Southwestern Salad Serves 5

Updated: Mar 30

3 Romaine hearts, chopped

1 package grape tomatoes, halved

½ seedless cucumber, diced

¼ cup diced red onion

1 can(11oz) Mexican style corn

1 can(15oz) black beans, rinsed

1 package of Fajita seasoning

1lb thin sliced chicken fillets

1-2 tbsp vegetable oil

1 4oz can sliced black olives

1-2 avocados, cubed

tortilla strips


Cilantro Lime Dressing

1/4 cup fresh lime juice ( 1 good sized lime)

1/4 cup fresh cilantro

1/3 cup honey

1 garlic clove peeled & minced

1 med sized jalapeno de-seeded de-ribbed

3/4 tsp grated fresh ginger

2 tsp balsamic vinegar

salt to taste ( I used 6 pinches of kosher salt)

1/2 cup extra virgin olive oil


Combine all ingredients in a food processor.


In a large bowl combine the lettuce, tomato, cucumber, onion, corn and black beans; toss well. Sprinkle the tortilla strips over the salad.


Rub both sides of the chicken fillets with the fajita seasoning. Heat the oil in a large skillet and cook the chicken over medium high heat for about 4 minutes each side. Do not over cook.


Slice each fillet and either toss with the salad or place on the top of individual servings.




0 views0 comments

Recent Posts

See All