Southwestern Salad Bar Recipe

Name: Southwestern Salad Bar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fajita seasoning; 2 cups fresh corn kernels (about 4 ears); 5 teaspoons fresh lime juice, divided; 2 teaspoons minced fresh cilantro; 2/3 cup chopped red onion; 2 garlic cloves, minced; 2 (15-ounce) cans black beans, rinsed and drained; 1 (7-ounce) bottle roasted red bell peppers, drained and chopped; 1/2 cup diced peeled avocado; 3/4 cup light ranch dressing; 1 1/2 teaspoons minced canned chipotle chiles in adobo sauce; ½ cups packaged chopped romaine lettuce; 3 cups chopped skinless, boneless rotisserie chicken; 1 1/2 cups (6 ounces) preshredded reduced-fat Mexican blend or cheddar cheese; 1 1/2 cups unsalted baked tortilla chips, crumbled (about 2 1/2 ounces); 1 cup bottled sliced peeled mango, chopped; 1 cup sliced green onions; 1/2 cup thinly sliced radishes

Servings: persons

1 tablespoon fajita seasoning
2 cups fresh corn kernels (about 4 ears)
5 teaspoons fresh lime juice, divided
2 teaspoons minced fresh cilantro
2/3 cup chopped red onion
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1/2 cup diced peeled avocado
3/4 cup light ranch dressing
1 1/2 teaspoons minced canned chipotle chiles in adobo sauce
½ cups packaged chopped romaine lettuce
3 cups chopped skinless, boneless rotisserie chicken
1 1/2 cups (6 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
1 1/2 cups unsalted baked tortilla chips, crumbled (about 2 1/2 ounces)
1 cup bottled sliced peeled mango, chopped
1 cup sliced green onions
1/2 cup thinly sliced radishes

1
Cook the seasoning in a large saucepan over medium heat 2 minutes or until toasted, stirring frequently. Combine fajita seasoning, corn, 1 tablespoon juice, and cilantro in a medium serving bowl.
2
Combine onion, garlic, beans, and bell pepper in a medium serving bowl. Combine avocado and 2 teaspoons juice in a small serving bowl, tossing gently to coat. Combine dressing and chipotle in a small serving bowl.
3
Place lettuce in a large serving bowl. Place chicken in a medium serving bowl. Place cheese, chips, mango, green onions, and radishes in individual serving bowls. Arrange the bowls, buffet-style, beginning with lettuce and ending with dressing. For each serving: 1 1/2 cups lettuce, 3/4 cup bean mixture, 1/4 cup corn mixture, about 1/3 cup chicken, 3 tablespoons chips, 3 tablespoons cheese, 2 tablespoons mango, 2 tablespoons onions, 1 tablespoon radishes, 1 tablespoon avocado, and 1 1/2 tablespoons dressing.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon fajita seasoning, 2 cups fresh corn kernels (about 4 ears), 5 teaspoons fresh lime juice, divided, 2 teaspoons minced fresh cilantro, and more.

Yes, Southwestern Salad Bar falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwestern Salad Bar

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