Southwest Salad with Lime Vinaigrette Recipe

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Joyce Published: December 7, 2020 Modified: May 31, 2021

How To Make Southwest Salad with Lime Vinaigrette

With the refreshing combination of Tex-Mex flavors, this colorful Southwest salad with lime vinaigrette will easily be on your list of favorite side dishes!

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • 3chicken breasts,boneless, skinless
  • 2tbspolive oil
  • 3tbspMcCormick® Grill Mates® Applewood Rub
  • 1corn,on the cob
  • ½cupblack beans,drained and rinsed
  • 1avocado,sliced
  • 1cupcheddar cheese,grated
  • 1cupquinoa,cooked
  • 1headromaine lettuce
  • 1cupcherry tomatoes,halved
  • 4green onions,sliced

For Dressing:

  • ¼cupolive oil
  • 3tbsplime juice,fresh, about 1 lime
  • 1tbspvinegar,apple cider
  • tspsugar
  • ¼cupcilantro,chopped
  • 1tbspMcCormick® Grill Mates® Mesquite Marinade


  1. Prepare the dressing by whisking all the ingredients in a small bowl until combined. Set aside.

  2. Preheat grill to medium-high heat. Pound the chicken breasts to even thickness. Drizzle with olive oil.

  3. Brush corn with olive oil & season with salt.

  4. Place the chicken and corn on the grill. Grill for 3 to 4 minutes per side, or until the temperature reaches 165 degrees F.

  5. Allow the chicken to rest for 5 minutes before slicing. Using a knife, remove kernels from the corn.

  6. Combine all salad ingredients in a large salad bowl. Toss with dressing and serve.


  • Calories: 928.04kcal
  • Fat: 54.72g
  • Saturated Fat: 14.28g
  • Trans Fat: 0.53g
  • Monounsaturated Fat: 28.33g
  • Polyunsaturated Fat: 8.05g
  • Carbohydrates: 62.42g
  • Fiber: 14.89g
  • Sugar: 7.67g
  • Protein: 50.87g
  • Cholesterol: 117.18mg
  • Sodium: 323.71mg
  • Calcium: 363.00mg
  • Potassium: 1774.32mg
  • Iron: 6.59mg
  • Vitamin A: 836.16µg
  • Vitamin C: 25.57mg
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