Southwest Chopped Chicken Salad
Southwest Chopped Chicken Salad
Ingredients
For the Salad
- 6 cups romaine lettuce, chopped
- 1 1/2 pounds chicken breast, cooked and chopped
- 1 can black beans, 15-ounce, rinsed and drained
- 1 cup corn, fresh, frozen (thawed), or canned (drained)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup cotija cheese, crumbled (or feta cheese)
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup tortilla chips, crushed, for topping
- 1 tablespoon olive oil, for cooking chicken
- 1/2 teaspoon salt, for seasoning chicken
- 1/4 teaspoon black pepper, for seasoning chicken
For the Creamy Chipotle-Lime Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup sour cream
- 1/4 cup lime juice, freshly squeezed
- 1 tablespoon adobo sauce, from canned chipotle peppers
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon salt
Instructions
- 1
Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until browned and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 15 min
- 2
Remove the cooked chicken from the skillet and let it rest for a few minutes. Once slightly cooled, slice the chicken, then chop it into bite-sized pieces.
⏱️ 5 min
- 3
While the chicken cooks and cools, prepare the dressing. In a medium bowl or measuring cup, combine the plain Greek yogurt, sour cream, lime juice, adobo sauce from canned chipotle peppers, 2 tablespoons olive oil, maple syrup, ground cumin, and 1/4 teaspoon salt. Whisk all the dressing ingredients together until well combined and creamy.
⏱️ 5 min
- 4
In a large mixing bowl, combine the chopped romaine lettuce, chopped cooked chicken, rinsed and drained black beans, corn, halved cherry tomatoes, diced avocado, crumbled cotija cheese, chopped green onions, and chopped fresh cilantro.
⏱️ 10 min
- 5
Pour the prepared creamy chipotle-lime dressing over the salad ingredients in the large bowl.
⏱️ 1 min
- 6
Using two large spoons or salad tongs, gently toss all the salad ingredients until they are evenly coated with the dressing.
⏱️ 2 min
- 7
Serve the Southwest Chopped Chicken Salad immediately in individual bowls. Garnish each serving with additional crumbled cotija cheese and crushed tortilla chips before enjoying.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Southwest Chopped Chicken Salad
For the Salad
- 6 cups romaine lettuce, chopped
- 1 1/2 pounds chicken breast, cooked and chopped
- 1 can black beans, 15-ounce, rinsed and drained
- 1 cup corn, fresh, frozen (thawed), or canned (drained)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup cotija cheese, crumbled (or feta cheese)
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup tortilla chips, crushed, for topping
- 1 tablespoon olive oil, for cooking chicken
- 1/2 teaspoon salt, for seasoning chicken
- 1/4 teaspoon black pepper, for seasoning chicken
For the Creamy Chipotle-Lime Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup sour cream
- 1/4 cup lime juice, freshly squeezed
- 1 tablespoon adobo sauce, from canned chipotle peppers
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon salt
Instructions
- 1
Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until browned and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 15 min - 2
Remove the cooked chicken from the skillet and let it rest for a few minutes. Once slightly cooled, slice the chicken, then chop it into bite-sized pieces.
⏱️ 5 min - 3
While the chicken cooks and cools, prepare the dressing. In a medium bowl or measuring cup, combine the plain Greek yogurt, sour cream, lime juice, adobo sauce from canned chipotle peppers, 2 tablespoons olive oil, maple syrup, ground cumin, and 1/4 teaspoon salt. Whisk all the dressing ingredients together until well combined and creamy.
⏱️ 5 min - 4
In a large mixing bowl, combine the chopped romaine lettuce, chopped cooked chicken, rinsed and drained black beans, corn, halved cherry tomatoes, diced avocado, crumbled cotija cheese, chopped green onions, and chopped fresh cilantro.
⏱️ 10 min - 5
Pour the prepared creamy chipotle-lime dressing over the salad ingredients in the large bowl.
⏱️ 1 min - 6
Using two large spoons or salad tongs, gently toss all the salad ingredients until they are evenly coated with the dressing.
⏱️ 2 min - 7
Serve the Southwest Chopped Chicken Salad immediately in individual bowls. Garnish each serving with additional crumbled cotija cheese and crushed tortilla chips before enjoying.
⏱️ 2 min