Summer Salads: Sunny Southwest Salad

Crisp romaine pairs perfectly with seasoned chicken breast in this hearty salad. Add in crunchy tortilla strips and a cilantro-lime vinaigrette for some major Southwest vibes.

Sunny Southwest Salad

Serves 2



2 heads romaine lettuce, chopped

1 bell pepper, cut into strips

½ cup canned black beans, rinsed and drained

½ cup cherry tomatoes, halved

½ cup corn kernels, cooked 

1 avocado, sliced into chunks

½ cup tortilla strips

Chipotle chicken

1 chicken breast, about ½ pound

1 teaspoon chipotle seasoning

Cilantro Lime Vinaigrette

⅓ cup olive oil

¼ cup fresh cilantro, chopped

3 tablespoons lime juice

Salt and pepper to taste


To make the chipotle chicken

 1. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat.

 2. Season the chicken with chipotle seasoning.

 3. Cook the chicken for about 7-8 minutes on each side or until the internal temperature reads 165°.

 4. Let chicken rest for several minutes until cooled, then slice into strips.

To make the salad

 1. Add lettuce, bell pepper strips, black beans, cherry tomatoes, and corn to a large bowl.

 2. In a separate small bowl, whisk together olive oil, cilantro, lime juice, and a pinch each of salt and pepper.

 3. Toss the salad with the vinaigrette. Top with chicken strips, avocado chunks, and tortilla strips.

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Category: Food & Drink

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