Southwestern Chopped Chicken Salad Recipe: Easy, Fresh, and Flavorful
Southwestern Chopped Chicken Salad is a bold and satisfying no-cook meal loaded with grilled chicken, black beans, corn, tomatoes, avocado, and crunchy tortilla chips, all tossed in a creamy honey-lime dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salads
- Method: No-cook
- Cuisine: Southwestern/Mexican
Ingredients
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken
- 1 1/2 cups corn kernels
- 1 1/2 cups black beans, drained and rinsed
- 1 1/2 cups chopped tomatoes
- 1 avocado, diced
- 1/2 red onion, diced
- 3/4 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- Handful chopped cilantro
- 1/2 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
- 1/2 jalapeno, finely diced
- 2 heaping teaspoons taco seasoning
- Salt to taste
Instructions
1. In a large bowl, combine chopped romaine lettuce, cubed cooked chicken, corn, black beans, chopped tomatoes, diced avocado, red onion, shredded cheddar cheese, and chopped cilantro.
2. In a separate bowl, whisk together Greek yogurt, olive oil, honey, apple cider vinegar, minced garlic, lime juice, diced jalapeno, taco seasoning, and salt until smooth and well combined.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Add crushed tortilla chips just before serving to maintain their crunch. Serve immediately.
Notes
Prepare the salad up to a day in advance without the tortilla chips for deeper flavor.
Use grilled, rotisserie, or leftover cooked chicken for convenience.
Fresh, frozen, or canned corn and black beans all work well in this recipe.
Add tortilla chips right before serving to keep them crisp.
Store leftovers in an airtight container in the refrigerator for up to 2 days.