Southwestern Chopped Chicken Salad
A delicious and vibrant salad packed with fresh ingredients, ideal for lunch or dinner.
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.
Notes
This salad is best served fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the tortilla chips separate to maintain their crunch.