Homemade Southwest Dressing Recipe

Creamy, smoky and with some heat, this homemade Southwest Dressing is so flavorful and will elevate your salad to the next level. Chipotles in adobo and fresh lime juice blended with spices and honey in a creamy luscious dressing. Makes 1-1/3 cups in seconds.

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Please tell me you’ve had McDonald’s southwest chicken salad? Normally I wouldn’t order a salad from a fast-food place (Panera Bread being the exception) because I swear the lettuce tastes weird and all you get is those hard, white lettuce core pieces. But I was plesantly surprised when I ordered this one night when we were headed to Haileigh’s softball game and had to eat on the go.

The salad itself was delicious, but the Newman’s Own Southwest dressing is gold!

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I’ve scoured my local grocery stores and even searched online and cannot find a retailer. McDonald’s seems to be the only place that has this dressing. How can this be? But you know me, and I never back down from a challenge, so I tried my best to recreate it.

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Everything goes into a blender; that’s 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon honey, juice of 1 lime, 1 to 2 chipotles [in adobo] plus 1 to 2 teaspoons of the adobo sauce, 1 tablespoon apple cider vinegar, 2 teaspoons each of adobo seasoning, ground cumin and dried cilantro, 1 teaspoon paprika, 1 teaspoon annatto (for color – optional), salt and pepper to taste (about 1/2 teaspoon) and 1/4 to 1/2 teaspoon cayenne pepper.

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Flip the switch and puree until smooth and creamy. If you need to, thinning with a little bit of water at a time until you reach a desired consistency.

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Pour the dressing into a jar or glass bottle with a tight fitting lid  and before using, refrigerate for 2 to 4 hours but overnight is best!

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For more recipes, check out my post of 50+ homemade salad dressings and vinaigrette options!

Enjoy! And if you give this Southwest Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 1-1/3 cups

Southwest Dressing

Creamy, smoky and with some heat, this homemade Southwest Dressing is so flavorful and will elevate your salad to the next level. Chipotles in adobo and fresh lime juice blended with spices and honey in a creamy luscious dressing. Makes 1-1/3 cups in seconds.
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 to 2 tablespoon honey
  • juice of 1 lime
  • 1 to 2 chipotles [in adobo], plus 1 to 2 teaspoons of the adobo sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons adobo seasoning**
  • 2 teaspoons ground cumin
  • 2 teaspoons dried cilantro
  • 1 teaspoon paprika
  • 1 teaspoon annatto (for color - optional)
  • 1/2 to 3/4 teaspoon kosher salt, more or less to taste
  • 1/4 to 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon cayenne pepper

Instructions

Add all ingredients into a blender and puree until smooth. Pour into a glass jar or bottle and refrigerate 2 to 4 hours but overnight is best!

Should keep for a week or so in the fridge.

Notes

**I have a homemade adobo seasoning recipe that I use that is from my cookbook (available on Amazon) but you can use store bought if you wish. Just check to see if there's salt in the recipe and adjust this recipe to fit.

[this post contains affiliate links.]

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4 Responses to “Homemade Southwest Dressing Recipe”

  1. #
    1
    Jaimie Logan — March 10, 2018 at 7:40 am

    THANK YOU!!! I love this salad from McDonald’s and, like you, was not expecting much, but tried it on the go on a friend’s recommendation. I was so pleasantly surprised at the quality of the salad, and the dressing absolutely made it. I tried to find the dressing also, but it appears to be exclusively for McDonald’s. So, happy dance to see your post this morning! Guess what I’m making this afternoon? And, I have your wonderful cookbook so will be looking up the adobo seasoning recipe. Can’t wait to try!

    • Laurie McNamara replied: — March 10th, 2018 @ 8:56 am

      Oh yay!! I’m glad I’m not alone with my love for that dressing, Jaimie!! IMHO this is as close to it as I could possibly get it, but I would love to know if you tweak it at all 🙂 Enjoy!

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    danielle — March 11, 2018 at 4:59 pm

    but also tell me about that salad underneath the dressing, please!

    • Laurie McNamara replied: — March 12th, 2018 @ 2:18 pm

      Hi Danielle! I just used baby romaine, leftover chicken from my Mexicali nachos with diced peppers, tomatoes, avocado and cheddar jack cheese. 🙂

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