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We like salad as much as the next person (read into that what you will), but we do prefer salads that are hearty and full of flavoras opposed to a plain, ol’ plate of lettuce with dressing from the back of the fridge. This Southwestern salad doesn’t take long to assemble and is the perfect meal for days when you need a lunch that really tides you over til dinner or a dinner that isn’t too complicated after a long day. This protein-packed meal is so yummy and filling that you won’t even notice you’re eating salad (unless you already love salad, in which case this is a really great choice)!

Southwestern Salad

Serves 2


  • 5 cups romaine lettuce
  • 2 boneless, skinless chicken breasts
  • 1 avocado, pitted, sliced
  • 4 slices bacon, chopped
  • 1/3 cup Monterey jack cheese (low-fat optional)
  • 1/3 cup Cheddar cheese (low-fat optional)
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • seeded crackers, optional garnish
  • 3/4 cup cilantro,
  • 1/2 cup plain, Greek yogurt
  • 2-3 tablespoons olive oil
  • 1-2 large cloves garlic, chopped
  • 1 lime, juiced
  • salt and pepper, to taste


  1. In a medium pan over medium-high heat, cook bacon until dark and crispy. Remove from pan and drain fat.
  2. Heat olive oil and, once hot, grill chicken breasts. When cooked through, 5-8 minutes, flipping in the middle, remove from heat and set aside.
  3. In a food processor, combine cilantro, yogurt, garlic, lime juice, salt and pepper. Pulse together while drizzling in olive oil. Taste and adjust seasoning if needed.
  4. In a large bowl, toss lettuce, cheese, avocado, bacon and chicken with cilantro lime dressing. Mix well and serve with crackers if desired.

Recipe adapted from Damn Delicious