Southwest chicken chopped salad with creamy chipotle dressing

Why You’ll Love This Recipe

I enjoy how this salad combines so many textures and flavors in one bowl. The smoky, tangy dressing brings everything together, while the crunchy tortilla chips add the perfect finishing touch. It’s a great option for a quick dinner or meal prep.

Ingredients

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

for the chopped salad:
6 cups lettuce (chopped)
3 cups cooked chicken (diced)
3/4 cup black beans (drained and rinsed)
3/4 cup corn kernels
3/4 cup tomatoes (diced)
1 large avocado (diced)
1/4 cup green onion (sliced)
2–3 tbsp cilantro (chopped)
1/3 cup cotija cheese (or feta cheese)
crushed tortilla chips (for serving)

for the creamy chipotle dressing:
1/4 cup plain greek yogurt
1 tbsp sour cream
1 tbsp chipotle in adobo sauce
2 tsp maple syrup (or honey)
2 tbsp fresh lime juice
2 tbsp olive oil
1/2 tsp salt
1/4 tsp cumin

Directions

I start by making the dressing. I whisk together the Greek yogurt, sour cream, chipotle sauce, maple syrup, lime juice, olive oil, salt, and cumin until smooth. I place it in the refrigerator while I prepare the salad.

Next, I add the chopped lettuce, diced chicken, black beans, corn, tomatoes, avocado, green onion, and cilantro to a large bowl.

I pour in my desired amount of dressing and toss everything together until evenly coated.

Finally, I serve the salad in bowls and top it with crumbled cheese and crushed tortilla chips for extra crunch.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Variations

I sometimes use grilled chicken for extra flavor. When I want a vegetarian version, I skip the chicken and add more beans or grilled vegetables. I also like adjusting the spice level by adding more or less chipotle sauce.

Storage/reheating

I store leftovers in the refrigerator for up to 2 days. I keep the dressing separate if possible to maintain freshness. I don’t reheat this salad since it’s best enjoyed cold.

FAQs

Can I make this salad ahead of time?

I can prepare all the ingredients ahead, but I add the dressing and avocado just before serving.

What can I use instead of cotija cheese?

I can use feta cheese or even shredded cheddar as an alternative.

Is this salad spicy?

It has a mild smoky heat, but I can adjust it by reducing the chipotle sauce.

Can I use store-bought dressing?

I can, but I find the homemade dressing adds much more flavor.

What protein can I use instead of chicken?

I like using shrimp, steak, or even tofu as alternatives.

Conclusion

I keep making this southwest chicken chopped salad because it’s fresh, flavorful, and easy to customize. It’s a complete meal that always feels satisfying and perfect for any day of the week.

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