Southwest Chicken Salad.

You know a salad without vegetables is a salad approved by me.

The only veggies floating around in this bowl are the chunks in salsa, which I will inevitably avoid anyway.

Sure, there is some corn, but we all know corn isn’t a real vegetable.

If it was, I wouldn’t be eating it. Don’t burst my bubble.

I seasoned the chicken with salt, pepper, and a touch of cumin before grilling to give it more of a Mexican flavor.

Ideally, I would love to eat Mexican every night. I wish I could swim and shower in margaritas.

But my entree of choice would be greasy, cheesy enchiladas and endless bowls of chips and salsa.

I don’t think I need to explain why that shouldn’t happen every day. So instead, I throw a few measly pieces of lettuce (almost brown, since it has been hiding in the depths of my crisper drawer for 3 weeks) on a plate and top it with beans, cheese, and crispy tortillas.


I used a corn tortilla for the crispy tortilla strips – I think corn works better than flour or whole wheat. They are a bit more dense and toast perfectly.


Southwest Chicken Salad

3 cups leafy romaine

4-5 ounces grilled chicken

1/4 cup black beans

1/4 cup sweet corn

1 ounce shredded, low-fat cheese

2 slices avocado, chopped

2 tablespoons salsa

1/2 corn tortilla

sea salt & pepper

Preheat oven to 400.

Slice tortilla into thin strips and spritz with olive oil. Top with sea salt and bake for 4-5 minutes, or until golden brown and crispy.

Combine all salad ingredients together, topping with grilled chicken. Add tortilla strips on top.



This salad is a delicious mish-mash of flavors and textures.

And yes, I love it that much more since it is mostly veggie-free.

I’l never learn.