Crispy Southwest Salad Recipes

SOUTHWESTERN CRISPY FISH TACO SALAD

Southwestern Crispy Fish Taco Salad image

Provided by Tregaye Fraser

Time 35m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3/4 cup olive oil
6 tablespoons lime juice
1 tablespoon fresh cilantro
1 tablespoon vegan or regular mayonnaise
1 teaspoon ground cumin
1/2 teaspoon honey
1 canned chipotle pepper in adobo
Kosher salt
One 19-ounce bag frozen fish sticks, such as Gorton's
One 15-ounce can black beans, rinsed and drained
1 cup diced jicama
1 cup corn kernels
1 cup cherry tomatoes, halved
1 small red onion, finely diced
1 head romaine lettuce, chopped
One 5-ounce container mixed spring greens
1 English cucumber, sliced
Shredded Mexican blend cheese, for topping
Sour cream, for topping
Sliced avocado, for topping
Tortilla strips or crumbled tortilla chips, for topping

Steps:

For the dressing: In a blender, add the olive oil, lime juice, cilantro, mayo, cumin, honey, chipotle pepper and 1 teaspoon salt and blend until smooth.
For the salad: Cook the fish sticks according to the package directions.
Meanwhile, in a large bowl, combine the black beans, jicama, corn, cherry tomatoes and red onion with half the dressing. Add the romaine, mixed greens and cucumber to the bowl and toss to coat.
Divide the salad among 4 bowls. Top with the fish sticks, cheese, sour cream, avocado and tortilla chips. Serve with the remaining dressing on the side.

COPYCAT SOUTHWEST CHICKEN SALAD

Copycat Southwest Chicken Salad image

My husband and I ordered and devoured this salad from Applebee's three separate times before we finally asked the waitress for the dressing ingredients. She kindly shared the recipe with us, and now I whip up this hearty main-dish salad with its tangy sauce often. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/3 cup chopped red onion
1/4 cup pickled jalapeno slices, chopped
1/4 cup coleslaw salad dressing
1 tablespoon juice from pickled jalapeno slices
1 tablespoon lime juice
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup frozen corn
3 cups chopped romaine
1/4 cup chopped sweet red pepper
1/4 cup chopped seeded tomatoes
1/4 cup canned black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup tri-color tortilla strips

Steps:

Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.

Nutrition Facts : Calories 557 calories, Fat 26g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 826mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein.

SOUTHWEST SALAD

Southwest Salad image

Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.

Provided by GreenEyedLS

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
2/3 cup sharp cheddar cheese, GRATED
2/3 cup corn
2/3 cup tortilla chips, crushed
1 cup ranch dressing, from bottle
1/4 cup salsa
1/4 teaspoon chili powder
1/4 teaspoon cumin

Steps:

Mix all salad ingredients together in large serving bowl.
Mix all dressing ingredients together in a cup or small bowl.
Toss with dressing or serve on the side.
If preparing ahead of time, wait to add chips so they stay crisp.

CRISPY SOUTHWEST SALAD

Crispy Southwest Salad image

This layered salad in a jar is a hearty meal with cubed ham, crumbled bacon, salad greens, corn, roasted peppers, shredded cheese, tomatoes and tortilla strips.

Provided by Farmland

Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

1 quart-size canning jar
6 slices Farmland® Thick Cut Bacon
1 package Farmland® Cubed Ham
½ cup red peppers, roasted, sliced
½ cup corn
8 cherry tomatoes, halved
1 ounce Monterey Jack cheese, shredded
2 cups mixed salad greens
¼ cup crispy tortilla strips
¼ cup salsa

Steps:

Cook bacon in skillet then crumble on paper towel.
Heat oven to 425 degrees F.
Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray.
Bake for 10 minutes, tossing half way through.
Layer roasted corn in the bottom of the mason jar.
Top corn layer with halved cherry tomatoes.
Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens.
Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips.
Pair with your favorite dressing or salsa.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 25 g, Cholesterol 42.6 mg, Fat 24.9 g, Fiber 4.1 g, Protein 34.4 g, SaturatedFat 10.4 g, Sodium 2069.4 mg, Sugar 3.8 g

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