Name: Houligan's Port Oranges Southwest Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 cups mixed salad greens (spring mix or romaine & leaf mix); 2 pieces grilled chicken breast (boneless, skinless); 1 pieces ripe avocado; 0.5 cups shredded Monterey Jack cheese; 0.5 cups shredded cheddar cheese; 1 cup tortilla straws (thin fried or baked tortilla strips); 2 pieces ripe tomatoes, seeded and finely diced; 0.25 cups white or red onion, finely diced; 2 tbsp fresh cilantro, chopped; 1 tbsp fresh lime juice; 0.5 pieces jalapeño, seeded and minced (optional); 0.5 tsp salt; 0.25 tsp black pepper; 1 cup canned black beans, rinsed and drained; 1 cup corn kernels (fresh, canned drained, or thawed frozen); 0.5 cups red bell pepper, finely diced; 2 tbsp green onion, thinly sliced; 2 tbsp fresh cilantro, chopped; 1 tbsp lime juice; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 0.25 cups sour cream; 0.5 cups buttermilk; 2 tbsp fresh chives, finely chopped; 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh dill, finely chopped (or 1 tsp dried); 0.5 tsp garlic powder; 0.5 tsp onion powder

Method

Ranch dressing (homemade)

1
Make dressing
In a bowl or jar, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/2 cup buttermilk until smooth. Stir in chopped chives, parsley and dill. Add garlic powder, onion powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon or lime juice. Taste and adjust seasoning or add more buttermilk to reach desired pourable consistency. Chill in refrigerator at least 15 minutes while preparing other components.

Pico de Gallo

2
Prepare Pico
Combine the diced tomatoes, 1/4 cup diced onion, 2 tbsp chopped cilantro and minced jalapeño (if using) in a bowl. Add 1 tbsp fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently, let rest 10–15 minutes to meld flavors, then taste and adjust seasoning.

Black bean & corn salsa

3
Make salsa
In a medium bowl, combine 1 cup rinsed black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, 2 tbsp sliced green onion and 2 tbsp chopped cilantro. Add 1 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Mix and chill briefly or use immediately.

Chicken

4
Season chicken
Pat 2 chicken breasts dry. Rub with 1 tbsp olive oil. In a small bowl mix 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Rub the spice mix evenly over both sides of the chicken.
5
Grill or pan-sear
Preheat a grill or heavy skillet to medium-high (about 400°F/200°C). Grill or sear the chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest on a cutting board 5 minutes, then slice thinly against the grain into strips.

Assembly

6
Divide 6 cups mixed greens between 2 large shallow bowls or plates (serves 2). Fan or place sliced avocado over greens (slice avocado just before serving to avoid browning).
7
Arrange sliced grilled chicken breast on top of the greens.
8
Spoon 2–3 tablespoons Pico de Gallo and 1/3 cup black bean & corn salsa onto each salad in separate small piles to preserve texture and color.
9
Sprinkle 1/4 cup shredded Monterey Jack and 1/4 cup shredded cheddar over each salad.
10
Drizzle about 2–3 tablespoons homemade ranch dressing over each salad, or serve on the side.
11
Garnish with approximately 1/2 cup tortilla straws per salad (or 1 cup total) for crisp crunch. Serve immediately.

Southwest Salad Recipe

Ingredients

Salad base & toppings

Pico de Gallo

Black bean & corn salsa

Ranch dressing (homemade)

Chicken seasoning & cooking

Method

Ranch dressing (homemade)

Make dressing

Pico de Gallo

Prepare Pico

Black bean & corn salsa

Make salsa

Chicken

Season chicken

Grill or pan-sear

Assembly

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