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When it comes to quick and nutritious meals, salads are a fantastic choice. They’re not only easy to prepare but also incredibly versatile, and filling. Ever since purchasing the viral vegetable chopping device, my salad making has become a daily occurrence. I like to switch it up & do a few different salads a week such as the Chicken Quinoa Kale Salad, Sweet Potato & Kale Salad, or Chicken Wild Rice Salad – but this Southwest Chopped Salad Recipe is quickly becoming a weekly staple in our household. 

Behind the Southwest Chopped Salad:

In the summertime, our friends like to spend time out in Prior Lake and there is a restaurant on the lake called Charlie’s on Prior. If you’re in that area ever – I highly recommend stopping by! At this restaurant – they have a fabulous Southwest Salad that I get every time. Something about the freshness of the ingredients and enjoying it on the lake during a Minnesota summer just hits different. I was determined to find a way to make something similar at home, which is how this recipe came to be. 

This salad is packed with flavor, colorful vegetables, and a protein punch if you add the grilled chicken. If you want to keep this salad vegetarian – it’s just as good. With a quick, simple list of ingredients to add to your grocery list this week, you’ll be on your way. 

Ingredients:

• 1 head of romaine lettuce, washed
• 1 avocado, pitted 
• 10-15 cherry tomatoes
• 3 tbsp of corn 
• 3 tbsp of black beans
• 1 grilled chicken breast or 60z of prepared grilled chicken
• 1/4 cup shredded colby jack cheese
• Crushed tortilla chips for topping

Instructions:

Step 1: Prepare the Grilled Chicken

1. Start by preheating your grill to medium-high heat.
2. Season the chicken breast with your favorite marinade or spices. A simple mix of olive oil, salt, pepper, and a pinch of paprika works wonders.
3. Grill the chicken breast for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
4. Once the chicken is perfectly grilled, remove it from the grill, let it rest for a few minutes, and then slice it into thin strips.

*Note: If you’re using pre-packaged/prepared chicken, you can skip this step and move right to step 2. I typically do this during a busy work week!

Step 2: Assemble the Salad

1. The key to this recipe is the viral vegetable chopping device, but you can finely dice all of your ingredients with a sharp knife as well. 
2. Finely chop the washed romaine lettuce. 
3. Finely dice the cherry tomatoes. 
4. Add the corn and black beans to the salad. Feel free to adjust the quantities to your liking.
5. Gently toss all the ingredients together, creating a vibrant and colorful salad base.
6. Finely dice the avocado, one half at a time. 
7. Finely dice the grilled chicken after it is cooled & add to the salad bowl. 
8. Sprinkle the shredded colby jack cheese over the salad, adding a delightful creaminess and a touch of sharpness

Step 3: Serve

1. For a satisfying crunch, top your salad with a handful of crushed tortilla chips.
2. Choose your favorite salad dressing to drizzle over the salad. Our go-to for this recipe is homemade jalapeno ranch dressing. 
3. Serve your your salad immediately and enjoy! 

Tips:

• Get creative with your salad by adding other ingredients like red onions, or bell peppers to suit your taste and preferences.
• For an extra burst of flavor, marinate your chicken breast for a few hours before grilling. This will infuse it with even more deliciousness.

There you have it – the Southwest Chopped Salad that’s not only scrumptious but also a breeze to make. This salad is perfect for a quick lunch, a light dinner, or a healthy meal on the go. Feel free to adapt the recipe to your own tastes and enjoy this delightful dish. We hope it becomes a go-to recipe in your home too. 

Bon appétit!