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Chopped vegetable salad with vegan chicken and spicy dressing in a bowl.

Southwestern Chopped Salad with Creamy Tex-Mex Dressing (vegan)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

Grains & Vegan Chicken

  • 1 - 1 ⅓ cups orzo, rice or couscous, cooked
  • 8-12 pieces Gardein Chipotle-Lime Fingers

Grilled Corn

  • 1 ½ cups corn, fresh or frozen
  • 1 clove garlic, medium sized (minced)
  • salt and pepper (to taste)
  • ½ teaspoon red pepper flakes
  • ½ lime, juiced

Salad Ingredients

  • 1 ⅓ cups black beans, drained and rinsed
  • 1 - 1 ⅓ cups tomatoes, chopped
  • 1 ⅓ cucumbers, chopped or sliced
  • 1 large carrot, julienne or chopped
  • 1 cup onions, chopped
  • 1-2 avocados, chunks
  • 1 ⅓ red, green OR yellow pepper, chopped
  • 2-4 handfuls Spring mix greens, chopped
  • cilantro, chopped
  • 1 lime, cut into wedges
  • tortilla chips, crumbled

Vegan Tex-Mex Dressing

  • ½ cup mayonnaise (vegan)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin powder
  • 1-2 teaspoons chili powder
  • ¼ teaspoon cayenne (optional)
  • 2-3 teaspoons apple cider vinegar
  • 2 teaspoons lime juice
  • ¼ - ⅓ cup salsa, medium
  • ¼ - ½ teaspoon maple syrup (optional)

Instructions

Salad Bowl

  • Orzo/Grain - optional but delicious for a heartier salad. I use orzo or rice. Prepare as per package directions. Remove from heat and allow to cool.
  • Plant Based Chicken Tenders - Prepare the Gardein Chipotle-Lime Fingers as per package directions in the oven or air fryer.

Flash Fry Corn

  • Heat a cast iron or non-stick skillet over high heat. Add the frozen (or fresh) corn and toss it around for a minute or two in the hot pan.
  • Add the minced garlic, a bunch of freshly ground black pepper, hot pepper flakes, salt, and the juice from half a lime.
  • Cook for another 2-3 minutes - reduce heat if necessary.
  • Remove from heat and set aside to cool.

Vegetables and Beans

  • Veggies - Wash, pat dry, peel, and chop vegetables as per directions.
  • Beans - Drain and rinse any beans you enjoy. Black beans are delicious in this salad but pinto beans or any small firm bean would also be a good choice.

Vegan Tex-Mex Salad Dressing

  • Place all ingredients into a bowl and stir to combine. Taste and adjust seasonings to your preference.
  • PRO TIP: Keep in mind the heat index on your salsa which may impact how much additional spice you add to the dressing. Start with the lower quantity of spices, then adjust accordingly.
  • If the dressing is too sour for your taste, add ¼ - ½ tsp maple syrup. For a tangier dressing, add more apple cider vinegar. Spicier, add more chili powder or cayenne pepper. Creamier, add more Vegenaise. Chunkier, add more salsa.
  • Store the dressing in an airtight container in the fridge for up to a week.

To Serve

  • Place chopped greens in a large bowl.
  • Pile on the grains (if using), vegetables, beans, and avocado on top.
  • Top with vegan chicken (whole or chopped), crumbled tortilla chips, cilantro, lime wedges and a liberal drizzle of salad dressing. Enjoy!

Notes

GRAIN/PASTA - To make a heartier meal, add your favorite grain. 
BEANS - Black beans can be swapped out for any favourite bean.
GREENS - Choose a variety of greens like romaine, spinach, leafy greens, kale, Spring mix. Chop well!
LEFTOVERS/STORAGE - Best when served fresh, but if you store the salad and dressing in separate containers, it will keep well in the fridge for several days.
TEX-MEX SALAD DRESSING (vegan)
If the dressing is too sour for your taste, add ¼ - ½ tsp maple syrup. For a tangier dressing, add more apple cider vinegar. Spicier, add more chili powder or a pinch of cayenne pepper. Creamier, add more mayonnaise. Chunkier, add more salsa.
Swap vegan sour cream for the Vegenaise.
Store leftover dressing in the fridge in an airtight container for up to one week.