Chopped Chicken Salad – Southwest Style with Chipotle Dressing
This Southwest Chicken Chopped Salad is packed with crisp lettuce, juicy chicken, black beans, corn, avocado, and a smoky chipotle lime dressing. It’s topped with crunchy tortilla chips for the perfect summer dinner salad—bold in flavor, fresh in texture, and easy to make in under an hour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Salads
Ingredients
For the Salad:
6 cups chopped lettuce
3 cups cooked chicken breast, diced
¾ cup canned black beans, drained and rinsed
¾ cup corn kernels (fresh, frozen, or canned)
¾ cup diced tomatoes
1 large avocado, diced
¼ cup sliced green onions
2–3 tablespoons chopped cilantro
⅓ cup crumbled cotija cheese (optional)
Crushed tortilla chips, for serving
For the Creamy Chipotle Dressing:
¼ cup plain Greek yogurt
1 tablespoon sour cream
1 tablespoon chipotle in adobo sauce (just the sauce from canned chipotle peppers)
2 teaspoons maple syrup or honey
2 tablespoons fresh lime juice
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground cumin
Instructions
Prepare the Dressing:
In a small bowl, whisk together Greek yogurt, sour cream, chipotle in adobo sauce, maple syrup (or honey), lime juice, olive oil, salt, and cumin until smooth. Refrigerate while assembling the salad.Assemble the Salad:
In a large mixing bowl, combine chopped lettuce, diced chicken, black beans, corn, tomatoes, avocado, green onions, and cilantro. Toss well to distribute ingredients evenly.Dress and Serve:
Add the chipotle dressing to the salad and toss until coated. Sprinkle crumbled cotija cheese and crushed tortilla chips over each serving bowl. Serve immediately.
Nutrition
- Serving Size: 4
- Calories: Approx. 450 per serving (without cotija cheese or extra chips; values may vary depending on ingredients used)