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This Southwestern Cilantro Lime Salad has a Tex Mex flair and tastes amazing. The creamy cilantro lime dressing is the star of the show. Enjoy as a main dish salad or a side salad.
This cilantro lime salad is my favorite thing on the menu at the Nordstrom’s Cafe. I think I order it 95% of the time. Sometimes I get wild and crazy and order their tomato basil soup. I love this salad recipe so much I decided I needed to learn to make it at home, especially when the cafe closed down during Covid!
The cilantro lime dressing on this salad is definitely the star of the show. I love it so much I use it on the salad but I also like to coat my chicken in it for even more amazing flavor.
Salad Ingredients
- Romaine lettuce
- Tomato. I dice up a tomato but you could also use cherry tomatoes.
- Roasted red pepper. I purchase it in a jar.
- Corn Kernels. I used canned but can also use fresh or frozen. Add in any leftover veggies you have on hand.
- Pumpkin seeds or pepitas. Feel free to add in your favorite nut.
- Monterey jack cheese or cotija cheese.
- Chicken. I use boneless, skinless chicken breast but could also use any leftover or rotisserie chicken. This salad would also be delicious topped with leftover steak.
- Additional Add ins: avocado, black beans, onions, red onion, tortilla strips, jalapeno, cucumbers, tortilla strips.
How to Make Cilantro Lime Salad
- Make Cilantro Lime Dressing (see directions below)
- In a large bowl combine chopped romaine lettuce, tomato, corn, red peppers, cheese and pumpkin seeds.
- Add a few tablespoons of dressing to the cooked, chopped chicken, stir to coat chicken with dressing.
- Pour dressing over salad and toss to coat.
- Top with chicken.
Cilantro Lime Salad Dressing Ingredients
The dressing for this salad is a combination of:
- Rice vinegar. You can substitute apple cider vinegar.
- Lime juice. Fresh squeezed is preferred.
- Garlic
- Chipotle chilies in adobo sauce. These can be found on the Latin aisle in a can.
- Honey
- Olive oil. Can also use vegetable or canola.
- Fresh Cilantro
How to Make Lime Cilantro Salad Dressing
- Rough chop cilantro with a knife.
- Puree chilies in food processor
- Add all dressing ingredients except oil and cilantro to blender or food processor and blend
- Slowly add oil into processor to form emulsion
- Add in cilantro and pulse to combine. Keep dressing in the fridge until ready to use.
Frequently Asked Questions
How long will the cilantro lime salad dressing last?
Stored in the refrigerator it will last 5-6 days in an airtight container.
What do you serve with the salad?
When you add chicken to the cilantro lime salad it is pretty much a complete meal. I often will just add some good, crusty French Bread or No Knead Bread. It is also delicious with these easy breadsticks.
Can I make this salad ahead of time?
You can prepare the cilantro lime salad dressing ahead of time and chop up all the ingredients a day before but don’t assemble or dress the salad until before ready to serve. Prepped ingredients should be stored in air tight containers in the refrigerator.
Be sure and follow me over on You Tube for weekly cooking demos.
Try these other delicious salads:
Cilantro Lime Chicken Chop Salad
Ingredients
Dressing (makes slightly more than 1 cup)
- 1/3 cup seasoned rice vinegar
- 1/4 cup lime juice
- 1 tsp garlic
- 2 tsps chipotle chilies in adobo sauce chopped small
- 2 tsps honey
- 1/2 tsp salt
- 3/4 cup canola oil
- 1 cup cilantro
Salad
- 6 cups romaine lettuce chopped
- 1 tomato chopped
- 1/2 cup roasted red pepper chopped
- 1/2 cup corn
- 1/4 cup pumpkin seeds toasted
- 1 cup monterey jack cheese shredded (I accidently left it out!)
- 2 cup Chicken cut up
Instructions
Dressing
- Chop cilantro
- Puree chilies in food processor
- Add all dressing ingredients except oil and cilantro to processor and blend
- Slowly add oil into processor to form emulsion
- Add in cilantro and pulse to combine
- Toss the dressing with chopped romaine lettuce, corn, chicken, tomatoes, cheese, roasted red pepper and toasted pumpkin seeds.
Tips & Notes:
Nutrition Facts:
Originally posted March 15, 2013
Krista @ joyfulhealthyeats says
Leigh Ann, these pictures pictures are making my mouth water right now. It looks delicious, and sounds super light and refreshing. It is definitely the next salad on my list. Pinning now!
Thanks so much for sharing!
Leigh Anne says
Thank you so much Krista – it really is a delicious salad. It tastes as good as it looks!!
Mackenzie says
I have been craving salads like crazy the past few weeks; this sounds (and looks) amazing! I can’t wait to try it! Leigh Anne, thanks for sharing, I’ll be sure to let you know how it turns out! 🙂
Mackenzie
Leigh Anne says
Mackenzie, This is a good one and you will keep craving it – believe me! Look forward to hearing how you like it.
Tieghan says
I love how light and fresh this is! Perfect weeknight meal!
Leigh Anne says
Tieghan – we enjoyed it for dinner a couple of times this week. So good.
Bonnie @ the pin junkie says
This looks so good! I’m pinning this and hopefully making sometime soon! I would love it if you shared this at my party http://www.thepinjunkie.com/2013/03/friday-link-party-8.html
Leigh Anne says
Thanks Bonnie – fun party!
Marm says
Just wondering if you can buy roasted red peppers and pumpkin seeds or if you roast them yourself. Also what exactly is seasoned rice vinegar. What flavor and/or brand did you use? This salad looks delicious and like a nice break from the ordinary.
Leigh Anne says
I bought the red peppers roasted in a jar from Trader Joes. I did toast the pumpkin seeds myself (I bought them in bulk at Winco) and then just toasted them in the microwave. The seasoned rice vinegar is usually found in the Asian section of the store and the brand was Mitsukan. Enjoy!