Description
This vibrant Southwest Salad combines fresh romaine lettuce with sautéed poblano and red bell peppers, black beans, corn, and juicy grape tomatoes. Topped with a blend of Monterey Jack and cheddar cheeses and slices of flavorful blackened chicken, it’s finished with a zesty southwest dressing for a quick, nutritious, and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Vegetables
- 1 tablespoon finely diced poblano pepper
- 1 tablespoon finely diced red bell pepper
- 2 cups romaine lettuce
- ¼ cup black beans
- ¼ cup corn
- 4 grape tomatoes
Cheese
- 1 tablespoon Monterey Jack cheese
- 1 tablespoon Cheddar cheese
Protein
- 6 ounces blackened chicken, sliced
Condiments
- 2 tablespoons Southwest Salad Dressing
- 1 teaspoon olive oil (for sautéing)
Instructions
- Sauté Peppers: Heat olive oil in a small skillet over medium heat. Add the finely diced poblano and red bell peppers and cook, stirring occasionally, until softened, about 1-2 minutes. This step gently brings out the peppers’ flavors without overcooking.
- Assemble Salad: In a large bowl, place the romaine lettuce as the base. Top evenly with the sautéed peppers, black beans, corn, sliced grape tomatoes, Monterey Jack cheese, Cheddar cheese, and the sliced blackened chicken to build layers of flavor and texture.
- Add Dressing and Serve: Drizzle the Southwest Salad Dressing over the assembled salad. Toss gently if desired, or serve as is for a vibrant presentation. Enjoy immediately for the best freshness.
Notes
- For a vegetarian option, omit the blackened chicken and consider adding grilled tofu or tempeh.
- Use fresh corn for a sweeter flavor if available, or substitute with thawed frozen corn.
- Blackened chicken can be prepared at home using Cajun seasoning on chicken breasts cooked in a skillet or bought pre-cooked to save time.
- Adjust the amount of dressing to preference to keep the salad light or more flavorful.
- To keep the salad crisp for later consumption, store dressing separately and add just before serving.
