Southwest Chicken Chopped Salad Recipe

This Southwest Chicken Chopped Salad is a flavorful, family-friendly entrée salad! Customise it with different add-ins and dressings!


– 5 ounces spring greens chopped – 4 cups cooked chicken chopped into cubes* – 1 14-ounce can black beans, drained and rinsed – 1 14-oz can whole corn kernels, drained – 1 cup cherry tomatoes halved – 1 large ripe avocado diced – ⅔ cup red onion thinly sliced (about ½ a red onion) – ¾ cup shredded cheddar cheese – ⅔ cup fresh cilantro chopped For the Dressing: – ½ cup plain Greek yogurt – 3 Tbsp avocado oil or olive oil – 1 Tbsp rice vinegar or apple cider vinegar – 2 Tbsp fresh lime juice – 1 Tbsp pure maple syrup – 2 to 5 chipotle chilis in adobo sauce** – 1 large clove garlic minced – ½ tsp sea salt to taste – ¼ tsp black pepper to taste


To make the dressing, blend all ingredients in a small blender or food processor until smooth. 

Step 1

Use a small bowl to mix everything if you don't have a blender. First, finely chop the chipotle chilies. Store in an airtight container until use.

Step 2

Prepare the Salad: If cooking the chicken ahead of time, use your preferred method. See blog post for chicken recipes or buy rotisserie chicken.

Step 3

Place all salad ingredients in a large bowl. Add your preferred dressing and toss until well coated. Serve salad in big bowls and enjoy! Add crushed tortilla chips or sour cream.

Step 4

Keep leftover salad in an airtight container in the fridge for 24 hours. Salads are best fresh, but you can eat leftovers the next day.

Step 5

See Also

See Also

Creamy Peach Popsicles Recipe