Jalapeño Raspberry Vinaigrette Dressing Recipe on a Southwestern-style salad

Ingredients

• 170 gsliced grilled chicken
• 120 mldrained black beans
• 240 mlshredded Manchego cheese
• 1avocado, diced
• 2green onions, chopped
• 120 mlchopped coriander
• 1 small bagmesclun mix or baby salad leaves
• 60 mlraspberry-jalapeño preserves
• 30 mlextra-virgin olive oil
• 30 mlapple cider vinegar
• 5 mllime juice
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Warm the preserves

   Heat the raspberry-jalapeño preserves in the microwave for 10 seconds.

2. 2

   Whisk the dressing

   Whisk in the olive oil, apple cider vinegar and lime juice until the mixture emulsifies. Season with salt and pepper to taste, then leave it to cool to room temperature.

3. 3

   Build the salad

   Toss the salad leaves in a bowl, then add the Manchego, black beans and chicken.

4. 4

   Finish and toss

   Add the avocado, green onions and coriander. Toss the salad with the raspberry-jalapeño vinaigrette.

What is a Southwestern-style salad?

Southwestern-style salads draw on flavours often associated with the American Southwest and Tex-Mex cooking, such as beans, coriander, chilli and lime. This version brings those savoury elements together with creamy avocado, grilled chicken and Manchego.

The raspberry-jalapeño dressing gives the bowl its distinctive sweet, sharp and gently spicy contrast. Using preserves makes the vinaigrette especially quick to assemble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 49g protein, 52g carbs, 40g fat.

The chicken, Manchego and black beans provide most of the protein, while the beans and preserves contribute carbohydrates. Olive oil, avocado and cheese account for much of the fat. To balance the plate, serve the salad with extra leafy greens or another non-starchy vegetable.

Why the ingredients work

Leafy base: Mesclun or baby leaves keep the salad light and provide a tender bed for the toppings.

Savoury toppings: Chicken and black beans make it more substantial, while Manchego brings a salty, nutty note.

Fresh accents: Avocado softens the sharper dressing, and green onions and coriander add freshness.

Getting the vinaigrette right

Warm the preserves only for the stated 10 seconds so they loosen enough to whisk. If they are still very thick, whisk patiently with the oil, vinegar and lime juice until the dressing looks evenly combined.

Taste after seasoning: the preserves and cheese can both contribute plenty of flavour, so adjust the salt and pepper to suit.

Keep the salad crisp

Layering: Add the leaves first, then the cheese, beans and chicken, followed by the avocado, green onions and coriander. This makes it easier to distribute the toppings without crushing the softer ingredients.

Dress at the end: Toss with the vinaigrette just before serving so the leaves stay lively and the avocado is not sitting in dressing for long.

Serving and timing

Ready-to-eat chicken makes the five-minute preparation possible; if cooking chicken from scratch, allow extra time and let it cool before adding it to the leaves. Drain the beans well so excess liquid does not thin the dressing.

Serve as a complete lunch or light dinner. For a larger meal, pair it with warm flatbread or a simple side of rice.

Recipe notes & tips

• Drain the black beans thoroughly before adding them to the bowl.
• Cut the avocado just before serving to keep it looking fresh.
• Use cooked chicken that has cooled slightly so it does not wilt the leaves.
• Whisk the dressing until the oil and vinegar are evenly dispersed.
• Add the dressing gradually, then toss and add more only as needed.

Variations

• Adjust the heat: Use more or less raspberry-jalapeño preserves to suit your preferred spice level.
• Swap the cheese: Try crumbled feta in place of Manchego for a sharper, tangier finish.
• Make it vegetarian: Leave out the chicken and add extra black beans.
• Add crunch: Scatter over a small handful of toasted pumpkin seeds just before serving.
• Change the greens: Use baby spinach or chopped romaine instead of mesclun.

Common mistakes to avoid

• Adding wet beans: Excess liquid can dilute the vinaigrette; drain them well first.
• Overheating the preserves: They only need 10 seconds in the microwave to loosen.
• Pouring on all the dressing: Too much can weigh down the leaves; toss in stages.
• Dressing too early: The leaves can soften while they sit; toss just before serving.
• Using warm chicken: Hot chicken can wilt the greens; let it cool before assembling.

How to store

For the best texture, store undressed salad and vinaigrette separately in airtight containers in the fridge and use within 1–2 days. Keep cut avocado separate if possible, and do not reheat the salad; bring the dressing to room temperature and whisk it again before serving.

Frequently asked questions