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 only exception) because I swear the lettuce tastes weird and all you get is those hard, white core pieces. But I was pleasantly surprised when I ordered McDonald’s Southwest Salad one night, years ago, when we were heading to Haileigh’s softball game. The salad itself was surprisingly satisfying, but the Newman’s Own Southwest dressing is what genuinely made it. When I first had it, I scoured my local grocery stores and even searched online and could not find a retailer. Newman’s Own must have made it specifically for McDonald’s. Unfortunately, since 2020, McDonald’s stopped serving salads altogether and the dressing is still not available to buy online or in stores..

Luckily, in 2018 I decided to recreate it.

To cook this From-scratch Southwest Dressing Gather:

mayonnaise – Adds rich flavor and creaminess.
sour cream – Lends creaminess and tangy flavor.
olive oil – Adds richness, flavor and helps to thin the dressing.
honey – Adds subtle sweetness to the dressing.
lime juice – Lends bright citrusy flavor and acidity.
chipotle pepper (in adobo) – Adds smoky flavor and heat.
adobo sauce – Adds additional flavor.
apple cider vinegar – For sweetness and acidity.
paprika – Lends color and subtle flavor.
chili powder – Adds flavor and can be mild to moderately spicy.
cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
onion powder – Lends additional bold oniony flavor.
cilantro (dried) – Adds a faint, grassy, and slightly earthy flavor with a subtle hint of cilantro.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – Adds some subtle bite and flavor.
cayenne pepper – Gives this dressing additional spice and warmth.

To a high-powered blender add 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons olive oil, 1 tablespoon honey, juice of 1 lime, 1 chipotles pepper plus 2 teaspoons of the adobo sauce, 1 tablespoon apple cider vinegar, 1 tablespoon paprika, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried cilantro, 1/2 teaspoon both garlic and onion powder, 1/2 to 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper to taste, and 1/8 teaspoon cayenne pepper.

Secure the lid.

Flip the switch and puree until smooth and creamy.

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 dependable!

Store dressing in your refrigerator, and if stored properly, the dressing should last up to 7 days.

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