Southwest Salad


Thanks to my friend Stefanie, I now have a new favorite salad. She introduced me to this simple yet satisfying meal that is now a staple on my weekly menu. It’s simple, healthy and delicious, and I love that the ingredients are ones I almost always have on hand.

If you’re looking to switch up your salad routine, trying to eat healthier, or just want something fresh and delicious for lunch or dinner, try this recipe for Southwest Salad. Enjoy!

Recipe: Southwest Salad


  • 2-4 boneless, skinless chicken breasts
  • ½ cup marinade (I like KC Masterpiece Honey Teriyaki, but use whatever you like)
  • 1 head iceberg lettuce
  • 5-10 cherry tomatoes, cut in quarters
  • 1 can black beans, rinsed
  • 1 cup sweet, white corn
  • ¼ cup queso fresco or other Mexican cheese, crumbled
  • ½ cup pineapple salsa
  • ½ cup guacamole (or 1 sliced avocado)
  • ½ cup fat-free sour cream
  • Tortilla chips
  • Paul Newman’s Light Sun Dried Tomato salad dressing


  1. Rinse chicken breasts and pat dry with a paper towel. Baste chicken with marinade and cook on outdoor grill.
  2. Shred lettuce and distribute in 4 salad bowls. Sprinkle corn, beans, tomatoes and queso fresco over lettuce. Shred or slice cooked chicken and place atop lettuce.
  3. Dollop salsa, guacamole, and sour cream on salad. Crumble a few tortilla chips over each salad, and then add salad dressing.

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1 Comment so far ↓

  • NorproWebstore | Jul 9, 2011 at 5:16 am

    I mad it as given by your recipe. i can’t explain about the taste. It was so yummy. Now a days i love this southwest salad!!
    Thank you so much Maria for giving this recipe.