Healthy Southwest Chicken Salad with Chipotle Southwest Dressing
A vibrant, protein-packed salad combining smoky chipotle dressing with fire-roasted vegetables, grilled chicken, and creamy avocado. Perfect for a quick, flavorful meal in under 20 minutes.
- Prep Time: 10
- Total Time: 10
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Southwestern
- Diet: High-Protein
Ingredients
2 cups romaine lettuce, chopped
1/2 cup grape tomatoes, halved
1/3 cup canned corn, drained and rinsed
1/3 cup canned black beans, drained and rinsed
4 oz grilled chicken breast, chopped
3 tbsp red onion, finely diced
1/4 medium avocado, roughly chopped
1/4 cup shredded cheddar cheese (optional vegan alternative)
For the dressing: 2 tbsp mayonnaise, 1 tbsp light sour cream, 1 tbsp lime juice, 1 chipotle in adobo sauce (mashed), 1 tsp honey, 1 tsp smoked paprika, 1/4 tsp ground cumin, salt to taste
Instructions
1. Combine romaine, tomatoes, corn, black beans, chicken, red onion, and avocado in a bowl.
2. In a separate small bowl, mix all dressing ingredients until smooth.
3. Pour dressing over salad and toss gently. Top with cheddar cheese.
4. Serve immediately or refrigerate for 10 minutes to let flavors meld.
Notes
Vegan option: Substitute cheddar with vegan cheese and use vegan mayonnaise. Store leftovers in an airtight container for up to 2 days (dressing may soften the salad). For extra heat, add chopped fresh jalapeño to the dressing.