Best-ever Southwestern Chopped Chicken Salad – Whether it’s weeknight dinner or brought to a potluck BBQ, this southwestern chopped chicken salad is always a hit. We call it a party of flavor and texture because it’s loaded with crisp corn, fresh avocado, juicy tomatoes, crunchy tortilla chips, and a zesty taco seasoning-spiced Greek yogurt dressing.
Servings: 6
Ingredients
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken*
- 1 and 1/2 cups corn
- 1 and 1/2 cups black beans
- 2 tomatoes, diced
- 1 avocado, diced
- 1/2 red onion, diced
- 3/4 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- handful chopped cilantro
Dressing
- 1/2 cup plain Greek yogurt (we use nonfat)
- 3 Tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced garlic
- juice of 1 lime
- 1/2 jalapeño, finely diced
- 2 heaping teaspoons taco seasoning (we use mild)
- salt, to taste and if needed
Instructions
- Add all of the salad ingredients to a large bowl. (If you’re not serving it right away, add the tortilla chips on last right before serving. They’ll stay crunchy that way.)
- Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
- Spoon dressing over salad, then toss to combine. Serve cold.
Notes
- Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2. Add the tortilla chips right before serving.
- Chicken: For the grilled chicken, we drizzle 1 pound of boneless skinless chicken breasts (about 2-3 breasts) with olive oil and season with salt and pepper before grilling until cooked through. This equals about 5-6 cups of cubed chicken. You could also use store-bought rotisserie chicken or just any leftover cooked chicken you have.
- Corn & Black Beans: You can use freshly cooked corn and beans or canned corn and beans. (Drain first. Rinse the beans if desired.) You can use thawed frozen corn as well.
Sourde: sallysbakingaddiction.com