Summer Southwest Chopped Salad
15m
Prep Time
0m
Cook Time
4
Servings
This southwest-style chopped salad checks all the boxes for a perfect salad - crunch, color, creaminess, and tons of freshness and flavor. Featuring Red Gold Diced Tomatoes + Green Chilies, it comes together in about 15 minutes with a few shortcuts and makes the ideal addition to a summer BBQ! @kulas_kitchen1 @thefeedfeed
This southwest-style chopped salad checks all the boxes for a perfect salad - crunch, color, creaminess, and tons of freshness and flavor. Featuring Red Gold Diced Tomatoes + Green Chilies, it comes together in about 15 minutes with a few shortcuts and makes the ideal addition to a summer BBQ! @kulas_kitchen1 @thefeedfeed
Ingredients
COPY INGREDIENTS
For the Salad
romaine lettuce, finely choppedcabbage, shredded1 cup black beans, drained and rinsed1 cup corn kernels, fresh or canned1 1/2 cups cooked chicken, cubed1/3 cup green onions, sliced1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, lightly drainedtortilla chips, crushed for toppingavocado, sliced for toppingFor the Tahini Ranch Dressing
1/2 cup smooth tahinijuice of 1 lemon1/2 teaspoon onion powder1 teaspoon garlic powder1/2 teaspoon sea salt3 tablespoons fresh dill, finely chopped3 tablespoons fresh chives, finely choppedabout 1/2 cup water to thinInstructions
- In a large bowl, add finely chopped romaine lettuce, shredded cabbage, black beans (rinsed and drained), fresh or canned corn kernels, cooked cubed chicken, sliced green onions, and Red Gold Petite Diced Tomatoes with Green Chilies.
- In a separate bowl, whisk together smooth tahini, the juice of 1 lemon, onion powder, garlic powder, sea salt, finely chopped fresh dill, and finely chopped fresh chives. Gradually add water to thin the dressing to your desired consistency. Taste and adjust for salt and lemon as needed.
- Pour the tahini ranch dressing over the salad and toss to coat evenly.
- Top the salad with crushed tortilla chips and sliced avocado if desired. Serve and enjoy!
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