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Southwestern Chopped Chicken Salad

A fresh and hearty chopped salad loaded with grilled chicken, black beans, corn, avocado, cheddar cheese, and creamy cilantro lime dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 boneless skinless chicken breasts large, grilled and chopped
  • 1 large head romaine lettuce chopped
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh, canned, or thawed frozen
  • 1 avocado diced
  • 1 cup cherry tomatoes halved
  • 0.25 red onion finely diced
  • 1 cup shredded cheddar cheese
  • 1 cup tortilla strips
  • 2 tbsp fresh cilantro chopped
Cilantro Lime Dressing
  • 0.5 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 clove garlic minced
  • 2 tbsp fresh cilantro chopped
  • 0.5 tsp cumin
  • 0.5 tsp chili powder

Equipment

  • Grill pan or outdoor grill
  • Mixing bowls
  • Large salad bowl
  • Whisk

Method
 

  1. Season and grill chicken breasts until fully cooked, then rest and chop.
  2. Whisk together all dressing ingredients until smooth.
  3. Add chopped romaine lettuce to a large salad bowl.
  4. Top with chicken, black beans, corn, avocado, tomatoes, onion, cheddar, and tortilla strips.
  5. Drizzle dressing over salad and toss gently to combine.
  6. Garnish with extra cilantro and serve immediately.

Notes

Add tortilla strips and avocado just before serving for the freshest texture and flavor.