Description
A vibrant and flavorful Southwest Salad featuring a mix of sautéed poblano and red bell peppers, fresh romaine lettuce, black beans, corn, grape tomatoes, two types of cheese, and tender blackened chicken, all tossed with a zesty Southwest Salad Dressing for a deliciously satisfying meal.
Ingredients
Scale
Vegetables
- 1 tablespoon finely diced poblano pepper
- 1 tablespoon finely diced red bell pepper
- 2 cups romaine lettuce
- ¼ cup black beans
- ¼ cup corn
- 4 grape tomatoes
Cheese
- 1 tablespoon Monterey Jack cheese
- 1 tablespoon cheddar cheese
Protein
- 6 ounces blackened chicken, sliced
Dressing
- 2 tablespoons Southwest Salad Dressing
Other
- 1 teaspoon olive oil (for sautéing)
Instructions
- Sauté Peppers: In a small skillet, heat 1 teaspoon of olive oil over medium heat. Add the finely diced poblano and red bell peppers and sauté for 1-2 minutes until softened, stirring occasionally to ensure even cooking.
- Assemble Salad Base: Place 2 cups of romaine lettuce into a large bowl. Top with the sautéed peppers, ¼ cup black beans, ¼ cup corn, and 4 grape tomatoes, distributing them evenly across the lettuce.
- Add Cheese and Chicken: Sprinkle 1 tablespoon Monterey Jack and 1 tablespoon cheddar cheese over the salad, then arrange 6 ounces of sliced blackened chicken on top for added protein and flavor.
- Dress and Serve: Drizzle 2 tablespoons of Southwest Salad Dressing over the salad just before serving. Toss lightly if desired or serve as is for a layered presentation.
Notes
- You can easily swap blackened chicken for grilled or roasted chicken if preferred.
- For a spicier kick, add jalapeños or a pinch of cayenne pepper in the sauté step.
- Use canned black beans and corn for convenience, but rinse them well before adding.
- For a vegetarian version, omit the chicken and add extra beans or grilled tofu.
- This salad is best served fresh to maintain the crispness of the lettuce and vegetables.
