Southwest Salad Tex-Mex (Print-Friendly Version)
Grilled chicken, black beans, corn, and avocado tossed with zesty taco ranch for a summery Tex-Mex bowl.
# What You'll Need:
→ Chicken
01 -
450 g boneless skinless chicken breast
02 -
2.5 g sea salt
03 -
2.5 g ground black pepper
04 -
15 ml olive oil
→ Salad Base
05 -
2 hearts romaine lettuce, chopped (about 480 g packed)
06 -
160 g roasted corn kernels
07 -
440 g canned black beans, drained and rinsed
08 -
150 g grape tomatoes, halved
09 -
150 g red bell pepper, diced
10 -
1 medium avocado, diced (about 150 g)
11 -
30 g shredded Mexican cheese blend
12 -
10 g fresh cilantro, chopped
13 -
15 g tortilla strips (optional)
→ Dressing
14 -
120 ml ranch dressing, homemade or bottled
15 -
7.5 g taco seasoning
# How to Make It:
01 -
Heat a cast iron skillet over medium heat until hot.
02 -
Place chicken breasts in a resealable bag and gently flatten to 1.25 cm thickness using a mallet or rolling pin. Pat dry and season both sides with salt and black pepper.
03 -
Add olive oil to the skillet. Sear chicken for approximately 7 minutes per side, or until the internal temperature reaches 74°C. Remove from the pan, cover with foil, and allow to rest for several minutes.
04 -
Chop romaine lettuce and place in a large serving bowl. Arrange roasted corn, black beans, grape tomatoes, red bell pepper, avocado, and shredded cheese around the bowl.
05 -
Slice rested chicken into 1.25 cm cubes and add to the center of the salad. Sprinkle with chopped cilantro and, if desired, tortilla strips.
06 -
In a small measuring cup, whisk ranch dressing together with taco seasoning.
07 -
Drizzle the zesty dressing over the salad components. Gently toss ingredients to combine and serve immediately.
# Additional Tips:
01 -
Ensure chicken is cooked to an internal temperature of 74°C for safety.
02 -
Toss salad just before serving to maintain crispness and freshness.