When it comes to salad, texture and flavor matter—and this Best-ever Southwestern Chopped Chicken Salad delivers both in spades. It’s hearty, crunchy, fresh, and full of bold, zesty flavors that feel like a party in every bite. No sad lettuce bowls here. This is a salad with substance, color, and big flavor.
We’re talking juicy grilled or rotisserie chicken, crispy romaine, sweet corn, black beans, cherry tomatoes, red onion, avocado, and crunchy tortilla strips. Toss it all in a creamy homemade cilantro-lime ranch dressing and you’ve got a bowl that’s crave-worthy, satisfying, and surprisingly easy to pull together.
What sets this chopped salad apart is how every ingredient is prepped to the same size, so you get a perfect bite every time. It’s bold but balanced: the tangy dressing complements the richness of the avocado and chicken, while the sweet corn and tomatoes brighten it all up.
It makes an amazing meal prep option. Just keep the dressing separate until you’re ready to eat, and it’ll stay fresh for days. It’s also great for feeding a crowd at potlucks, picnics, or game day gatherings.
And that dressing? It’s not store-bought. It’s made with Greek yogurt, lime, garlic, and fresh cilantro. Tangy, creamy, and just the right kick to tie everything together.
This is more than a salad. It’s a full-on flavor bomb in a bowl that works for lunch, dinner, or anything in between.
Servings: 4 large servings
Prep Time: 20 minutes
Cook Time: 10 minutes (if cooking chicken)
Total Time: 30 minutes
Ingredients:
For the Salad:
- 2 cups cooked chicken breast, chopped (grilled or rotisserie)
- 1 head romaine lettuce, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese (optional)
- 1 cup tortilla strips or crushed tortilla chips
For the Cilantro-Lime Ranch Dressing:
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- Juice of 1 lime
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp onion powder
- 1/4 tsp cumin
- Salt and pepper to taste
- 1-2 tbsp water to thin, if needed
Instructions:
- In a large bowl, combine chicken, lettuce, black beans, corn, tomatoes, red onion, and avocado.
- In a small bowl or blender, mix all dressing ingredients until smooth and creamy.
- Drizzle dressing over salad just before serving. Toss well to coat.
- Top with tortilla strips and shredded cheese (if using).
Tips:
- Use rotisserie chicken for convenience.
- Add jalapeño slices for extra heat.
- Prep ahead and store ingredients separately until serving.
- Dressing keeps in the fridge for up to 5 days.
Why You’ll Love This Recipe:
- Big flavors and textures in every bite.
- Protein-packed and nutrient-dense.
- Fresh, fast, and full of color.
- Makes salad feel like a meal, not a side.
This Southwestern Chopped Chicken Salad is a bold, flavor-packed meal with grilled chicken, fresh veggies, and a creamy cilantro-lime dressing. It’s satisfying, colorful, and easy to make—perfect for lunch, dinner, or feeding a crowd.
