Name: Cowgirl Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3/4 cup extra virgin olive oil or avocado oil; 1/4 cup roasted peanuts; 3 tablespoons natural smooth peanut butter; 1 teaspoon lime zest; 3 tablespoons lime juice (from 1-2 limes); 1 1/2 tablespoons soy sauce; 2 teaspoons honey or maple syrup; 2 cloves garlic; 1/2 teaspoon salt (or to taste); 1 350 g package extra firm tofu OR 2 boneless skinless chicken breasts; avocado oil or olive oil for cooking; 1 tablespoon Cajun spice mix; 1/2 teaspoon salt; 2 heads (10 cups) torn romaine lettuce (bite size pieces); 1 540 ml can black beans (drained and rinsed); 1 cup corn (cooked and cooled); 2 red, yellow or orange bell peppers, diced; 1/2 cup chopped pitted Medjool dates; 1/3 cup crumbled feta or vegan feta (optional); 1/4 cup finely diced red onion; 2 avocados, sliced or diced; Tortilla chips for serving (optional); 1 lime, cut in wedges for serving

Jump to Recipe

If you love vibrant flavors and hearty textures all mingling in one bowl, you are going to adore this Cowgirl Salad. This Santa-Fe inspired salad bursts with color, crunch, and a delightful mix of savory and sweet elements that make it an absolute showstopper. Whether you’re feeding a hungry crowd or just treating yourself, the Cowgirl Salad brings a perfect balance of bean goodness, creamy avocado, smoky Cajun-seasoned protein, and a luscious peanut dressing that ties everything together in the most delicious way.

Ingredients You’ll Need

Every ingredient in this recipe is simple, yet plays a vital role in creating the layers of flavor and texture that make the Cowgirl Salad truly unforgettable. From crisp romaine to the rich peanut dressing, each piece has a purpose in delivering that authentic Santa-Fe taste and satisfying crunch.

Extra virgin olive oil or avocado oil: Adds a smooth, fruity base that enhances the dressing and cooks the protein beautifully.
Roasted peanuts: Bring crunch and a toasty depth to the salad dressing.
Natural smooth peanut butter: Creates a creamy, nutty foundation for the dressing’s bold flavors.
Lime zest and lime juice: Add bright, refreshing citrus notes that lift the entire dish.
Soy sauce: Imparts a subtle umami, balancing the sweetness and acidity of the dressing.
Honey or maple syrup: Offers a touch of natural sweetness to round out the dressing.
Garlic cloves: Provide a punch of savory flavor that cuts through the creaminess.
Salt: Enhances all the flavors and brings harmony to the dressing and salad.
Extra firm tofu or chicken breasts: Your choice of protein, seasoned with Cajun spices to add smoky, spicy warmth.
Cajun spice mix: Packs a punch of Southwestern heat and flavor to the protein.
Romaine lettuce: Crisp and fresh, this forms the crunchy leafy base for the salad.
Black beans: Filled with fiber and protein, these bring heartiness and an earthy tone.
Corn: Sweetness and brightness come from cooked corn kernels.
Bell peppers (red, yellow, or orange): Add pops of color and a fresh, juicy crunch.
Medjool dates: Provide unexpected bursts of natural sweetness to balance the savory elements.
Feta or vegan feta (optional): Creamy and tangy, this adds richness and depth.
Red onion: Offers sharpness and a bit of bite to contrast the mellow flavors.
Avocados: Silky, buttery slices that soften the salad with luscious creaminess.
Tortilla chips (optional): For an added crunchy finish and perfect scoop.
Lime wedges: Serve on the side for an extra zesty squeeze.

How to Make Cowgirl Salad

Step 1: Make the Salad Dressing

Combine all your dressing ingredients — extra virgin olive oil, roasted peanuts, smooth peanut butter, lime zest and juice, soy sauce, honey or maple syrup, garlic cloves, and salt — in a blender. Blend until perfectly smooth and creamy. Set this deliciously nutty, tangy dressing aside to let the flavors meld while you prepare the rest of the salad.

Step 2: Prepare the Chicken or Tofu

If you’re going for chicken, preheat your grill or frying pan over medium heat. Drizzle a teaspoon of oil over each chicken breast, rub it in well, then coat with the Cajun spice mix and a pinch of salt. Cook the chicken thoroughly until it reaches the perfect juicy 165°F, then set it aside to rest — this keeps it tender. For tofu lovers, cube the extra-firm tofu and pat it dry before coating with oil, Cajun seasoning, and salt. Fry in a hot pan with a little oil until golden on all sides, about 2-3 minutes per side. This will give you that irresistible crispy edge and smoky flavor.

Step 3: Assemble the Salad

Start by placing the torn romaine lettuce on a large platter or in a big bowl — this fresh, crunchy base is what holds all your salad magic together. Layer on rinsed black beans, sweet corn, diced bell peppers, chopped Medjool dates, crumbled feta (if using), and finely diced red onion. Finally, arrange the avocado slices on top, then add the grilled chicken or tofu. Serve with lime wedges for squeezing over, tortilla chips on the side, and your smooth peanut dressing either drizzled over or served separately for tossing.

How to Serve Cowgirl Salad

Garnishes

To elevate your Cowgirl Salad even further, try sprinkling fresh cilantro or chopped green onions on top for an herby burst. A few extra roasted peanuts scattered across the salad add crunch and visual appeal. Don’t forget the lime wedges—they bring zest and brightness that cut through the creamy avocado and rich dressing perfectly.

Side Dishes

This salad shines as the star, but if you want to complement it, think simple Mexican-inspired sides like warm corn tortillas, cilantro-lime rice, or even a bowl of black bean soup. These keep the meal cohesive without overpowering the bold flavors of the Cowgirl Salad.

Creative Ways to Present

For a fun twist, serve the Cowgirl Salad in individual mason jars or clear glasses layered with all the ingredients against the glass so the colors pop beautifully. Alternatively, stuff the salad into large crispy tortilla shells or serve it alongside grilled corn on the cob for a festive presentation that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Cowgirl Salad keeps nicely in the refrigerator for up to 2 days. To avoid soggy greens, store the dressing separately and add it just before serving. Keep avocado slices in an airtight container with a bit of lime juice to prevent browning.

Freezing

Freezing is not recommended for the Cowgirl Salad due to the fresh vegetables and avocado, which can lose texture and taste when thawed. However, you can freeze leftover grilled chicken or tofu separately for easy meal prep.

Reheating

If you have leftover chicken or tofu, gently reheat it in a pan over medium heat rather than the microwave to maintain its texture and flavor. The salad itself is best served fresh and cold to keep all the exciting contrasts and crunch.

FAQs

Can I make the Cowgirl Salad vegan?

Absolutely! Swap the chicken for tofu and replace feta cheese with a vegan alternative or simply omit it. Use maple syrup instead of honey in the dressing, and you’ve got a fully vegan and just as delicious Cowgirl Salad.

Is this salad gluten-free?

Yes, the Cowgirl Salad is naturally gluten-free as long as you use certified gluten-free soy sauce and tortilla chips. It’s a fantastic option for gluten-free diners who want a filling and flavorful meal.

What if I don’t have Cajun spice mix?

No worries! You can create your own blend with smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and thyme. This will give your chicken or tofu that tasty Cajun kick without needing the pre-made spice.

Can I prepare any parts of this salad in advance?

You can prepare the dressing and cook the chicken or tofu ahead of time. Store them separately in the fridge. Keep vegetables chopped and lettuce torn, but assemble everything just before serving to maintain freshness.

What’s the best way to serve this salad for a party?

For a crowd, serve the salad components buffet style with bowls of dressing on the side. Guests can build their own plates, adding as much chicken, avocado, and crunch as they like. This keeps everything fresh and allows everyone to customize their Cowgirl Salad experience.

Final Thoughts

There is just something so joyful about the Cowgirl Salad — it’s colorful, comforting, and packed with flavors that satisfy every craving. Whether you’re making it for a weeknight dinner or a festive gathering, this salad is guaranteed to become one of your favorites. So grab those fresh ingredients and give this recipe a whirl; your taste buds will thank you!

Cowgirl Salad Recipe

★★★★★

4.7 from 18 reviews

Author: anna
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This vibrant Cowgirl Salad is a colorful and flavorful Santa-Fe style dish packed with fiber and protein. Featuring romaine lettuce, black beans, corn, peppers, and a zesty peanut lime dressing, it’s topped with either Cajun-spiced grilled chicken or crispy tofu for a satisfying meal. Perfect for impressing guests or a wholesome family dinner, it offers easy modifications for vegan, gluten-free, and other dietary preferences.

Instructions

Make the Salad Dressing: Combine extra virgin olive oil or avocado oil, roasted peanuts, natural smooth peanut butter, lime zest, lime juice, soy sauce, honey or maple syrup, garlic, and salt in a blender. Blend until smooth and set aside.
Prepare the Chicken or Tofu: For chicken, preheat grill or pan on medium heat. Drizzle each chicken breast with 1 teaspoon oil, rub in, sprinkle with Cajun spice mix and salt. Grill until internal temperature reaches 165°F (74°C), then rest covered with foil. For tofu, cut into 1/2 inch cubes and pat dry. Toss with 1-2 teaspoons oil, Cajun spice mix, and salt. Heat 1 tablespoon oil in pan over medium heat, fry tofu until golden brown on all sides, about 2-3 minutes per side. Remove and set aside.
Assemble the Salad: Place torn romaine lettuce in a large bowl or platter. Add black beans, corn, diced bell peppers, chopped dates, feta (if using), and red onion. Just before serving, add sliced or diced avocado on top. Place grilled chicken or cooked tofu over the salad. Garnish with lime wedges. Serve with tortilla chips and salad dressing on the side. Alternatively, toss salad with dressing before adding avocado, protein, and lime.

Notes

To make this salad vegan, use tofu instead of chicken, replace feta with vegan feta or omit it, and substitute honey with maple syrup.
For a gluten-free version, ensure all ingredients such as soy sauce are certified gluten-free.
Double the chicken or tofu quantities when serving a larger or hungrier group.
Serve dressing on the side to keep the salad fresh if preparing in advance.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling, Pan-frying, Blending
Cuisine: Mexican