Southwest Chicken Salad Recipe
Spring mixed lettuce topped with cucumbers, black beans, corn, pico de gallo, cheese, and crispy tortilla strips.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare the Salad Base
- 1
Wash and Chop the Lettuce
Rinse the spring mixed lettuce under cold water, then dry it using a salad spinner or by patting it gently with paper towels. Tear the lettuce into bite-sized pieces and place it in a large salad bowl.
- 2
Prepare the Cucumber
Wash the cucumber thoroughly, then slice it in half lengthwise. Remove seeds with a spoon, then dice the cucumber into small cubes. Add the diced cucumber to the salad bowl with the lettuce.
Add the Toppings
- 3
Add Black Beans and Corn
In a small bowl, combine the drained black beans and corn. Stir well to mix, then add this mixture to the salad bowl.
- 4
Include Pico de Gallo
Spoon the pico de gallo over the salad. Ensure it's evenly distributed for a burst of flavor in each bite.
- 5
Sprinkle Cheese and Tortilla Strips
Sprinkle the shredded cheddar cheese over the salad, followed by the crispy tortilla strips for added crunch.
Make the Dressing
- 6
Combine Dressing Ingredients
In a small bowl or jar, combine the olive oil, lime juice, cumin, salt, black pepper, and garlic powder. Whisk or shake well to mix all ingredients together until smooth.
Assemble the Salad
- 7
Dress the Salad
Pour the dressing over the salad just before serving, tossing gently to ensure all ingredients are evenly coated with the dressing.
- 8
Serve
Serve the Southwest Chicken Salad immediately, garnishing with additional tortilla strips or cheese if desired.