Why You’ll Love This Recipe

This Southwest Chicken Chopped Salad is a flavorful, satisfying meal that’s perfect for summer. It’s loaded with fresh veggies, protein-rich chicken, and a smoky, creamy chipotle dressing that adds just the right amount of heat. The crunchy tortilla chips on top give it an irresistible texture. Plus, it’s easy to make, customizable, and can be enjoyed as a main dish or served alongside your favorite BBQ or taco night.

Ingredients

For the Chopped Salad:

• 6 cups lettuce, chopped

• 3 cups cooked chicken, diced

• ¾ cup black beans, drained & rinsed

• ¾ cup corn kernels (fresh, frozen, or canned)

• ¾ cup tomatoes, diced

• 1 large avocado, diced

• ¼ cup green onion, sliced (green & white parts)

• 2-3 tbsp cilantro, chopped

• ⅓ cup cotija cheese, crumbled (optional)

• Crushed tortilla chips, for serving

For the Creamy Chipotle Dressing:

• ¼ cup plain Greek yogurt

• 1 tbsp sour cream

• 1 tbsp chipotle in adobo sauce (from a can of chipotle peppers – only use the sauce)

• 2 tsp maple syrup (or honey)

• 2 tbsp fresh lime juice

• 2 tbsp olive oil

• ½ tsp salt

• ¼ tsp cumin

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Chipotle Dressing

In a bowl, whisk together the Greek yogurt, sour cream, chipotle in adobo sauce, maple syrup, lime juice, olive oil, salt, and cumin until smooth. Store the dressing in the refrigerator while you prepare the rest of your salad.

Step 2: Make the Chopped Salad

In a large mixing bowl, combine the chopped lettuce, cooked chicken, black beans, corn, diced tomatoes, avocado, green onion, and cilantro. Toss gently to combine.

Step 3: Add the Dressing

Pour the desired amount of chipotle dressing over the salad and toss until everything is evenly coated.

Step 4: Serve

Serve the salad immediately, topping each individual bowl with crumbled cotija cheese (optional) and crushed tortilla chips for crunch.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Variations

• Add Toppings: Feel free to add extra toppings like sliced jalapeños for heat, diced red bell peppers for sweetness, or fresh corn for crunch.

• Make It Vegetarian: Omit the chicken and add extra beans, roasted veggies, or quinoa for a vegetarian version.

• Spicy: Increase the amount of chipotle in the dressing for more heat, or add some fresh sliced chilies for a spicier kick.

• Swap the Cheese: If you don’t have cotija cheese, you can substitute with feta cheese or a shredded Mexican cheese blend.

Storage/Reheating

• Storage: This salad is best enjoyed immediately after assembling. However, if you have leftovers, store the salad and the dressing separately in airtight containers in the refrigerator for up to 2 days. Add the dressing and tortilla chips just before serving.

• Reheating: This salad is meant to be served cold, so there’s no need to reheat it.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prepare all the ingredients ahead of time and store them separately. Add the dressing and chips just before serving to keep the salad fresh and crisp.

2. Can I use a different type of protein?

Yes, you can swap the chicken for grilled shrimp, steak, or even roasted tofu for a different protein source.

3. Can I make the dressing spicier?

For more heat, add extra chipotle sauce, a dash of cayenne pepper, or some freshly chopped jalapeños to the dressing.

4. Can I make this salad without the corn?

Yes, you can omit the corn if you prefer, or substitute it with roasted sweet potatoes or diced bell peppers for a different texture.

5. Can I make this salad without dairy?

Yes, to make this salad dairy-free, skip the cotija cheese and use a dairy-free sour cream alternative for the dressing.

6. How do I make the chicken for the salad?

You can use any cooked chicken, but grilled, shredded, or rotisserie chicken works especially well for this recipe. Season with a little taco seasoning or smoked paprika for extra flavor.

7. Can I use frozen corn?

Yes, frozen corn works great in this salad. Just cook and cool it before adding it to the salad.

8. How long does the salad last in the fridge?

This salad is best eaten the day it’s made, but leftovers can be stored for up to 2 days if kept in an airtight container. Be sure to store the dressing separately.

9. Can I make this salad spicy without the chipotle?

Yes, you can substitute the chipotle sauce with hot sauce, salsa, or diced jalapeños for a spicy alternative.

10. Can I use another type of cheese?

If you don’t have cotija cheese, try feta, Monterey Jack, or cheddar cheese for a different flavor.

Conclusion

This Southwest Chicken Chopped Salad with Creamy Chipotle Dressing is a perfect, vibrant meal that’s full of flavor and textures. The smoky chipotle dressing adds a rich depth to the fresh veggies and chicken, while the crunchy tortilla chips bring everything together. Quick to make and customizable to suit your tastes, this salad is a fantastic choice for summer dinners, BBQs, or a delicious weeknight meal!

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