Southwest Salad Recipe
A generous portion of gourmet mixed greens topped with grilled chicken, avocado crema, black beans, roasted corn, tortilla strips, Pico de Gallo, roasted jalapeno vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Avocado Crema
In a blender, combine the avocado, sour cream, and a pinch of salt. Blend until smooth and creamy. Set aside.
- 2
Grill the Chicken
Season the chicken breasts with salt and pepper. Grill them over medium heat for about 6-7 minutes on each side or until fully cooked. Let them rest before slicing.
- 3
Assemble the Salad
In a large bowl, add the mixed greens, black beans, roasted corn, and Pico de Gallo. Toss gently to combine.
- 4
Add the Chicken and Toppings
Slice the grilled chicken and place it on top of the salad mixture. Drizzle avocado crema over the top and sprinkle with tortilla strips.
- 5
Serve with Vinaigrette
Serve the salad with roasted jalapeno vinaigrette on the side or drizzled on top as desired.
