Southwestern Chopped Chicken Salad

I’m excited to share my take on Southwestern Chopped Chicken Salad—a vibrant, flavorful bowl full of crunchy romaine, cubed chicken, beans, corn, avocado, cheddar, fresh veggies, and crushed tortilla chips, all toss‑coated in a creamy jalapeño‑lime Greek yogurt dressing. It’s a satisfying meal-ready salad bursting with color and texture.

Why I’ll Love This Recipe

I love how every bite delivers contrasting textures—crisp lettuce, creamy avocado, tender chicken, and crunchy tortilla chips—plus bold southwestern flavors from the jalapeño‑lime dressing. It’s quick to assemble, can be prepped ahead to let flavors meld, and stays fresh all day without wilting. It’s my go‑to for fast lunches or light dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salad

• Romaine lettuce, chopped (about 6 cups)

• Cooked chicken breast, cubed (about 6 cups)

• Corn kernels (1½ cups)

• Black beans, rinsed (1½ cups)

• Tomatoes, chopped (1½ cups)

• Avocado, diced

• Red onion, diced (½ small)

• Shredded cheddar cheese (¾ cup)

• Crushed tortilla chips (1 cup)

• Fresh cilantro, chopped (a handful)

For the Dressing

• Plain Greek yogurt (½ cup)

• Extra virgin olive oil (3 Tbsp)

• Honey (2 tsp)

• Apple cider vinegar (2 tsp)

• Garlic, minced (1 tsp)

• Lime juice (typically 2 Tbsp)

• Finely diced jalapeño (½ pepper)

• Taco seasoning (2 teaspoons)

• Salt, to taste (added after tasting)

Directions

1. I cube the cooked chicken and chop all vegetables. I rinse and drain black beans and drain corn if using canned.

2. I add romaine, chicken, corn, beans, tomatoes, avocado, red onion, cheese, and cilantro to a large bowl. I hold off on adding the tortilla chips until serving to keep them crunchy.

3. I whisk together all the dressing ingredients (except salt), taste it, then adjust with salt as needed.

4. I pour the dressing over the salad and toss thoroughly to coat everything evenly.

5. Just before serving, I sprinkle the crushed tortilla chips on top and give it one final gentle toss.

Servings and Timing

• Prep time: about 10–15 minutes, mostly chopping veggies and cubing chicken

• Cook time: 0 minutes, if using already cooked chicken (e.g., rotisserie or leftover)

• Total time: 15 minutes

• Serves: 6 people as a hearty main‑dish salad

Variations

• I sometimes substitute grilled steak, shredded rotisserie chicken, or even cooked ground beef for the chicken.

• I swap cheddar for crumbled cotija, queso fresco, or feta for a tangy twist.

• I’ll add pickled jalapeños or pumpkin seeds for extra spice or crunch.

• For a vegetarian version, I omit the chicken and increase black beans or add crispy chickpeas.

Storage/Reheating

• I store leftovers in the fridge in an airtight container, but I keep the dressing and chips separate to preserve crunch.

• The salad keeps well for up to 24 hours, and the flavors mellow and meld over time. Chips added at serving ensure they stay crispy.

• Dressing can be stored separately for up to 3–4 days. It tastes fresh when whisked before serving.

FAQs

Can I prep this salad in advance?

I can—I often prep everything up to tossing in the dressing a day ahead. I refrigerate it and add the chips just before serving so they stay crunchy.

Can I use canned beans and frozen corn?

Absolutely. I usually use canned black beans (rinsed) and canned/frozen corn—just drain well before adding.

What if I don’t have Greek yogurt?

Greek yogurt makes the dressing creamy. If needed, I substitute with plain sour cream or a blend of yogurt and mayonnaise to keep texture and tang.

How spicy is the dressing?

The jalapeño and taco seasoning lend a mild but noticeable heat. I tailor spice by adjusting the jalapeño amount or omitting it for a milder version.

Can I make this dairy‑free?

Yes—I omit the yogurt and cheese, and use a dairy-free yogurt or avocado-based dressing and skip the cheese or use a vegan alternative.

Conclusion

I truly enjoy how this Southwestern Chopped Chicken Salad blends bold flavors, vibrant textures, and easy prep into a satisfying, colorful meal. It’s ideal for busy days, meal prep, or when I want something bright, fresh, and filling. I hope you enjoy making it as much as I do!

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