Southwestern Salad with Cilantro Ranch Dressing + video
Our favorite Southwestern salad recipe with chicken, peppers, beans, corn, tomatoes, avocado and topped with a homemade cilantro ranch dressing.
A refreshing, hearty salad recipe with one of our favorite dressings. It can be customized with your favorite ingredients and can be enjoyed year-round!
cold, crisp + cooked
I’ve always been a fan of salad recipes. Even when we go out to eat, I often find myself ordering a salad because I usually find them hearty and delicious.
One salad I love but never share on the blog is a southwestern salad – if it has beans and/or rice and a “Southwestern” dressing, it’s usually classified as a southwestern salad
I think it’s time to get one for you guys because it’s one of my favorites. I knew our cilantro ranch dressing would be perfect and I was right. It adds so much flavor and combines all the ingredients of lettuce, chicken, beans, tomatoes, peppers, corn and avocado for a new homemade favorite! !
Southwestern Salad Dressing
As mentioned, our Cilantro Ranch Dressing is our favorite for this particular salad, but having said that, many others are fine.
It depends on what you like best, but here are some other favorite seasonings or toppings that we think will work well with this recipe:
You can also omit the dressing and keep it lighter. We recommend using our pico de gallo for tipping. It’s also delicious and pairs well with the toppings of this salad.
If making homemade dressing, we recommend making it 2 days in advance and storing it in an airtight container until ready to eat.
Tips and Storage
how should i cook chicken breast? Honestly, do whatever you want! You can use the grill, oven or stove top. If you prefer to use grilled chicken, or even canned, these will work too.
Can I make this ahead of time? You can prepare salad toppings 1-2 days in advance, except for avocados. Do not cut until just before serving.
Store ingredients in separate airtight containers in the refrigerator. Tortilla strips can be kept at room temperature. When you’re ready to serve, chop the avocado and toss the salad ingredients together 30 minutes before serving.
How to store leftovers: Leftover salad can be stored in an airtight container in the refrigerator. Keep in mind that avocados don’t last as long as other ingredients.
Also, the length of time the salad stays fresh depends on whether or not it is put into the dressing. If you think you might have leftover salad, I recommend setting the dressing aside. Leftovers last longer this way.
For more favorite salad recipes, check out:
Prep time 15 minutes
Total time 15 minutes
Serving Size 6
Calories 494 kcal
by Lil’ Luna
- 1 head romaine lettuce
- 15 ounces black beans rinsed and drained
- 1 large orange bell pepper
- 1 pint cherry tomatoes halved or quartered
- 2 cups corn
- Chicken breast sliced and cooked
- Avocado sliced or diced
- green onions optional
- Cilantro optional
- 3 tablespoons ranch dipping sauce
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro
- 1 teaspoon minced garlic
- 1-3 teaspoons diced jalapeno
- ⅓ – 1/2 cup milk
Chop romaine lettuce and bell peppers. Put all salad ingredients in a bowl and stir to combine.
Make the dressing by mixing all the ingredients in a blender/food processor. Add milk until it reaches your desired consistency (I made about ⅓ cup).
Add dressing to salad before serving. Please enjoy!