Southwest Salad with Creamy Chili-Lime Dressing

2.7 (51 reviews)

Southwest Salad with Creamy Chili-Lime Dressing



  • 1 pkg.  crispy vegan chicken strips
  • 1 head lettuce, chopped
  • 1 red or orange pepper, chopped
  • 1 avocado, chopped
  • 1 medium tomato, chopped
  • 1 bunch cilantro, chopped
  • 1 small red onion, chopped
  • 1 ear corn, husked and kernels removed (you can also used 1/2 cup cooked corn, but the raw corn gives a nice fresh crunch to the salad)
  • 1 snack-size bag original Fritos chips or corn tortilla chips
  • 1 15–oz. can black beans, drained and rinsed
  • 1/2 cup vegan mayonnaise (try Vegenaise)
  • 1/4 cup Sriracha sauce
  • Juice of 1 lime


  • Cook the vegan chicken strips according to the package directions
  • Place the lettuce, red pepper, avocado, tomato, cilantro, onion, corn kernels, Fritos, and black beans in large bowl or on a large platter.
  • Combine the vegan mayonnaise, Sriracha sauce, and lime juice in a small bowl and mix well. Pour over the salad, toss well, and enjoy!

Makes 3 to 4 servings

Rated 2.7/5 based on 51 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind