Summer Southwest Chopped Salad

15 minutes Prep 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

Ingredients

  • romaine lettuce, finely chopped
  • cabbage, shredded
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels, fresh or canned
  • 1 1/2 cups cooked chicken, cubed
  • 1/3 cup green onions, sliced

  • 1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, lightly drained

  • tortilla chips, crushed for topping
  • avocado, sliced for topping
  • 1/2 cup smooth tahini
  • juice of 1 lemon
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 3 tablespoons fresh dill, finely chopped
  • 3 tablespoons fresh chives, finely chopped
  • about 1/2 cup water to thin

Instructions

Step one

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.

Step two

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.

Step three

Pour the tahini ranch dressing over the salad and toss to coat evenly.

Step four

Top the salad with crushed tortilla chips and sliced avocado if desired.  Serve and enjoy!

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs