Southwestern Chopped Chicken Salad

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

1/2 cup plain Greek yogurt (I 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 jalapeƱo, finely diced
2 heaping teaspoons taco seasoning (I use mild)
salt, to taste and if needed

  1. 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.)
  2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
  3. Spoon dressing over salad, then give everything a big toss to combine. Serve cold.

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.

Recipe Notes:
*For the grilled chicken, I drizzled 3 large chicken boneless skinless breasts with olive oil and seasoned with salt and pepper before grilling. This was about 5-6 cups of cubed chicken. You can also use store-bought rotisserie chicken or just any leftover cooked chicken you have.

Original Recipes visit: Southwestern Chopped Chicken Salad @

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