Vegetarian Southwest Chicken Salad
Indulge in the bold, zesty flavors of this Vegetarian Southwest Chicken Salad, a plant-based twist on a Tex-Mex classic! Perfect for weeknight dinners or hearty lunches, this vibrant salad combines crisp mixed greens, sweet corn, protein-packed black beans, and juicy cherry tomatoes, topped with seasoned plant-based chicken strips. Creamy avocado, shredded cheddar cheese, and a crunchy layer of tortilla strips add texture, while a smoky chipotle lime dressing brings all the flavors together. Ready in just 25 minutes, this satisfying and colorful dish is a delicious way to enjoy Southwest-inspired cuisine—completely meat-free!
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Recipe Information
Ingredients
- 8 ounces Plant-based chicken strips
- 1 tablespoon Olive oil
- 6 cups Mixed salad greens
- 1 cup Corn kernels (cooked or canned, drained)
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Red onion (thinly sliced)
- 1 medium Avocado (diced)
- 2 tablespoons Cilantro (chopped)
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Tortilla strips or crushed tortilla chips
- 0.25 cup Sour cream
- 0.25 cup Mayonnaise
- 1 tablespoon Lime juice
- 0.5 teaspoon Chipotle powder
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Heat a skillet over medium heat and add the olive oil. Cook the plant-based chicken strips for 5-7 minutes, stirring occasionally, until golden brown and heated through. Set aside to cool slightly.
In a large mixing bowl, combine the salad greens, corn kernels, black beans, cherry tomatoes, red onion, avocado, and cilantro.
To make the dressing, whisk together the sour cream, mayonnaise, lime juice, chipotle powder, garlic powder, salt, and pepper in a small bowl until smooth and creamy.
Add the cooked plant-based chicken strips to the salad mixture. Sprinkle the shredded cheddar cheese and tortilla strips or crushed tortilla chips on top.
Drizzle the chipotle dressing over the salad and toss gently to combine, or serve the dressing on the side.
Divide the salad between plates or bowls and serve immediately.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 22.8 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 839 mg | 65% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
