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Southwest Chicken Chopped Salad with Creamy Chipotle-Lime Dressing

Chopped romaine loaded with seasoned chicken, black beans, corn, tomatoes, avocado, and tortilla chips, tossed in a smoky, creamy chipotle-lime dressing. Fresh, protein-packed, and ready fast.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwest
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 4 cups romaine lettuce chopped
  • 3 cups cooked chicken diced
  • 15 oz black beans drained
  • 1.5 cups corn kernels
  • 1.5 cups tomatoes chopped
  • 1 avocado diced
  • 1 red bell pepper diced
  • 0.5 red onion diced
  • 0.5 cup cilantro chopped
  • 0.5 cup cotija cheese crumbled
  • 1 cup tortilla chips crushed
Creamy Chipotle-Lime Dressing
  • 0.75 cup Greek yogurt
  • 0.25 cup mayonnaise
  • 2-3 tbsp adobo sauce plus 1 chipotle minced
  • 3 tbsp lime juice
  • 1 tbsp honey
  • 1 clove garlic minced
  • 0.5 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 2-4 tbsp water to thin

Equipment

  • Large mixing bowl
  • Blender or whisk
  • Grill pan or skillet

Method
 

  1. Prepare chicken if needed: season and cook until 165°F, then dice.
  2. Blend or whisk all dressing ingredients until smooth, thinning with water as needed.
  3. In a large bowl, combine lettuce, chicken, beans, corn, tomatoes, avocado, bell pepper, onion, and cilantro.
  4. Drizzle with dressing and toss to coat.
  5. Top with cheese, crushed chips, and green onions. Serve immediately.

Notes

For meal prep, store dressing and chips separately. Adjust chipotle for spice level. Use rotisserie chicken for quicker prep.