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Southwest Chicken Chopped Salad with Creamy Chipotle Dressing Recipe

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4.1 from 8 reviews

This Southwest Chicken Chopped Salad is a vibrant and hearty meal combining fresh lettuce, tender cooked chicken, black beans, corn, and avocado, all tossed in a creamy and smoky chipotle dressing. Topped with crumbled cotija cheese and crunchy tortilla chips, this salad offers a perfect blend of textures and bold southwestern flavors, ideal for a nutritious lunch or light dinner.

Ingredients

For the Chopped Salad:

  • 6 cups lettuce, chopped
  • 3 cups cooked chicken, diced
  • ¾ cup black beans, drained and rinsed
  • ¾ cup corn kernels (fresh, frozen or canned)
  • ¾ cup tomatoes, diced
  • 1 large avocado, diced
  • ¼ cup green onion, sliced
  • 2-3 Tbsp cilantro, chopped
  • ⅓ cup crumbled cotija cheese (or feta cheese)
  • 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 the sauce)
  • 2 tsp maple syrup (or honey)
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp cumin

Instructions

  1. Make the dressing: Whisk together the plain Greek yogurt, sour cream, chipotle in adobo sauce, maple syrup, fresh lime juice, olive oil, salt, and cumin in a small measuring glass or jar. Once combined, refrigerate the dressing while you prepare the rest of the salad to allow the flavors to meld.
  2. Toss the salad: In a large bowl, combine the chopped lettuce, diced cooked chicken, black beans, corn kernels, diced tomatoes, diced avocado, sliced green onions, and chopped cilantro. Add your desired amount of the creamy chipotle dressing and toss everything gently until well coated.
  3. Garnish and serve: Divide the dressed salad into individual bowls. Sprinkle crumbled cotija cheese over each serving and top with crushed tortilla chips for a delightful crunch. Serve immediately for the freshest taste and texture.

Notes

  • You can substitute cotija cheese with feta if preferred.
  • For a spicier dressing, add chopped chipotle peppers along with the adobo sauce.
  • Use fresh, frozen, or canned corn based on availability – just ensure it’s drained if canned.
  • To make it vegetarian, omit the chicken and add extra beans or grilled vegetables.
  • The dressing can be made a day ahead and stored in the fridge in an airtight container.

Find it online: https://recipeplenty.com/southwest-chicken-chopped-salad-with-creamy-chipotle-dressing-recipe/