What is a Southwest salad dressing?

There are so many different varieties of Southwest salad dressing! For this particular recipe, I went with a taco-seasoned ranch-style dressing that adds great flavor and creamy texture to the salad. There are also avocado-based dressings (I made one for these breakfast tostadas), some use a vinaigrette-based dressing and salsa-based dressings.

Is Southwest salad healthy?

I love looking at this question in a bit of a different way - using my background in Nutrition and Intuitive Eating . Instead of jumping to negative conclusions, I tend to look at the food in a bigger view, so here’s what I see in this meal. I see protein, fiber, fresh produce, satisfying fats, a variety of textures, and SO much flavor. Anything that makes eating more veggies appealing is generally a win in my book!

Southwest Salad - Fresh, Flavorful, and Filling

Description

Are you ready for a fresh and modern Southwest salad recipe? The Southwest vibes are there, but in an unexpected way. You’re going to love it!

Ingredients

Units Scale

Taco Ranch:

1/2 cup mayo
1/2 cup sour cream
1/2 cup milk
2 Tbsp. taco seasoning

Southwest Salad:

1 lb. chicken breast
1 Tbsp. olive oil
1/2 tsp. sea salt
1/8 tsp. black pepper
15 oz. can garbanzo beans, rinsed and drained
1 Tbsp. olive oil
1 Tbsp. taco seasoning
1 cup sliced cherry tomatoes
1 medium avocado, skin and pit removed, lightly smashed
1 lime, cut into wedges
4 oz. sharp cheddar, freshly shredded
2 cups blue corn tortilla chips, lightly crushed
8 oz. mixed greens

Instructions

Mix dressing. In a small bowl or 2 cup glass measuring cup, combine mayonnaise, sour cream, milk, and taco seasoning. Whisk until smooth and set aside in the refrigerator.
Prep ingredients:
Wash and cut tomatoes in half lengthwise.
Smash avocado and season with a squeeze (about 1 tablespoon) of lime juice and a pinch (about ¼ teaspoon) sea salt.
Shred cheese.
Rinse and drain garbanzo beans.
Grill chicken. Preheat the grill to medium-high heat. Season chicken with a drizzle of olive oil, sea salt, and black pepper. Grill over direct flames about 4-6 minutes per side, or until it reaches an internal temperature of 165 degrees F. Let rest for about 5 minutes, then slice thinly against the grain.
Make spiced garbanzo beans. Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Add beans and sprinkle with taco seasoning, stirring to coat. Cook for 4-5 minutes.
Assemble salad. Layer greens onto salad plates. Top with sliced chicken cheese and drizzle with dressing. Add spiced garbanzo beans, tomatoes, smashed avocado, shredded cheese, and tortilla chips. Drizzle with more dressing if desired and serve with lime wedges.

Notes

Storage: Store any leftover salad components in an airtight container in the refrigerator for 2-3 days. If you want to reheat the chicken for the salad, lightly heat in a skillet until just warmed for best results. I also think it’s delicious served cold or at room temperature.
Ingredient notes: I recommend shredding your own cheddar cheese for this salad as it really completes the salad and has so much more flavor than preshredded cheese.
Prep ahead: Mix dressing a day or two in advance, make spiced garbanzo beans and grilled chicken a day or two in advance.
Special tools: I do not grill without a digital meat thermometer! This $5 tray is not fancy, but it’s perfect for meal salads and letting everyone make their own perfect salad (the key to serving salad to kids!).