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Southwest Chicken Chopped Salad with Creamy Chipotle Dressing

A vibrant chopped salad with grilled chicken, roasted corn, black beans, and a smoky creamy chipotle dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch, Snack
Cuisine: American, Southwest
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 6 cups romaine lettuce chopped
  • 1 cup roasted corn fresh, canned, or frozen
  • 1 cup black beans rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 medium avocado diced
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup tortilla strips for topping
Protein
  • 2 cups chicken breast cooked and diced
Creamy Chipotle Dressing
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1-2 chipotle peppers in adobo finely chopped
  • 1 tbsp lime juice
  • 1 tsp honey or agave
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1-2 tbsp water to thin if needed

Equipment

  • Mixing bowls
  • Knife and cutting board
  • Small bowl for dressing
  • Whisk

Method
 

  1. Dice cooked chicken into bite-sized pieces.
  2. Chop romaine, halve cherry tomatoes, dice avocado, rinse black beans, and roast corn if fresh.
  3. Whisk together Greek yogurt, mayonnaise, chopped chipotle peppers, lime juice, honey, smoked paprika, salt, and pepper in a small bowl. Adjust consistency with water.
  4. Combine romaine, corn, black beans, cherry tomatoes, and chicken in a large bowl. Toss gently.
  5. Fold in avocado and shredded cheddar cheese.
  6. Drizzle dressing over salad and toss gently to coat.
  7. Sprinkle tortilla strips on top just before serving.
  8. Garnish with cilantro and lime wedges, serve immediately.

Notes

Adjust chipotle peppers for desired spice level. Keep dressing separate for meal prep.