Southwest Chicken Chopped Salad Recipe

This Southwest Chicken Chopped Salad is a flavorful, family-friendly entrée salad! Customize it with different add-ins and dressings!

For the Salad: – 5 ounces spring greens chopped – 4 cups cooked chicken chopped into cubes* – 1 14-ounce can black beans, drained and rinsed – 1 14-oz can whole corn kernels, drained – 1 cup cherry tomatoes halved – 1 large ripe avocado diced – ⅔ cup red onion thinly sliced (about ½ a red onion) – ¾ cup shredded cheddar cheese – ⅔ cup fresh cilantro chopped For the Dressing: – ½ cup plain Greek yogurt – 3 Tbsp avocado oil or olive oil – 1 Tbsp rice vinegar or apple cider vinegar – 2 Tbsp fresh lime juice – 1 Tbsp pure maple syrup – 2 to 5 chipotle chilis in adobo sauce** – 1 large clove garlic minced – ½ tsp sea salt to taste – ¼ tsp black pepper to taste


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Blend all dressing ingredients in a small blender or food processor until creamy.


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Use a small bowl to mix everything if you don't have a blender. First, finely cut the chipotle chilies. Store in an airtight container until use.

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If prepping, use your favorite chicken cooking method. Buy rotisserie chicken or check the site for chicken recipes.

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Place all salad ingredients in a large bowl. Add your preferred dressing and toss until well coated.

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Serve salad in huge bowls and enjoy! Add crushed tortilla chips or sour cream. Keep leftover salad in an airtight jar in the fridge for 24 hours.

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Although it is better to eat salads fresh, you can always have leftovers the next day.

Also See

Cucumber Tomato Salad Recipe