Home Gluten-Free Southwest Chopped Salad | Valerie’s Kitchen

Southwest Chopped Salad | Valerie’s Kitchen

July 6, 2023

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This Southwestern Chopped Salad is packed with lots of flavor and a satisfying crunch in every bite. Crispy romaine, peppers, black beans, tomatoes, corn and jicama served with a drizzle of jalapeño ranch dressing and crushed tortilla chips.

If you like Southwestern flavors, you will also like my Southwestern Chicken Salad.

A top-down shot of a chopped salad in a wooden bowl next to a smaller bowl with a serving of the salad and cilantro sprigs.

After our move to Oregon, we quickly discovered the thriving food truck scene. Almost every town has its own collection of mobile restaurants serving an eclectic fusion of flavors from around the world. Even the little town we call home opened a new food cart pod last summer. There are so many options and everyone can grab what looks good and meet back at the table to dine together. so fun!

I was introduced to Southwest Chopped Salad at a food truck called The Chop Spot And I was hooked! I’m a sucker for chopped salad, especially one that has Southwestern flavors. And just like CPK’s BBQ Chicken Salad, I crave this salad so often, I had to make my own version at home.

A top-down shot of a bowl of Southwest Chopped Salad with crushed tortilla chips and a drizzle of jalapeno ranch dressing.

The best chopped salad in the Southwest

To make the best chopped salad, the lettuce and greens should be finely chopped so that you get a little bit of everything in each bite. The combination of fresh ingredients, a variety of flavors and the right sauce will result in the most satisfying chopped salad experience.

In this recipe, colorful vegetables including peppers, tomatoes and corn are combined with sweet and crunchy jicama, black beans, pepper jack cheese and creamy avocado. To complement the Southwestern flavors, this salad is drizzled with a creamy jalapeño ranch dressing and topped with crushed tortilla chips.

Ingredients and substitutes

Lettuce, tomatoes, black beans and other ingredients in bowls with text.

lettuce – The romaine heart is the most central part of a head of romaine lettuce. It is crispier and sweeter than the outer leaves, so it is perfect for a chopped salad. I really like the range of bags sold under the name An artisan novel.
black beans – A can of black beans, washed and drained well.
corn – Ease on frozen, thawed and well-drained corn. If you use canned corn, I recommend washing it well to remove the excess sodium. Fresh sweet corn should be blanched in hot water to soften it slightly before slicing it off the cob.
Tomatoes – I usually choose vine tomatoes or Roma tomatoes, both of which seem to be consistently ripe and deep red.
Gamba – I like to use orange pepper to contrast the red tomato and yellow corn.
Jicama – This ingredient adds so much crunch to salads! You may be able to find peeled and sliced jicama in the produce section. Alternatively, buy whole and peeled jicama and cut it yourself. Try sprinkling some jicama sticks Tagine For a healthy and tasty snack.
red onion – for color and taste! If you prefer a milder onion flavor, substitute thinly sliced green onions.
Coriander leaves – I love the flavor of fresh cilantro but it’s always optional!
cheese – either grated pepper jack cheese or regular Monterey jack cheese. Grated sharp cheddar would also be delicious.
Avocado – A large avocado.
salad dressing – Lighten up on store-bought salad dressing. Check the refrigerated salad dressing area of the produce section for a high-quality jalapeño ranch dressing, such as the Litehouse brand. It’s not spicy but it has a great taste. Prefer homemade? My homemade ranch dressing or basil butter dressing would be delicious on this salad.
decorate – Crushed tortilla chips or tortilla strips are great for adding even more crunch and flavor. We also like to shake on a little hot sauce, like chulola.

How to make Southwest Chopped Salad

Southwest chopped salad ingredients in neat rows in a wooden salad bowl. — Add the ingredients to a salad bowl.

A top-down shot of a chopped salad in a wooden bowl alongside a tomato and cilantro sprigs. — Add the ingredients to a salad bowl.

Finely chop the romaine and wash and twist it in Salad spinner. Then, add it to a large bowl with the rest of the ingredients, through the cheese.
Mix until a uniform mixture is obtained and decorate the salad with avocado. Serve with crushed tortilla chips or tortilla strips, jalapeño ranch dressing and hot sauce.

Make a meal out of it

For me this salad is hearty enough on its own. But, add a little protein and you’ve got a particularly satisfying meal.

chicken – Add sliced grilled chicken or chopped rotisserie chicken breast.
Taco meat – Add the salad with the ground beef mixture from the Easy Ground Beef taco or taco salad with catalina sauce. Or keep things light with my ground turkey mix Turkey Taco.
shrimp – Simply seasoned boiled shrimp would be a delicious addition to this salad.

Storage tips

Leftover Southwest Chopped Salad holds up pretty well. Just transfer it to an airtight container and refrigerate immediately. If you plan on having leftovers, save the avocado to use as a garnish on the individual dishes as it will brown if kept for more than a few hours. The other ingredients should keep well and be tasty for a day or two if stored properly.

A bowl of southwestern chopped salad topped with crushed tortilla chips and a drizzle of jalapeno ranch dressing.

More easy salad recipes you will love

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