McDonald's Southwest Salad Recipe
Crisp lettuce, grilled chicken, black beans, and corn—it’s no wonder this salad has such a huge following!The key to getting that McDonald’s taste is the dressing, so a good Southwest-style ranch is a must.Charring the corn slightly in a dry pan brings out its natural sweetness and gives a smoky touch.For the best texture, I use a mix of romaine and spring greens to keep everything light and crisp.A squeeze of fresh lime at the end makes everything pop and ties all the ingredients together beautifully.
Ingredients
- 2 Chicken Breasts
- 1 tsp Olive Oil
- 1 tbsp Lime Juice
- 1 tsp Chili Powder
- 4 cups Romaine Lettuce
- 1 cup Cherry Tomatoes halved
- 1 cup Black Beans canned, drained
- 1 cup Corn canned, drained
- 1 cup Cheddar Cheese shredded
- 1/2 cup Red Onion sliced
- 1/4 cup Cilantro chopped
- 1/2 cup Southwest Chipotle Salad Dressing
- Salt and Pepper to taste
Instructions
- Marinate the chicken breasts in olive oil, lime juice, chili powder, salt, and pepper for 30 minutes.
- This helps infuse the chicken with that delicious southwest flavor.
- Grill or pan-sear the marinated chicken until it's fully cooked and has a nice, golden sear.
- Once done, let it rest for a few minutes before slicing it into thin strips.
- Prepare the vegetables by chopping the lettuce, halving the cherry tomatoes, and thinly slicing the red onion.
- Drain and rinse the black beans and corn to keep them fresh and ready to use.
- Combine the lettuce, black beans, corn, tomatoes, and red onion in a large salad bowl.
- Toss well to mix all the ingredients thoroughly.
- Add chicken strips and sprinkle shredded cheddar cheese and chopped cilantro on the top.
- Before serving, drizzle the southwest chipotle salad dressing over your salad.
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