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Southwest Salad Recipe

Southwest Salad Recipe

Southwest Salad Recipe: Taco spice and smoked paprika are used to season the chicken that is included in the Southwest salad, which is packed with fresh veggies, beans, cheese, and chicken. The garnish of chopped green onions and the creamy dressing made with cilantro elevate this salad to the level of a delectable Mexican masterpiece. Whether you’re looking for a quick and easy meal, a tasty packed lunch, or a backyard barbecue in the summer, this dish is perfect!

Southwest Salad Recipe

  • In this recipe for southwest salad, you will find that it is an excellent main course because it has a combination of healthful vegetables and greens, as well as the protein that comes from chicken and beans.
  • The taco spice and smoked paprika combine to create a flavor that is mildly spicy, while the lime juice and cilantro lime dressing contribute to a flavor that is brisk and refreshing.
  • Despite the fact that I consume fast food only very infrequently, I tried this salad for the first time at McDonald’s, and I instantly determined that I needed to prepare my own version that was both healthier and more delicious.
  • You will never want to go back to the version that you got from fast food because mine is so much superior than theirs, even though theirs was good. Even while they claim that their salad is fresh, the salad you make at home is always fresher, and you have complete control over the ingredients that go into it.

Also See: Mexican Black Bean Salad Recipe

Southwest Salad Recipe
Southwest Salad Recipe


For the chicken:

  • 2medium chicken breasts
  • 1tablespoontaco seasoning
  • 1teaspoonsmoked paprika
  • 1/4teaspoonsalt
  • 1limezested and juiced
  • 1tablespoonolive oil

For the salad:

  • 2cupsromaine lettucechopped
  • 1ripe avocadosliced
  • 8small cherry tomatoescut in half
  • 1/2cupblack beansrinsed and drained
  • 1/2cupcornrinsed and drained
  • 1cupcheddar cheesegrated
  • 1/4cupcilantrofor topping

Creamy cilantro dressing:

  • 1/2cupGreek yogurt
  • 1/4cupmayo
  • 1/4cupcilantropacked
  • 1tablespoonlime juice
  • 1tablespoonhoneyor maple syrup
  • 1/4teaspoonsalt


  • Chopped green onions
  • Cilantro


Marinate the chicken:

  • In a medium-sized ziplock bag, combine the chicken breasts, taco seasoning, smoked paprika, salt, lime juice, lime zest, and olive oil. Secure the bag. Put the lid on and give it a good shake to ensure that the chicken is completely covered in the mixture.
  • It is possible to marinate the meat for ten minutes or up to one to two days in advance.

Cook the chicken:

  • A grill skillet made of cast iron should be heated over medium-high heat, and after it is hot, it should be brushed with approximately one teaspoon of oil.
  • After adding the chicken, grill it for around four to five minutes on each side, depending on how tender the chicken is.
  • Another option for cooking the chicken is to use a gas barbecue. Clean the grates of the grill, then turn the grill on to medium-high heat and grill the chicken for approximately ten minutes on each side, or until it is completely cooked through.
  • The chicken should be allowed to rest for at least five to ten minutes before being sliced.

Creamy cilantro dressing:

  • Using a food processor, combine all of the dressing ingredients and pulse them together until they are completely smooth.


  • Put the romaine lettuce that has been chopped on the bottom of a dish or plate that is used for salad.
  • Avocado, chopped tomatoes, black beans, corn, cilantro, cheddar cheese, and sliced chicken should be distributed on top of the dish.
  • Prior to serving, drizzle the dressing over the top of the salad.
  • To finish, garnish with chopped green onions and chopped cilantro respectively.

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