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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Southwestern Salad Bar

We had fun putting together our own salads - this lineup has something for everyone.

Cooking Light JUNE 2004

  • Yield: 8 servings


  • 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
  • 12 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


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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 29%
  • Fat: 12.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 4.2g
  • Protein: 32g
  • Carbohydrate: 45.9g
  • Fiber: 11.3g
  • Cholesterol: 55mg
  • Iron: 3.7mg
  • Sodium: 822mg
  • Calcium: 179mg

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Southwestern Salad Bar recipe