Southwestern Taco Salad

< 1 minute read

Growing up, I loved going to Chili’s and ordering their chips & salsa, southwestern salad, and the chocolate lava cake. It was a little tradition for me-time on good days.

Recently I started craving that salad. Usually they serve it with chicken and each time I order it without chicken, they always serve it with… you guessed it- chicken. After being tired of sending it back multiple times, I stopped going to Chili’s.

Since I was craving it and not in the mood to deal with chicken in my dish again, I thought why not just make my own?

I’m glad I did! With the grilled tofu and tortilla strips, my mouth and tummy was very happy for such a crunchy and satisfying dish. My me-time was complete once again.

This goes really well with cilantro lime dressing and grilled tofu.

Southwestern Taco Salad

This crunchy and satisfying salad will cool you down on a hot summer day. The beans and vegetables mixed in provide extra protein and macronutrients to sustain you throughout the next few hours.

  • Prep Time20 min
  • Yield4 Bowls


  • 1 romaine lettuce, chopped
  • 1/2 bunch of cilantro, destemmed and chopped
  • 1 container of grape tomatoes, quartered
  • 1 can of black beans
  • 1 can of corn
  • avocado, diced
  • tortilla strips



Mix all ingredients except cilantro, avocado, and tortilla strips in a large bowl.


Top with tortilla strips, cilantro, and avocado.


Serve with cilantro lime dressing or your favorite southwestern dressing.

Did you make this recipe?

I’ll love to see it! Tag @katiemurch with your social media post.



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