Loaded Southwest Salad

Light, colorful, and easy to enjoy any day of the week!

This Loaded Southwest Salad is about to earn a permanent spot in your weekly rotation. It’s packed with all the staples - fresh, crunchy veggies, sweet corn, hearty black beans, creamy avocado, and a bold, zesty southwest vinaigrette that ties it all together. Every bite hits that perfect balance of fresh, savory, and satisfying.

This one is perfect for making ahead. Whether you’re hosting a get-together or prepping for a healthy week, you can toss everything together in advance and just leave out the avocado and dressing. Slice the avocado right before serving to keep it fresh, and wait to add the dressing so the lettuce stays crisp and vibrant.

I like to serve mine topped with chili-lime seasoned chicken breast, plus sliced jalapeño, crunchy tortilla strips, and a fresh squeeze of lime to finish it off. But you can always make it your own with your favorite garnishes!

Want to see how it’s made? Cook with me:

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Prep time: 30 minutes

Cook time: 20 minutes

Servings: 4 large salads

Calories: 646

Protein: 43g

Ingredients:

For the salad:

• 8 cups lettuce (chopped)

• 1 cup canned black beans, rinsed and drained

• 1 cup canned corn, rinsed and drained

• 1 cup shredded red cabbage

• 1 cup grape tomatoes, halved

• 1/3 cup sliced green onions

• 1/3 cup chopped cilantro

• 2 avocados, sliced

For the dressing:

• 1/3 cup olive oil

• 1/3 cup fresh lime juice

• 1 garlic clove

• 1 tsp cumin

• 1/2 tsp paprika

• 1/2 tsp chili powder

• 1 tsp Dijon mustard

• 1 tbsp honey

• 1/4 cup fresh cilantro

• Salt & pepper, to taste

For garnish:

• Tortilla strips

• Sliced jalapeño

• Fresh lime wedges

For the chicken:

• 4 thin chicken breasts

• 1–2 tbsp olive oil

• 1–2 tbsp fresh lime juice

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

• Salt & pepper, to taste

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Drizzle the chicken with olive oil and lime juice, and season both sides with cumin, paprika, chili powder, garlic powder, oregano, salt, and pepper.

3. Place the chicken on the prepared baking sheet and bake for 20 minutes, or until the internal temperature reaches 165°F.

4. In a large bowl, toss together the lettuce, black beans, corn, cabbage, tomatoes, green onions, and cilantro.

5. In a small blender or food processor, combine the olive oil, lime juice, garlic, cumin, paprika, chili powder, Dijon mustard, honey, cilantro, salt, and pepper. Blend until smooth.

6. Divide the salad into four bowls. Top each with sliced chicken and 1/2 avocado. Drizzle with dressing and finish with tortilla strips, sliced jalapeño, and a fresh lime wedge, if desired.