Description
A fresh and flavorful Southwest Salad featuring crisp romaine lettuce, sautéed poblano and red bell peppers, black beans, corn, juicy grape tomatoes, shredded Monterey Jack and Cheddar cheeses, topped with tender sliced blackened chicken and drizzled with a zesty Southwest dressing. Perfect for a quick, healthy lunch or light dinner with bold southwestern flavors.
Ingredients
Scale
Vegetables and Beans
- 1 tablespoon finely diced poblano pepper
- 1 tablespoon finely diced red bell pepper
- 2 cups romaine lettuce, chopped
- ¼ cup black beans, rinsed and drained
- ¼ cup corn kernels
- 4 grape tomatoes, halved
Cheeses
- 1 tablespoon Monterey Jack cheese, shredded
- 1 tablespoon Cheddar cheese, shredded
Protein
- 6 ounces blackened chicken, sliced
Dressing
- 2 tablespoons Southwest Salad Dressing
Cooking oil
- 1 teaspoon olive oil (for sautéing)
Instructions
- Sauté the peppers: In a small skillet, heat 1 teaspoon olive oil over medium heat. Add the finely diced poblano pepper and red bell pepper and sauté for 1 to 2 minutes until softened and fragrant, but still retaining some texture. Remove from heat.
- Assemble the salad: Place the chopped romaine lettuce in a large bowl. Top with the sautéed peppers, black beans, corn kernels, halved grape tomatoes, shredded Monterey Jack and Cheddar cheese, and the sliced blackened chicken evenly over the greens.
- Add dressing and serve: Drizzle the Southwest Salad Dressing evenly over the salad. Toss gently if desired and serve immediately to enjoy the fresh and vibrant flavors.
Notes
- You can substitute grilled chicken if blackened chicken is unavailable.
- Use canned black beans and corn for convenience; rinse well to reduce sodium.
- For a vegetarian option, omit chicken and increase beans or add avocado slices.
- Adjust the amount of dressing according to your preference.
- To add crunch, consider topping with crushed tortilla chips.
