Name: Southwestern Chopped Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Southwestern/Mexican
Ingredients: 6 cups chopped romaine lettuce; 6 cups cubed cooked chicken (grilled, rotisserie, or leftover); 1 1/2 cups corn kernels (fresh, frozen, or canned); 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 (nonfat or full fat); 3 tablespoons extra virgin olive oil; 2 teaspoons honey; 2 teaspoons apple cider vinegar; 1 teaspoon minced garlic; 2 tablespoons lime juice; 1/2 jalapeño, finely diced (adjust to taste); 2 heaping teaspoons taco seasoning (mild or preferred blend); Salt, to taste

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Introduction

This Southwestern Chopped Chicken Salad is a flavorful and satisfying meal perfect for a healthy lunch or dinner. Loaded with fresh vegetables, tender chicken, and a zesty honey-lime dressing, it offers a refreshing and vibrant taste with every bite.

The image shows a colorful salad in a white bowl placed on a white marbled surface. The salad has several layers including bright yellow corn kernels, light green avocado chunks, red cherry tomatoes cut in halves, green lettuce leaves, and grilled pieces of salmon with a light orange color and slightly charred texture. The ingredients are mixed evenly, showing a fresh and vibrant mix with some creamy dressing lightly spread on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups chopped romaine lettuce
6 cups cubed cooked chicken (grilled, rotisserie, or leftover)
1 1/2 cups corn kernels (fresh, frozen, or canned)
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
For the dressing:
1/2 cup plain Greek yogurt (nonfat or full-fat)
3 tablespoons extra virgin olive oil
2 teaspoons honey
2 teaspoons apple cider vinegar
1 teaspoon minced garlic
2 tablespoons lime juice
1/2 jalapeño, finely diced (adjust to taste)
2 heaping teaspoons taco seasoning
Salt, to taste

Instructions

Step 1: In a large bowl, combine the chopped romaine lettuce, cubed cooked chicken, corn, black beans, chopped tomatoes, diced avocado, diced red onion, shredded cheddar cheese, and chopped cilantro. If not serving immediately, hold off on adding the crushed tortilla chips to keep them crunchy.
Step 2: In a separate bowl, whisk together the Greek yogurt, olive oil, honey, apple cider vinegar, minced garlic, lime juice, diced jalapeño, and taco seasoning. Taste and season with salt as desired.
Step 3: Pour the dressing over the salad and toss gently to combine. Just before serving, sprinkle the crushed tortilla chips on top for a satisfying crunch. Serve cold and enjoy!

Tips & Variations

Use fresh, high-quality ingredients to enhance the flavor of the salad.
Prepare the salad a day ahead to allow the flavors to meld, but add the tortilla chips just before serving to keep them crisp.
Customize the salad by adding toppings like black olives, shredded Monterey Jack cheese, sour cream, or guacamole.
Adjust the heat level by reducing the jalapeño or substituting with milder peppers; add cayenne for extra spice.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the tortilla chips will lose their crunch over time. This salad is best served cold and doesn’t require reheating.

How to Serve

A close-up view of a fresh salad showing many colorful layers; the bottom layer has light green chopped cucumbers, mixed with bright yellow corn kernels scattered throughout; above this, there are chunks of grilled chicken with a golden brown texture, placed evenly among halved red cherry tomatoes; bits of creamy white feta cheese crumble across the salad adding a soft texture contrast; small dark green leaves of spinach peek through all the ingredients, giving extra color and freshness; the salad is placed in a white bowl sitting on a white marbled surface; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce?

Yes, you can substitute romaine with iceberg lettuce, butter lettuce, or a mixed salad blend—choose whatever you prefer or have on hand.

Can I use a different type of protein?

Absolutely! Feel free to replace chicken with shrimp, steak, tofu, or chickpeas to suit your dietary preferences or what’s available.