A Fresh & Flavorful Salad in Just 15 Minutes!This vibrant Southwestern Chopped Chicken Salad is packed with bold flavors and crunchy textures. It’s quick to prepare and can be made ahead for even better flavor the next day!
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
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.
- 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.