Name: Southwestern Chopped Chicken Salad with Creamy Taco Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: Southwestern
Ingredients: 6 cups chopped romaine lettuce; 6 cups cubed cooked chicken; 1 and 1/2 cups corn; 1 and 1/2 cups black beans; 1 and 1/2 cups (225g) chopped tomatoes; 1 diced avocado; 1/2 diced red onion; 3/4 cup shredded cheddar cheese; 1 cup crushed tortilla chips; 1 handful chopped cilantro; 1/2 cup plain Greek yogurt (nonfat recommended); 3 tablespoons extra virgin olive oil; 2 teaspoons (14g/10ml) honey; 2 teaspoons apple cider vinegar; 1 teaspoon minced garlic; 2 tablespoons lime juice; 1/2 finely diced jalapeño; 2 heaping teaspoons mild taco seasoning; Salt, to taste and if needed

Description

This flavor and texture-packed Southwestern Chopped Chicken Salad comes together in minutes and can be prepared the day before. It combines romaine lettuce, cooked chicken, corn, black beans, tomatoes, avocado, red onion, cheddar cheese, crunchy tortilla chips, and cilantro with a creamy Greek yogurt taco dressing.

Ingredients

6 cups chopped romaine lettuce
6 cups cubed cooked chicken
1 and 1/2 cups corn
1 and 1/2 cups black beans
1 and 1/2 cups (225g) chopped tomatoes
1 diced avocado
1/2 diced red onion
3/4 cup shredded cheddar cheese
1 cup crushed tortilla chips
1 handful chopped cilantro

Dressing

1/2 cup plain Greek yogurt (nonfat recommended)
3 tablespoons extra virgin olive oil
2 teaspoons (14g/10ml) honey
2 teaspoons apple cider vinegar
1 teaspoon minced garlic
2 tablespoons lime juice
1/2 finely diced jalapeño
2 heaping teaspoons mild taco seasoning
Salt, to taste and if needed

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Instructions

Add the romaine lettuce, cooked chicken, corn, black beans, tomatoes, avocado, red onion, cheddar cheese, and cilantro to a large bowl. If you are not serving the salad right away, reserve the tortilla chips and add them just before serving so they stay crunchy.
In a separate bowl, whisk together the Greek yogurt, olive oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning. Taste the dressing and add salt as needed.
Spoon the dressing over the salad and toss everything together until evenly combined.
Top with the crushed tortilla chips and serve cold.

Notes

Make ahead: Prepare the salad through step 3 up to one day ahead. The flavors develop further by the second day. Add the tortilla chips just before serving.
Chicken: For grilled chicken, drizzle 1 pound of boneless, skinless chicken breasts (about 2–3 breasts) with olive oil and season with salt and pepper. Grill until cooked through. This makes approximately 5–6 cups of cubed chicken. Rotisserie chicken or leftover cooked chicken also works.
Corn and black beans: Use freshly cooked or canned corn and beans. Drain canned ingredients first, and rinse the beans if desired. Thawed frozen corn can also be used.
Tortilla chips: Keep the crushed chips separate until just before serving to preserve their crunch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Main Course
Method: No Cook
Cuisine: Southwestern, American