfect for busy weeknights or gatherings, it balances tangy, savory, and fresh flavors with a bright dressing and customizable additions. A satisfying, no-fuss dish that feels chef-crafted every time.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southwestern
Calories: 420
Ingredients Method Notes

Ingredients
  

  • ½ small chicken breast (4 oz)
  • 2 tablespoons taco seasoning
  • 1 tablespoon avocado oil
  • 1 ½ cups romaine lettuce
  • 4 cherry tomatoes, halved
  • ¼ cup black beans, drained and rinsed
  • ¼ cup corn
  • 1/8 cup black olives
  • 4 slices bell peppers (any color)
  • 1 jalapeño pepper, seeded and diced
  • 2 tablespoons guacamole
  • 2 tablespoons sour cream (or Greek yogurt)
  • ¼ cup red onion, finely chopped
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1 tablespoon finely chopped cilantro

Method
 

  1. Preheat a cast iron skillet over medium-high heat. Add avocado oil and sear chicken breast until golden and cooked through (4-5 mins per side). Season with taco seasoning while cooking.
  2. Toss romaine, cherry tomatoes, black beans, corn, olives, bell pepper slices, jalapeño, and red onion in a large bowl.
  3. Top the salad with seared chicken, guacamole, and sour cream (or yogurt). Drizzle with a dressing made by whisking lime juice, honey, and cilantro.
  4. Garnish with additional cilantro and serve immediately.

Notes

For a plant-based version, substitute chicken with grilled tofu or tempeh. Use canned/cold cooked chicken for faster prep. Adjust spice level by varying jalapeño or adding a pinch of cayenne. Store leftovers in an airtight container for up to 2 days (keep dressing separate).