Southwest Chap Salad W / Citrus Vinaigrette Recipe
Each sub serves up to 12
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Ingredients
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Salad Base (per sub serving, makes 12 servings)
Citrus Vinaigrette (yields about 2 cups, enough for 12 servings)
Optional Protein Add-ins (choose 1 for each sub, quantities per 12 servings)
Method
Salad Base (assembly and prep for 12 servings)
- 1
Wash and dry greens
Rinse romaine, red leaf and cabbage under cold water. Spin or pat dry thoroughly. Chop romaine into roughly 1-inch pieces and tear red leaf into bite-size pieces. Place in a large mixing bowl.
- 2
Prepare vegetables and mix-ins
Halve cherry tomatoes, dice red bell pepper, thinly slice green onions, chop cilantro, and measure shredded cheese. If using fresh corn, grill or roast until lightly charred then cut kernels off the cob. Rinse and drain black beans. Combine all these ingredients with the greens in the large bowl.
- 3
Season base
Add 2 tsp salt and 1 tsp black pepper to the salad base and toss gently to distribute. If adding avocado, dice it just before serving and reserve to toss in last minute so it doesn't brown.
- 4
Add crunchy elements
Just before serving, add the tortilla strips or crushed chips and shredded cheese, tossing lightly so they remain somewhat crunchy. Reserve lime wedges to serve on the side.
- 5
Optional protein prep
If adding grilled chicken: season breasts with salt, pepper and a pinch of smoked paprika, grill over medium-high heat 6–8 minutes per side until internal temp 165°F, rest 5 minutes, then thinly slice. If adding skirt steak: season and grill 3–5 minutes per side for medium-rare, rest 5 minutes and thinly slice against the grain. If using tofu: press to remove moisture, cut into slabs, season with cumin, smoked paprika, salt and pan-sear 3–4 minutes per side until golden. Add chosen protein to warm slightly or serve chilled on top of each portion.
Citrus Vinaigrette
- 6
Combine wet ingredients
In a jar or bowl, combine 1 cup fresh orange juice, 1/2 cup fresh lime juice, 1/4 cup white wine or apple cider vinegar, 1 tbsp Dijon mustard and 2 tbsp honey. Whisk until blended.
- 7
Emulsify with oil
Slowly drizzle in 1 cup extra-virgin olive oil while whisking vigorously (or blend briefly in an immersion blender) until the dressing emulsifies and thickens slightly.
- 8
Season dressing
Add 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust: add more honey for sweetness, more lime for acidity, or more salt if needed. Chill for at least 10 minutes to allow flavors to meld.
- 9
Storage
Hold dressing refrigerated up to 3–4 days in a sealed container; rewhisk or shake before using.
Final Assembly and Service
- 10
Portion the salad into 12 equal sub servings (approximately 1 heaping cup greens mix plus other mix-ins per serving). If including protein, top each portion with about 4 oz (by weight) of the chosen protein.
- 11
Drizzle 2–3 tablespoons of the citrus vinaigrette over each prepared portion just before serving (or serve on the side). Toss gently to combine, or leave composed with dressing on the side to maintain crunch.
- 12