Southwestern Chopped Chicken Salad
Big Flavors, Fast Prep – Ready in 15 Minutes!
Meet your new favorite salad—crunchy, creamy, zesty, and loaded with bold Southwestern flavors. This Southwestern Chopped Chicken Salad is an absolute game-changer for busy weeknights, meal prep, or when you just want something fresh and satisfying on the table fast.
We’re talking tender chicken, crisp romaine, juicy tomatoes, creamy avocado, black beans, corn, and the perfect amount of cheddar and tortilla chips for that irresistible crunch. And don’t even get me started on the dressing—tangy, zippy, and just the right kick of heat.
Oh, and the best part? You can make it ahead! The flavors get even better overnight, so if you’re a meal-prep pro (or just love leftovers), this one’s for you.
Let’s get chopping!
Southwestern Chopped Chicken Salad
Ingredients
For the Salad:
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken*
- 1 ½ cups corn
- 1 ½ cups black beans
- 1 ½ cups (225g) chopped tomatoes
- 1 avocado, diced
- ½ red onion, diced
- ¾ cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- Handful of chopped cilantro
For the Dressing:
- ½ cup plain Greek yogurt (nonfat recommended)
- 3 tbsp extra virgin olive oil
- 2 tsp honey
- 2 tsp apple cider vinegar
- 1 tsp minced garlic
- 2 tbsp fresh lime juice
- ½ jalapeño, finely diced
- 2 heaping teaspoons mild taco seasoning
- Salt, to taste
Instructions
- Assemble the Salad: In a large bowl, combine all salad ingredients except the tortilla chips. If preparing in advance, wait to add the chips until just before serving to keep them crispy.
- Make the Dressing: Whisk together all dressing ingredients except for the salt. Taste and add salt if needed.
- Combine & Serve:Drizzle the dressing over the salad and toss to combine. Serve chilled.
Notes
- Cooking Time: 0 minutes (uses pre-cooked chicken)
Ingredient Notes:
- Chicken: Use grilled, rotisserie, or leftover cooked chicken. To grill, season 1 lb of boneless, skinless chicken breasts with olive oil, salt, and pepper, then grill until fully cooked. This yields about 5–6 cups of cubed chicken.
- Corn & Beans: Use fresh, canned (drained and rinsed), or thawed frozen corn and beans.
Make-Ahead Tip:
Prepare the salad up to a day in advance (without the tortilla chips). Store in an airtight container in the refrigerator. Add chips right before serving for the best crunch!
