The Southwestern Chopped Chicken Salad is a delicious and vibrant dish that packs a punch of flavors. Bursting with fresh ingredients and topped with a creamy dressing, this salad is perfect for lunch or dinner. It’s satisfying, nutritious, and fun to make!
Why Make This Recipe
Making this Southwestern Chopped Chicken Salad means enjoying a generous helping of tasty ingredients. It’s a great way to use up leftover chicken and incorporate plenty of colorful veggies into your meals. Plus, it’s easy to prepare and is sure to please everyone at the table. Whether you’re in the mood for a light meal or a hearty side dish, this salad has got you covered.
How to Make Southwestern Chopped Chicken Salad
Creating this delicious salad is simple and quick. Here’s how:
Ingredients:
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken (see notes)
- 1 ½ cups corn kernels
- 1 ½ cups black beans, drained and rinsed
- 1 ½ cups chopped tomatoes
- 1 avocado, diced
- ½ red onion, diced
- ¾ cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- Handful chopped cilantro
- ½ cup plain Greek yogurt
- 3 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- ½ jalapeño, finely diced
- 2 heaping teaspoons taco seasoning
- Salt, to taste
Directions:
- In a large bowl, combine the chopped romaine lettuce, cubed chicken, corn, black beans, tomatoes, avocado, red onion, cheddar cheese, and cilantro. (Add the crushed tortilla chips just before serving to keep them crunchy.)
- In a separate bowl, whisk together the Greek yogurt, olive oil, honey, apple cider vinegar, minced garlic, lime juice, jalapeño, and taco seasoning. Season with salt to taste.
- Pour the dressing over the salad and toss everything to combine. Serve immediately.
How to Serve Southwestern Chopped Chicken Salad
This salad is best served fresh. You can enjoy it on its own as a main dish or as a side salad with your favorite protein. It pairs wonderfully with grilled meats or can be topped with additional dressing if desired.
How to Store Southwestern Chopped Chicken Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. Keep the tortilla chips separate to maintain their crunch. The salad will be good for up to 2 days, but it’s best enjoyed fresh.
Tips to Make Southwestern Chopped Chicken Salad
- Use leftover rotisserie chicken for quick preparation.
- Customize the salad by adding your favorite veggies, like bell peppers or cucumber.
- For extra creaminess, add more Greek yogurt to the dressing.
Variation
You can easily turn this salad into a vegetarian option by replacing chicken with grilled vegetables or tofu. You can also swap out the black beans for another bean variety, like pinto beans.
FAQs
Q: Can I make this salad in advance?
A: You can prepare the ingredients in advance, but it’s best to mix the salad and add the dressing just before serving for freshness.
Q: How can I make this salad spicier?
A: If you want more heat, use more jalapeño or a spicy dressing. You can also add sliced jalapeños on top for an extra kick.
Q: Can I use a different dressing?
A: Yes! Feel free to use your favorite salad dressing, such as a ranch or salsa dressing, if you prefer.
Enjoy making this Southwestern Chopped Chicken Salad, and savor every colorful bite!
Southwestern Chopped Chicken Salad
Ingredients
Salad Base
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken Use leftover chicken for quick preparation.
- 1.5 cups corn kernels
- 1.5 cups black beans Drained and rinsed.
- 1.5 cups chopped tomatoes
- 1 count avocado, diced
- 0.5 count red onion, diced
- 0.75 cup shredded cheddar cheese
- 1 cup crushed tortilla chips Add just before serving to keep them crunchy.
- 1 handful chopped cilantro
Dressing
- 0.5 cup plain Greek yogurt For creaminess.
- 3 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- 0.5 count jalapeño, finely diced
- 2 heaping teaspoons taco seasoning
- to taste salt
Instructions
Preparation
- In a large bowl, combine the chopped romaine lettuce, cubed chicken, corn, black beans, tomatoes, avocado, red onion, cheddar cheese, and cilantro.
- In a separate bowl, whisk together the Greek yogurt, olive oil, honey, apple cider vinegar, minced garlic, lime juice, jalapeño, and taco seasoning. Season with salt to taste.
- Pour the dressing over the salad and toss everything to combine.
- Serve immediately.
