Summer Southwest Chopped Salad
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Recipe Intro From kulaskitchen
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 with green chilis, it comes together in about 15 minutes with a few shortcuts and makes the ideal addition to a summer BBQ!
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Recipe Card
ingredients
For the salad
- Finely chopped romaine lettuce
- Shredded cabbage
- 1 cup black beans, drained and rinsed
- 1 cup fresh or canned corn kernals
- 1 1/2 cups cooked cubed chicken
- 1/3 cup sliced green onions
- 1 (14.5 ounce) can Red Gold Diced Tomatoes with Green Chilis, lightly drained
- Crushed tortilla chips, for topping
- Sliced avocado, for topping
ingredients
For the tahini ranch dressing
- 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 finely chopped fresh dill
- 3 tablespoons finely chopped fresh chives
- About ½ cup water to thin
Method
Step 1
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 diced tomatoes with green chilis.
Step 2
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 3
Pour the tahini ranch dressing over the salad and toss to coat evenly.
Step 4
Top the salad with crushed tortilla chips and sliced avocado if desired.
Step 5
Serve and enjoy!