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Southwest Salad with Grilled Chicken

The deliciously healthy salad is also beautifully rainbow colored for a St. Patrick's Day dinner!
Prep Time15 mins
Assemble Time10 mins
Total Time25 mins
Course: Main Course, Salad
Cuisine: American
Keyword: Chicken, Healthy holiday, Rainbow Salad, St. Patrick's Day
Servings: 4 Large Salads
Author: Brianna Adams


  • White Oval Serving Tray
  • Sharp knife
  • Cutting board
  • Mini Shamrock Cookie Cutter for optional tortilla quesadillas


Rainbow Southwest Salad

  • 4 cups Shredded lettuce - Romaine
  • 2 cups Grilled chicken breast - shredded or diced
  • 1 cup RED: Diced red pepper or tomato
  • 1 cup ORANGE: Shredded carrot or orange pepper
  • 1 cup YELLOW: Golden tomatoes or corn
  • 1 GREEN: Sliced avocado
  • 1 cup PURPLE: Shredded purple cabbage
  • 1/2 cup Black olives or black beans for "pot"
  • 2 Sliced Hard boiled eggs for "gold coins" optional for Southwest Cobb Salad
  • 3 Slices Cooked and crumbled bacon optional for Southwest Cobb Salad
  • 1 bunch Cilantro
  • Creamy Avocado Salad Dressing

Shamrock Quesadillas

  • 3 Green spinach tortillas cut in shamrocks
  • 3 slices Monterey Jack cheese or white cheddar
  • Butter for grilling


  • Prep ahead. Every time you grill, add a few extra chicken breasts for shredding. Keep your shredded chicken in the freezer to have on hand.
  • Select your veggies of choice from each color and wash them.
  • Dice, chop, or slice each vegetable and begin arranging the rainbow rows on your oval tray.
  • Fill in the arch with lettuce at the bottom.
  • After creating your rainbow, add your black "Pot" with olives or black beans at the very bottom.
  • Then slice your hard boiled eggs and fill your pot up with gold coins at the end of the rainbow for a Southwest Cobb Salad.
  • Serve by plating each salad. Start with a nice bed of lettuce and top with each of the items of the Southwest Salad rainbow.
  • For a Southwest Cobb Salad add the hard boiled eggs, and sprinkle with crumbled bacon.
  • Garnish with cilantro and serve with creamy avocado salad dressing.
  • May the luck of the Southwest be with you this healthy St. Patrick's Day!

Mini Shamrock Quesadillas

  • Using a mini shamrock cookie cutter, cut 16 shamrocks from green spinach tortillas.
  • Now cut shamrocks from slices of Monterey Jack cheese or white cheddar.
  • Assemble little quesadillas and grill on buttered pan.
  • It's easier to cut first, then grill. Serve up with a little sour cream and salsa or top your Southwest Salad.