Southwest Chicken Chopped Salad

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A flavorful and satisfying Southwest Chicken Chopped Salad with creamy chipotle dressing, fresh veggies, tender chicken, and crunchy tortilla chips.

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

2 tsp maple syrup (or honey)

2 tbsp fresh lime juice

2 tbsp olive oil

½ tsp salt

¼ tsp cumin

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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. Refrigerate the dressing while you prepare the 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.
Pour the desired amount of chipotle dressing over the salad and toss until everything is evenly coated.
Serve the salad immediately, topping with crumbled cotija cheese (optional) and crushed tortilla chips for crunch.

For extra toppings, try sliced jalapeños, diced red bell peppers, or fresh corn.
To make the salad vegetarian, replace the chicken with extra beans, roasted veggies, or quinoa.
If you prefer more heat, increase the chipotle sauce or add chopped jalapeños to the dressing.
Substitute cotija cheese with feta, Monterey Jack, or cheddar cheese if needed.
Store leftover dressing and salad separately to keep the ingredients fresh. The salad can last up to 2 days in the fridge, but the chips should be added just before serving.

Find it online: https://cheftinaskitchen.com/southwest-chicken-chopped-salad/