A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from October 14, 2007
Southwest Salad or Southwestern Salad (Southwest Chicken Salad or Southwestern Chicken Salad)

In 2007, McDonald’s introduced a “Southwest Salad.” In 2003, Jack in the Box introduced a “Southwest Salad” and Chick-fil-A introduced a “Southwest Chargrilled Salad.” What is this salad that sometimes goes by the names of “Southwest Salad,” “Southwestern Salad,” “Southwest Chicken Salad” and “Southwestern Chicken Salad”?
A “Southwest Salad” usually contains chicken, but may not (hence the name difference). Cilantro, lime or lemon is often added to the chicken. Corn is usually an ingredient in a Southwest Salad, and black beans, tomatoes, peppers, onions and even jack cheese sometimes are included. McDonald’s and Chick-fil-A add tortilla strips; Jack in the Box adds onion rings. A 1972 recipe for “Southwest Salad” included kidney beans, celery, green peppers, onion, and spicy French dressing (no chicken). The Southwest Salad seems to have achieved popularity in the 1980s and 1990s.
Southwest salad
Bold and zest. Just like you.
Tangy warm cilantro-lime glazed chicken meets a lively blend of poblano peppers, roasted tomatoes, crispy chili-lime tortilla strips, savory black beans and lime-roasted corn. Shredded cheddar jack cheese and Newman’s Own All Natural Southwest Dressing complete the salad that’s deliciously, dramatically different. Just like you.
Jack In The Box—Our Food
Southwest Salad
Iceberg/Romaine Lettuce Blend
Spring Mix
Black Beans
Red Onion Rings
Roasted Corn
Grape Tomatoes
Shredded Pepper Jack Cheese
on the side:
Grilled or Crispy Chicken Strips
Creamy Southwest Dressing
Spicy Corn Sticks
Chick-fil-A® Southwest Chargrilled Salad
Slices of spicy grilled chicken breast on a fresh blend of Romaine and Iceberg lettuce, with shredded red cabbage and carrots, vine-ripened grape tomatoes, a roasted corn and black bean relish and a subtle blend of Monterey Jack and Cheddar cheeses. Served with tortilla strips and spicy dressing.
1 (19 oz.) can drained kidney beans
1 (8 3/4 oz.) drained corn
1 lg. chopped tomato
1 sm. chopped green pepper
1 (4 oz.) can chopped mild green chiles (optional)
1 tbsp. chopped fresh coriander (optional)
2 tbsp. chili sauce
2 tbsp. red wine vinegar
1/4 tsp. oregano
1/4 tsp. sugar
1/4 tsp. salt
2 tbsp. oil
Combine first 6 ingredients in a large bowl. Combine rest of ingredients. Pour dressing over vegetable mixture. Refrigerate. Serves 8.
1 can kidney beans, drained
1 c. cooked corn kernels
1/4 c. chopped red bell peppers (pimiento)
1 green pepper, seeded and chopped
1/2 bunch scallions, chopped
2 tbsp. chopped fresh cilantro
Juice of 1/2 lime (or 5 tbsp. vinegar)
1 clove garlic, crushed
Salt and pepper to taste
Pinch of sugar or a little honey
1/2 head crisp, shredded lettuce
Combine beans, corn, peppers, scallions and cilantro. Put dressing ingredients in a jar; shake to mix well. Pour over vegetables and toss. Chill to allow flavors to meld. Line serving dish with shredded lettuce; spoon bean mixture on top. Garnish with lime slices and parsley sprigs.

All Recipes
Southwest Chicken Salad I
“This is a highly seasoned salad that is a nice change from the typical ‘taco’ version. Even my kids and their friends love it!”
1/4 cup lime juice
1/4 cup olive oil
1/4 teaspoon salt
1 clove garlic, minced
3 tablespoons chopped cilantro
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
4 cups shredded romaine lettuce
4 cooked skinless, boneless chicken breast halves, cut into strips
1 (15 ounce) can black beans, drained and rinsed
1/2 small red onion, sliced into rings
1 large tomato, chopped
1/2 cup grated Parmesan cheese
6 ounces tortilla chips
In a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. Cover, and shake until well blended.
Place the lettuce in a large bowl. Toss with the chicken, black beans, onion, and tomato. Just before serving, toss with the dressing mixture and Parmesan cheese. Serve with tortilla chips, either crushed over the top of the salad, or on the side.
All Recipes
Southwestern Chicken Salad
“A wonderful blend of spices, herbs, and a bit of a “bite” from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can’t get fresh corn, you may substitute frozen corn.”
1 lemon, thinly sliced
1 bay leaf
1 teaspoon whole black peppercorns
3/4 teaspoon dried thyme, divided
2 skinless, boneless chicken breast halves
3/4 teaspoon paprika
1/3 cup light mayonnaise
1/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground nutmeg
1 1/2 cups fresh corn, cooked and cut from the cob
2 tablespoons chopped fresh cilantro
3/4 cup diced orange bell pepper
1 jalapeno pepper, seeded and minced
Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.
McCormick Recipes
Southwest Chicken Salad
Using McCormick® Taco Seasoning in a marinade is a great way to infuse chicken with a Southwestern flavor. Sliced chicken over a bed of lettuce makes a delectably light dinner.
1 package McCormick® Taco Seasoning Mix
1/4 cup oil
1/4 cup water
1/4 cup lemon juice
1 1/2 pounds boneless skinless chicken breast halves
8 cups torn lettuce
Salsa (optional)
Sour cream (optional)
Shredded Cheddar cheese (optional)
Sliced black olives (optional)
1.  Mix Seasoning Mix, oil, water and lemon juice in small bowl.  Place chicken in large resealable plastic bag or glass dish.  Add marinade; turn to coat well.
2.  Refrigerate 30 minutes or longer for extra flavor.  Remove chicken from marinade.  Discard any remaining marinade.
3.  Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
4.  Cut chicken into thin slices.  Divide lettuce evenly among large salad plates.  Top with sliced chicken.  Garnish with desired toppings.
18 August 1971, Zanesville (OH) Times-Recorder, pg. 8A:
Southwest Salad
Easy To Prepare
In bowl, combine 1 can (16 ounces) barbecue beans, 1/2 cup green pepper strips, 2 tablespoons sliced green onion, 1 1/2 teaspoons wine vinegar, 1 tablespoon prepared mustard, 1/4 teaspoon salt, and a dash pepper.
Chill. Serve on salad greens. Garnish with hard-cooked egg. Makes 2 to 3 servings.
2 March 1972, Denton (TX) Record-Chronicle, “Great American Salads,” pg. 12, col. 7:
Southwest Salad
2 cans ( 1 pound 4 ounces each) red kidney beans, drained
1/2 cup chopped celery
1 cup chopped green pepper
1/2 cup finely chopped onion
3/4 cup spicy French Dressing
Combine kidney beans, celery, green pepper, onion and spicy French Dressing in a large bowl. Mix thoroughly. Chill. Makes 10 to 12 servings.
24 September 1989, New York (NY) Times, “The Tiniest Restaurant in New Canaan” by Patricia Brooks, pg. CN25:
Southwest chicken salad, with big chunks of white meat, was joined by fresh corn, red peppers, cilantro and black olives in a well-balanced textural melange.
27 March 1991, Doylestown (PA) Intelligencer, pg. C4, cols. 5-6:
1/2 cup vegetable oil
1/4 cup lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Tabasco sauce
2 cloves garlic, minced
3 cups cooked chicken, cubed
1 7-ounce can kernel corn, drained
1 cup red pepper, chopped
1/4 cup red onion, chopped
1 4-ounce can chopped green chilies, drained
1/4 cup cilantro or parsley, chopped
Assorted lettuce leaves
In large bowl, stir together oil, lime juice, cumin, salt, sugar, Tabasco sauce and garlic. Add chicken, corn, red pepper, red onion, chilies and cilantro, toss to coat well.
Cover, refrigerate at least 2 hours. Serve on lettuce-lined serving platter. Makes 6 servings.
15 July 1992, North Hills News Record (Warrendale, PA), pg. C3, cols. 1-2:
4 whole chicken breasts, skinned and boned
1/2 cup chicken stock or canned chicken broth
2 cloves garlic, peeled and smashed
1 1/2 teaspoons hot pepper sauce
3 cups cooked, cooled white rice
1 cup corn kernels, cut from cob
1/2 cup green pepper, finely chopped
1/2 cup green onions, finely chopped, including tops
1 medium tomato, finely chopped
1/2 cup salad oil (preferably soy, canola or corn oil)
1/2 cup lemon juice
2 tablespoons fresh cilantro, finely chopped
1 teaspoon ground cumin
Salt and pepper to taste
In heavy saucepan, place chicken breasts, stock or broth, garlic and hot pepper sauce. Over medium heat, bring to simmer.
Cover and reduce heat; poach chicken breasts until they are tender, about 10 to 12 minutes. Remove from heat; let chicken breasts cool in poaching liquid.
When they are cool, shred them with fingers into long, thin strands. Discard poaching liquid. Set chicken aside or refrigerate overnight.
Several hours before serving, combine chicken, cooked rice, corn, green pepper, onions and tomato in a large mixing bowl.
Make dressing by shaking salad oil, lemon juice, cilantro and cumin in jar with a tight lid. Pour dressing over salad, blend well and let rest at room temperature for up to 2 hours, or overnight in refrigerator.
Place salad in a large, shallow bowl. Garnish with more chopped cilantro, finely chopped tomatoes and green onions, as desired. Makes 6 to 8 servings.
29 April 1994, Doylestown (PA) Intelligencer, pg. D5, col. 5 ad:
Southwest Chicken Salad
Pastabilities Italian Restaurant and Bar
21 April 1995, Doylestown (PA) Intelligencer, pg. A8, col. 1 ad:
Southwest Chicken
Quality Quick Cuisine
Google Groups: rec.food.recipes
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
From: Vicki Oseland
Date: 1997/06/01
Subject: Southwest Bean and Corn Salad
Southwest Salad
Serving Size: 4
16 ounces pinto or black beans, canned—drained & rinsed
1 cup corn, frozen—thawed
1 cup bell peppers—chopped green or red
1 cup tomato—chopped
3/4 cup red onion—chopped
1/4 cup cilantro—finely chopped
1 jalapeno pepper—finely chopped
4 tablespoons cider vinegar—or other vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons chili powder
1/8 teaspoon sugar
Combine all the vegetables in a medium bowl.  In a small bowl, whisk together the vinegar, oil, chili powder, sugar and salt if using.  Pour over the vegetable mixture.  Cover and chill for at least a half hour so the flavors will blend.  Can be refrigerated for 1 to 2 days ahead if desired.  Stir before serving.
Google Groups: alt.culture.openair-market
Newsgroups: alt.culture.openair-market
From: .(JavaScript must be enabled to view this email address) (MarketFarm)
Date: 1998/07/23
Subject: Farmer’s Market Online V4#3 Food Edition
RECIPE: Southwest Salad
Makes about 6 cups
PREP TIME: 10 minutes
1 package (1 oz) Red Bell Pepper Pesto Pasta Sauce Mix
1/3 cup corn oil or olive oil
3 tablespoons red wine vinegar
2 tablespoons water
1 can (19 oz) black beans, rinsed and drained
1 can (8 oz) Mexican style corn with red and green peppers, drained
4 ounces penne rigate (about 1 1/2 cups), cooked, rinsed with cold water and drained
In large bowl stir pasta sauce mix, oil, vinegar and water until blended.
Add beans, corn and pasta; toss to coat. Cover; chill to blend flavors.
Pesto Quick Meal Tip 2
Prepare Southwest Salad as above; stir in one of the following:
1 cup diced cooked chicken
1 cup diced cooked ham
1 cup (4 oz) shredded or diced Cheddar cheese
16 September 1998, Minneapolis (MN) Star Tribune, “Don’t be chicken, try the Swiftwater Deli salad” by Diane Osby, pg. 6T:
Hyatt Regency Southwestern Chicken Salad
2 1/2 lb. skinless, boneless chicken breast
2 tbsp. olive oil
1 medium clove garlic, minced
1 small shallot, minced
1/2 tsp. chopped canned jalapeno chiles
1/4 tsp. liquid smoke
1/2 tbsp. Dijon mustard
1 tbsp. chopped cilantro leaves
1 1/2 to 2 c. mayonnaise
Salt and white pepper to taste
Saute the chicken in the olive oil until it is fully cooked and juices run clear; do not overcook. Cool chicken immediately.
Cut cooled chicken into 1/2-inch dice. Toss the chicken with the garlic, shallots, chiles, liquid smoke, mustard, cilantro, mayonnaise, salt and white pepper. Chill one hour to allow the flavors to meld. Makes 3 cups - enough for 12 sandwiches.
30 August 1999, Nation’s Restaurant News, “Chicken gets the call as S. Calif. chains expand ‘bowl’ lineups” by Gregg Cebrzynski, pg. 18:
The salad bowls - Flame-Broiled Chicken, Southwest Chicken, and Mexican Chicken - sell for $2.99. The Fajita Bowl is the priciest of the line at $4.19. The Pollo Bowl and Smokey Black Bean Bowl are $3.49.
“The primary consideration in development is how the other ingredients complement the marinated chicken,” Weeks said. “The flavor concepts are developed and tested in lab and restaurant environments.”
The Fajita Bowl consists of chicken, pinto beans and Spanish rice with a topping of cooked onions and green bell peppers.
The popularity of Southwest flavors in the market made the decision to launch the Southwestern Chicken Chop an easy one, Birdsall said.
That entree consists of chicken breast on black beans and saffron rice, chipotle pepper sauce and a proprietary blend of herbs and spices.
Koo Koo Roo already had a Southwest salad, so the entree became an added flavor profile. 
Google Groups: houston.eats
Newsgroups: houston.eats
From: Becca
Date: 1998/09/20
Subject: Re: Weird Things I Love To Eat!
Kevin, try mixing your salsa with Ranch Dressing.  It’s great on a Southwest Salad with grilled chicken.
Google Groups: alt.cooking-chien
Newsgroups: alt.cooking-chien
From: .(JavaScript must be enabled to view this email address) (Connie Van Cleave)
Date: 1999/06/23
Subject: Southwestern Chicken Salad
1 whole skinless chicken breast, poached
1/4 cup red onion, minced
1/2 cup avocado, pitted, peeled and diced
2 Tblsp. fresh lime juice
1/4 tsp. grated lime zest (the white part of the lime, under the green rind) 1/4 cup fresh coriander, minced
1 plum tomato, seeded and diced
2 Tblsp. olive oil
1/8 tsp. cumin
1/8 tsp. chili powder
2 Tblsp. coarsely chopped   roasted peanuts
1 cup each: finely shredded red and green cabbage
Tear cooled-off chicken into 1/2-inch strips, two to three inches long. Put all ingredients except cabbage and peanuts in mixing bowl and toss to combine. Refrigerate for at least one hour to allow flavors to blend. Arrange shredded cabbage on serving plates and spoon chicken salad over top. Sprinkle roasted peanuts on top and serve. 
May 2001, Restaurant Business, “Tooling Up Takeout,” pg. 14:
Harper’s ToGoGo in Charlotte, NC, is the successful takeout concept of Harper’s Restaurants Inc., based there. (...) Cold items include Southwest chicken salad, Caesar salad, pesto pasta, and an extensive salad bar.
southwest chicken salad with rice, corn, and chilies
Bon Appétit June 2001
3/4 cup olive oil
4 green onions, sliced
3 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*
1 tablespoon ground cumin
3/4 cup chopped fresh cilantro
4 skinless boneless chicken breast halves
4 ears fresh corn, shucked
2 poblano chilies,** quartered lengthwise, seeded
2 red bell peppers, quartered lengthwise, seeded
3 1/2 cups water
1 teaspoon salt
2 cups long-grain white rice
5 August 2002, Nation’s Restaurant News, “Wendy’s Beats Rivals” by Lori Doss, pg. 8:
Wendy’s said it would continue to test a new Southwest Chicken salad option before rolling it out in stores nationwide.
21 April 2003, Brandweek, “salad Days for McD’s, Jac-in-the-Bow” by Kenneth Hein, pg. 4:
Jack’s Ultimate Salads (Asian Chicken Salad, Chicken Club Salad and Southwest Chicken Salad) are supported by TV, print ads and a radio spot, via Secret Weapon, Santa Monica, Calif.
August 2003, Parenting, “Salads Kids Will Love” by Elaine Magee, pg. 230:
BBQ Southwestern Chicken Salad
8 cups shredded lettuce 1/2 cup canned black beans, rinsed and drained 1/2 cup canned corn, drained 1/2 cup light ranch dressing 2 cups chopped cooked, boneless, skinless chicken breast 1/3 cup bottled BBQ sauce 2 cups thin jicama strips or carrots
1. Put lettuce, black beans, corn, and ranch dressing in a large serving bowl and toss.
2. In a small mixing bowl, stir together the chicken pieces and the BBQ sauce.
3. Serve salads individually, with about 2 cups of the lettuce mixture, topped with 1/2 cup of the chicken mixture and 1/2 cup of the jicama strips.
August 2003, Vegetarian Times, pg. 38:
Southwest Salad Timbale
Nopal is the flat, fleshy pad or paddle of the prickly pear cactus, and it is an increasingly popular ingredient choice. It is available fresh throughout most of the year at Hispanic markets, but you may use a quality jarred marinated nopal instead-also available in Hispanic markets. Feel free to embellish this colorful and festive salad with vegetables of your choice.
To press this salad together, use a ring mold made of acrylic tubing 2 1/2 inches in diameter and 4 inches long, or any other similarly shaped mold or container. You can make the Cilantro Oil up to I week in advance and refrigerate it, and the Strawberry-Chipotle Balsamic can be made up to 2 weeks in advance.
Cilantro Oil
1/2 bunch cilantro
1/4 cup extra virgin olive oil
3/4 cup canola or grapeseed oil
1/2 tsp. salt
Marinated Nopal Cactus
2 nopal pads, burred, charred and sliced into 1/2-inch-thick strips
Juice of 2 lemons
Juice of 1 orange
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 tsp. dried Mexican oregano
1 tsp. salt
1/4 teaspoon freshly ground black pepper
Strawberry-Chipotle Balsamic
1 1/2 cups balsamic vinegar
3/4 cup fresh apple juice
8 strawberries, halved
3 dried chipotle chiles
1/4 tsp. freshly ground black pepper
2/3 tsp. salt
Southwest Salad
2 cups cubes peeled jicama
1/4 cup cubes red onion
1 tsp. seeded and minced jalapeno
2 Tbs. coarsely chopped cilantro leaves
Juice of 1 lime plus juice of 1/2 lime Salt to taste plus 1/4 tsp. salt
2 avocados, peeled, pitted and cubed
2 jarred roasted pimientos, cubed
2 pink grapefruits
1/4 cup toasted pumpkin seeds, optional
3/4 cup Cilantro Oil Cilantro leaves for garnish

1.To make Cilantro Oil: Bring water to a boil in saucepan. Plunge cilantro into boiling water 10 seconds. Remove, and immediately shock in ice-water bath. When cool, wrap cilantro in towel, and squeeze dry. Cut leaves and top half of stems from cilantro. Place cilantro leaves in blender, and add olive oil and canola oil, blending until smooth. Add salt, and set aside.

2. To make Marinated Nopal Cactus: Burr cactus by placing cactus pads over burner flame to singe burrs. Alternatively, carefully cut off burrs with knife. Flip cactus pads over, and repeat on other side. Roast cactus pads in broiler until lightly charred. Transfer cactus pads to work surface, and scrape off charred burrs. Make sure to clean work surface of any remaining burrs. Slice cactus into strips.

3. Whisk lemon juice, orange juice, olive oil, garlic, oregano, salt and pepper in mix-ing bowl. Place cactus strips in marinade, and marinate 2 hours at room temperature. Cut cactus strips into small cubes before serving.
4. To make Strawberry-Chipotle Balsamic: Combine balsamic vinegar, apple juice, strawberries and chipotle chiles in small saucepan. Bring to a boil over medium heat. Reduce heat to low, and cook 15 minutes. Remove from heat, let cool to room temperature and puree in blender. Strain into bowl, and add pepper and salt.
5. To make Southwest Salad: Place jicama, onion, jalapeno, cilantro, juice of 1 lime and salt together in mixing bowl, and toss. In separate bowl, mix avocado cubes with juice of 1/2 lime. Sprinkle with remaining 1/4 teaspoon salt, and set aside. Slice grape-fruits in half, remove segments from skin and inner membranes, and cube.
6. Place 6 ring molds on flat work surface. Add one-sixth jicama mixture, one-sixth marinated cactus, one-sixth roasted pimiento, one-sixth avocado and one-sixth grapefruit to each. Using flat surface such as bottom of glass, hold each mold over plate, and press ingredients toward plate, about 30 seconds, to set up timbale.
7. To serve, drizzle 2 tablespoons Strawberry-Chipotle Balsamic and 2 tablespoons Cilantro Oil over each plate. Using spatula, place timbale in center of plate.
8. Carefully remove mold while gently pressing down on ingredients inside. Sprinkle plate with toasted pumpkin seeds, if using, and garnish timbale with cilantro leaves. 
Google Groups: pdx.singles
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From: .(JavaScript must be enabled to view this email address) (kamazon)
Date: Sun, 09 May 2004 04:05:23 GMT
Local: Sun, May 9 2004 12:05 am
Subject: Re: Third Sunday BBQ
I’m going to make my new favorite:  Southwest Salad.
I made it up, but it is really tasty.  Kind of a southwest chicken, pasta and veggie salad.  Yum!!!
19 July 2004, Nation’s Restaurant News, “Chicken Salad Spreads its Wings” by Carolyn Walkup, pg. 33:
Among the salads served at Guadalupe Café in Santa Fe, N.M., is a Southwest chicken salad that has become the cafe’s signature, according to chefowner Isabelle Koomoa. She bakes chicken breast that has been marinated in olive oil, garlic, salt and pepper, dices it and tosses it with romaine, roasted pumpkin seeds seasoned with red chile powder and garlic salt, Monterey Jack cheese and blue and yellow corn tortilla strips.
The dressing is a mixture of cilantro, lime and mayonnaise, and the garnish is sliced avocado and artichoke hearts. Koomoa serves it for both lunch and dinner.
Despite the status of Southern fried chicken as a regional staple, it is incorporated into chicken salads across the country. Bradley Ogden serves his version on the bar menu at Lark Creek Inn in Larkspur, Calif.
Ogden uses strips of freerange chicken breast, although he sometimes adds thigh meat, marinated in buttermilk. His breading contains breadcrumbs, cayenne pepper, kosher salt, lemon zest and dry mustard.
He arranges several strips of deep-fried chicken and pickled beets around mixed greens topped with crumbled blue cheese, a lacing of buttermilk/blue cheese dressing and strips of pancetta. “Everybody loves fried chicken,” he says.
Google Groups: rec.food.recipes
Followup-To: rec.food.recipes
Subject: REQUESTS from Wednesday, August 25, 2004
From: “Mary White”
Subject: Southwest Tossed Salad
Date: Wed, 25 Aug 2004 11:09:22 GMT
I have been enjoying a southwest salad at a local restaurant.  It has corn, beans onion, tomato and other little pieces.  Anyone know how to fix this sort of this??
25 September 2006, Nation’s Restaurant News, pg. 34;
For Brad Trudeau, school foodservice is as much about educating young minds as it is feeding hungry mouths. And the recipe for doing both calls for equal parts business savvy, strict nutrition standards and tantalizing food options, says Trudeau, the executive chef and director of menu operations of the Dallas Independent School District.
We did a Southwest salad last year that had good sales toward the end of the year. It had black beans, roasted corn, roasted peppers, roasted onions and chicken fajita strips on top of a bed of greens with a low-calorie ranch dressing.
13 October 2006, Los Angeles (CA) Daily News, “Shakey’s Now Ready for Grilling,” pg. U38:
Look for such new items as a Southwestern chicken salad ($6.99), a beef dip sandwich ($6.99) and a Tuscan margherita pizza ($7.99 to $17.49).
10 May 2007, Houston (TX) Chronicle, “Southwest Salad: a farmers market in a plastic bowl” by ken Hoffman, pg. 28:
This week I reached out for a new Southwest Salad with a crispy chicken breast fillet at the world’s biggest burger chain and, strangely, one of the globe’s top salad shooters, McDonald’s.
“Premium” salads come in several versions, including Asian, Bacon Ranch, Caesar and Fruit & Walnut. But none of those comes close to packing a plate with exotic ingredients like the new Southwest Salad. You’d have to hit the early-morning farmers market for some of these.
Here’s the blueprint: mixed greens, a warm crispy chicken breast with cilantro and lime glaze, oven-roasted tomatoes, black beans, fire-roasted corn, poblano peppers, chile-lime tortilla strips, a fresh-sliced lime wedge and a packet of Newman’s Own Creamy Southwest Dressing on the side.
Google Groups: the recipe swap ‘n box cafe
From: scooby

Date: Tue, 29 May 2007 12:12:04 -0400
Local: Tues, May 29 2007 12:12 pm
Subject: southwest salad
8 oz Mozzarella cheese
1 15-ounce can garbanzo beans
1 15-ounce can black beans
1 15-ounce can red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 cup green onions, sliced
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder
Cut cheese in small chunks. Combine with remaining ingredients in a quart bowl. Refrigerate 2 hours or more (up to 2 days). Keep chilled until serving time.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Sunday, October 14, 2007 • Permalink

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