Southwest Chopped Chicken Salad
Whether you’re hosting a party this weekend or headed to a potluck BBQ, make this easy chopped salad. It’s got everything from fresh corn and avocado to grilled chicken and zesty taco seasoning. Something to please everyone at the party and oh yeah, there are tortilla chips too. It’s quite literally a giant fiesta of flavor and texture in 1 bowl.
Yields: 6-8 servings
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken
- 1 1/2 cups corn
- 1 1/2 cups black beans
- 2 tomatoes, diced
- 1 avocado, diced
- 1/2 red onion, diced
- 3/4 cup shredded cheddar cheese
- 1 cup crushed corn tortilla chips
- handful chopped cilantro
- 1/2 cup plain Greek yogurt
- 3 Tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced garlic
- juice of 1 lime (about 1/4 cup)
- 1/2 jalapeño, finely diced
- 2 heaping teaspoons taco seasoning (I use mild)
- salt, to taste and if needed
- Add all of the salad ingredients to a large bowl. (If you’re not serving it right away, add the tortilla chips on last right before serving. They’ll stay crunchy that way.)
- Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
- Spoon dressing over salad, then give everything a big toss to combine. Serve cold.
- Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2! Add the tortilla chips right before serving.
For the grilled chicken, I drizzled 3 large chicken boneless skinless breasts with olive oil and seasoned with salt and pepper before grilling. This was about 5-6 cups of cubed chicken. You can also use store-bought rotisserie chicken or just any leftover cooked chicken you have. Cooked ground beef, turkey or chicken would be great substitutions.