You know a salad without many vegetables is a salad I’ll happily eat.
The only bits of veggie in this bowl are the chunks in the salsa, which I usually skip.
There’s some corn, too, but let’s be honest — corn doesn’t always feel like a “real” vegetable to me.
If it did, I probably wouldn’t be enjoying it here. Don’t ruin my fantasy.
I seasoned the chicken with salt, pepper, and a touch of cumin before grilling to give it a bright Mexican-inspired flavor.
I’d eat Mexican food every night if I could — I practically dream about margaritas — but the truly indulgent dishes like cheesy enchiladas and endless chips aren’t something I should have daily.
So instead I pile a few reluctant leaves of lettuce (the ones hiding at the back of the crisper) on a plate and add beans, a little cheese, and crispy tortilla strips for crunch.
I prefer corn tortillas for the strips — they’re denser than flour or whole wheat and toast up perfectly.
Southwest Chicken Salad
3 cups leafy romaine
4–5 ounces grilled chicken
1/4 cup black beans, rinsed and drained
1/4 cup sweet corn
1 ounce shredded low-fat cheese
2 slices avocado, chopped
2 tablespoons salsa
1/2 corn tortilla
sea salt & black pepper to taste
Preheat the oven to 400°F (200°C).
Slice the corn tortilla into thin strips, lightly mist with olive oil, sprinkle with sea salt, and bake for 4–5 minutes or until golden and crispy.
Toss the romaine, beans, corn, cheese, avocado, and salsa together. Top with sliced grilled chicken and finish with the warm tortilla strips.
This salad balances bright, smoky, and creamy flavors with a satisfying crunch.
And yes, I like it even more because it’s mostly free of heavy vegetables — comfort food, lighter-style.
I’ll probably never change.