Southwest Chicken Chopped Salad with Creamy Chipotle Dressing
Bright and bold southwest chicken chopped salad with creamy chipotle lime dressing—perfect summer meal in just 40 minutes.
Ingredients
For the Salad Bowl
- 6 cups chopped lettuce Romaine or mixed greens
- 3 cups cooked chicken diced
- ¾ cup black beans drained & rinsed
- ¾ cup corn kernels fresh, frozen, or canned
- ¾ cup diced tomatoes
- 1 large avocado diced
- ¼ cup sliced green onions green and white parts
- 2 –3 Tbsp chopped fresh cilantro
- ⅓ cup crumbled cotija cheese 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 just the sauce, not the pepper
- 2 tsp maple syrup or honey
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp ground cumin
Instructions
Step 1: Prepare the Creamy Chipotle Dressing
- In a bowl, whisk together Greek yogurt, sour cream, maple syrup, lime juice, olive oil, salt, cumin, and the chipotle-adobo sauce until smooth. Taste and adjust seasoning or sweetness if desired. Chill in the refrigerator while preparing the salad components.
Step 2: Assemble the Salad Base
- Add chopped lettuce, diced chicken, black beans, corn, tomatoes, avocado, green onions, and cilantro to a large bowl. Toss gently to distribute ingredients evenly.
Step 3: Toss with Dressing
- Pour your desired amount of creamy chipotle dressing over the salad components. Toss lightly so everything is coated—but avoid overdressing to preserve texture and freshness.
Step 4: Garnish & Serve
- Divide the salad among four bowls. Top each with a sprinkle of crumbled cotija cheese and a handful of crushed tortilla chips for crunch. Serve immediately to preserve crispness.