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Southwestern Chopped Chicken Salad Recipe

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★★★★★

4.8 from 91 reviews

This Southwestern Chopped Chicken Salad is a flavorful and satisfying meal featuring a refreshing mix of chopped romaine lettuce, grilled chicken, black beans, corn, tomatoes, avocado, red onion, shredded cheddar cheese, and crunchy tortilla chips. Tossed in a zesty honey-lime Greek yogurt dressing with a spicy kick from jalapeño and taco seasoning, this salad makes a perfect healthy lunch or light dinner with vibrant Southwestern/Mexican flavors.

Ingredients

Scale

Salad 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

Dressing Ingredients

  • 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

Instructions

  1. Assemble the Salad: In a large bowl, combine chopped romaine lettuce, cubed cooked chicken, corn kernels, drained black beans, chopped tomatoes, diced avocado, diced red onion, shredded cheddar cheese, and chopped cilantro. If not serving immediately, hold off adding crushed tortilla chips until ready to serve to maintain their crunch.
  2. Make the Dressing: In a separate bowl, whisk together plain Greek yogurt, extra virgin olive oil, honey, apple cider vinegar, minced garlic, lime juice, finely diced jalapeño, and taco seasoning until smooth. Taste and season with salt according to preference.
  3. Combine and Serve: Pour the dressing over the assembled salad ingredients. Toss thoroughly to ensure everything is evenly coated. Add crushed tortilla chips just before serving. Serve chilled and enjoy the fresh, zesty flavors.

Notes

  • Use fresh, high-quality ingredients for the best flavor and texture.
  • Prepare the salad a day in advance to let flavors meld, but add tortilla chips right before serving to keep them crunchy.
  • Customize toppings such as black olives, shredded Monterey Jack cheese, sour cream, or guacamole as desired.
  • Adjust the spice level by varying the amount of jalapeño or substituting with milder or hotter peppers.
  • Substitute the protein with shrimp, steak, tofu, or chickpeas for variation or dietary preferences.
  • For vegan version, use plant-based yogurt and omit cheese.
  • Store leftovers in airtight container in refrigerator for up to 2 days; tortilla chips will soften over time.

Keywords: Southwestern chicken salad, chopped chicken salad, healthy salad recipe, no-cook salad, grilled chicken salad, Mexican-inspired salad, avocado chicken salad, easy lunch recipe

Find it online: https://liamjayne.com/southwestern-chopped-chicken-salad-recipe/