It is 6pm. You are tired. Dinner needs to happen fast. This Spicy Southwest Salad is your new secret weapon for busy nights.
Summer is the perfect time for no-oven meals. This dish is cool, crisp, and incredibly filling. It delivers big flavor with almost zero effort from you.
Why This Recipe Is a Winner
This recipe is a total lifesaver for your healthy reset. It uses simple pantry staples you likely already have. You get a massive protein boost without any actual cooking.
It is budget-friendly and feeds a hungry family easily. The zesty lime dressing makes everything taste so fresh. You will love how light yet satisfying this feels.
Simple Method
Making this salad is as easy as opening a few cans. You just whisk the dressing and toss everything together. It is beginner-friendly and completely foolproof.
Even if you are new to the kitchen, you can do this. There is no heat required. Your quick weeknight dinner is just minutes away.
Ingredients You’ll Need
Most of these items are pantry staples that stay fresh for months.
- 12.5 oz canned chicken breast, drained and flaked
- 15 oz canned black beans, rinsed and drained
- 15 oz canned whole kernel corn, drained
- 4 oz canned diced green chiles
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup crispy tortilla strips
Step-by-Step Directions
- In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper to create the dressing.
- In a large mixing bowl, combine the drained canned chicken, black beans, corn, and green chiles.
- Add the chopped romaine lettuce and halved cherry tomatoes to the protein and vegetable mixture.
- Pour the prepared dressing over the salad and toss thoroughly to ensure even coating.
- Garnish with fresh cilantro and crispy tortilla strips immediately before serving to maintain texture.
Best Ways to Enjoy It
Serve this salad in large chilled bowls. Add a few fresh lime wedges on the side for extra zing. It looks beautiful on a summer patio table.
Pair it with a cold glass of iced tea. You can also serve it inside warm flour tortillas for a fun twist. It is a perfect meal for a casual family night.
Storage & Reheating
Keep the leftover salad in an airtight container. It stays fresh in the fridge for up to two days. The flavors actually meld together beautifully over time.
Wait to add the tortilla strips until you eat. This keeps them from getting soggy. It is a great make-ahead lunch for your workday.
Tips for Best Results
- Rinse your beans well to remove excess sodium.
- Use fresh lime juice for the brightest flavor possible.
- Dry your lettuce thoroughly so the dressing sticks.
- Flake the chicken into small bites for better distribution.
- Add the tortilla strips at the very last second.
- Double the dressing if you like a very saucy salad.
- Chill your canned goods beforehand for a colder salad.
Ways to Switch It Up
- Swap the chicken for canned tuna or chickpeas.
- Add sliced avocado for extra creaminess and healthy fats.
- Use kale instead of romaine for a heartier crunch.
- Stir in a spoonful of Greek yogurt for a creamy dressing.
Common Questions
Can I use rotisserie chicken instead?
Yes, rotisserie chicken works perfectly here. Just shred it while it is still warm. It adds a lovely roasted flavor to the Spicy Southwest Salad.
Is this salad very spicy?
The green chiles provide a mild heat. If you want it spicier, add extra chili powder. You can also add fresh jalapeños for a real kick.
I hope this simple salad brings some peace to your busy evening. It is fresh, filling, and so easy to love. Enjoy every bite of your healthy reset!
— Katie Wood
Quick Homemade Spicy Southwest Salad - Prepper Protein
Ingredients
- 12.5 oz canned chicken breast, drained and flaked
- 15 oz canned black beans, rinsed and drained
- 15 oz canned whole kernel corn, drained
- 4 oz canned diced green chiles
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup crispy tortilla strips
Instructions
- In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper to create the dressing.
- In a large mixing bowl, combine the drained canned chicken, black beans, corn, and green chiles.
- Add the chopped romaine lettuce and halved cherry tomatoes to the protein and vegetable mixture.
- Pour the prepared dressing over the salad and toss thoroughly to ensure even coating.
- Garnish with fresh cilantro and crispy tortilla strips immediately before serving to maintain texture.
