Southwest Salad
A composed salad built on greens with roasted vegetables, legumes, and a lime-cilantro dressing. Protein and toppings rotate to create multiple variations from one base formula.
Ingredients
Method
Preheat oven to 400°F. Chop romaine lettuce and set aside in a large salad bowl.
Cut bell pepper into strips and place on a sheet pan along with corn kernels. Drizzle with 1 tbsp olive oil, season with salt and black pepper, and toss.
Roast vegetables for 20–25 minutes, stirring halfway, until peppers are charred and corn is lightly caramelized.
Prepare chicken: season with salt, pepper, and cumin. Grill or roast for 12–15 minutes until cooked through. Slice and set aside.
In a small bowl, whisk together lime juice, olive oil, minced garlic, and cumin. Season with salt and black pepper to taste.
Toss roasted vegetables with lettuce in the salad bowl. Add drained black beans and top with sliced chicken.
Drizzle dressing over the salad and toss gently to combine.
Divide salad among plates and top with queso fresco, crushed tortilla chips, and fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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