Southwest Chicken Chopped Salad

Description

This delicious, protein-packed salad brings together juicy chunks of seasoned grilled chicken, sweet corn, black beans, cherry tomatoes, red onion, creamy avocado, and crunchy tortilla strips or crushed corn chips. Tossed together in a creamy, zesty southwest-style dressing (often spiced with lime, cumin, and chili), it offers a fantastic combination of textures—crisp, crunchy, and creamy—all in every single bite.

Recipe: Southwest Chicken Chopped Salad

• Prep time: 20 minutes

• Cook time: 15 minutes (for chicken, if starting raw)

• Servings: 4 to 6

Ingredients

• For the Salad:

  • 2 cooked chicken breasts, diced (or grilled and chopped)

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 cup corn kernels (fresh, canned, or thawed frozen)

  • 1 cup cherry tomatoes, halved

  • ½ cup red onion, finely diced

  • 2 ripe avocados, diced

  • 1 cup shredded cheddar or Monterey Jack cheese

  • 1 to 2 cups crunchy tortilla strips or crushed tortilla chips

  • ¼ cup fresh cilantro, chopped

• For the Dressing:

  • ½ cup mayonnaise or Greek yogurt

  • ¼ cup sour cream

  • Juice of 1–2 limes

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.

2. Combine Main Ingredients: In a large mixing bowl, combine the diced chicken, black beans, corn, cherry tomatoes, red onion, and shredded cheese.

3. Toss with Dressing: Pour the dressing over the chicken and vegetable mixture. Toss gently until everything is evenly coated.

4. Add Avocados & Crunch: Just before serving, gently fold in the diced avocado and top with the crunchy tortilla strips and chopped cilantro so they maintain their texture.

5. Serve: Dish it up immediately while the chips are crunchy, and enjoy!