Southwest chicken chopped salad with creamy chipotle dressing
Fresh chopped salad loaded with chicken, black beans, avocado, and veggies tossed in a smoky creamy chipotle lime dressing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad / Main Dish
- Method: No-Cook (with pre-cooked chicken)
- Cuisine: American / Southwest
- Diet: Gluten Free
Ingredients
For the Salad
6 cups lettuce (chopped)
3 cups cooked chicken (diced)
3/4 cup black beans (drained & rinsed)
3/4 cup corn kernels (fresh, canned, or frozen)
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)
Crushed tortilla chips (for topping)
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
Instructions
Make Dressing: In a small bowl or jar, whisk together Greek yogurt, sour cream, chipotle sauce, maple syrup, lime juice, olive oil, salt, and cumin. Refrigerate while preparing the salad.
Assemble Salad: In a large bowl, combine lettuce, chicken, black beans, corn, tomatoes, avocado, green onion, and cilantro.
Toss: Add desired amount of dressing and toss until evenly coated.
Garnish & Serve: Top with cotija cheese and crushed tortilla chips. Serve immediately.
Notes
Adjust ingredient amounts based on preference.
Use grilled or rotisserie chicken for convenience.
Let cooked corn cool before adding to the salad.
Add jalapeños for extra heat or skip chipotle for a milder version.
