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Cowgirl Salad

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Cowgirl Salad is a vibrant, hearty Santa Fe–style salad loaded with fresh vegetables, black beans, corn, and your choice of Cajun-spiced chicken or tofu, all brought together with a bold and creamy peanut-lime dressing. It’s a complete meal in a bowl—nutritious, satisfying, and full of color and flavor.

Ingredients

  • For the dressing:
  • 1/4 cup extra-virgin olive oil or avocado oil
  • 1/4 cup roasted peanuts
  • 2 tbsp natural smooth peanut butter
  • Zest of 1 lime
  • 2 tbsp fresh lime juice
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp honey or maple syrup
  • 2 garlic cloves
  • 1/4 tsp salt
  • For the chicken or tofu:
  • 2 boneless skinless chicken breasts or 1 block extra-firm tofu
  • 1 tbsp avocado oil or olive oil
  • 1 tbsp Cajun spice mix
  • 1/4 tsp salt
  • For the salad:
  • 2 heads romaine lettuce, torn into bite-size pieces
  • 1 cup black beans, drained and rinsed
  • 1 cup cooked corn, cooled
  • 1 red, yellow, or orange bell pepper, diced
  • 1/3 cup Medjool dates, pitted and chopped
  • 1/3 cup crumbled feta or vegan feta (optional)
  • 1/4 cup red onion, finely diced
  • 1–2 avocados, sliced or diced
  • Handful of tortilla chips (optional, for serving)
  • Lime wedges (for serving)

Instructions

  1. Make the dressing: In a blender, combine olive oil, peanuts, peanut butter, lime zest and juice, soy sauce, honey or maple syrup, garlic, and salt. Blend until smooth and creamy. Set aside.
  2. Prepare the protein: For chicken: drizzle with oil, rub in Cajun seasoning and salt, and grill or pan-fry until cooked through (internal temp 165°F). Let rest, then slice. For tofu: cut into 1/2-inch cubes, pat dry, toss with oil, Cajun spice, and salt. Pan-fry until golden on all sides.
  3. Assemble the salad: In a large bowl or platter, layer the romaine lettuce. Top with black beans, corn, bell peppers, dates, feta (if using), and red onion.
  4. Just before serving, add sliced avocado and the cooked chicken or tofu. Drizzle generously with the dressing.
  5. Top with crushed tortilla chips if desired and serve with lime wedges. Toss gently and serve immediately.

Notes

Use maple syrup and tofu for a vegan version.Use tamari and gluten-free chips to make it gluten-free.Store salad components separately for up to 3 days.Substitute chopped dried dates or raisins if Medjool dates are unavailable.Blend in extra lime or hot sauce to the dressing for more tang or heat.

Nutrition

Find it online: https://cookibly.com/cowgirl-salad/