Southwest Chicken Chopped Salad
A vibrant and satisfying salad featuring fresh greens, chopped chicken, black beans, corn, and a creamy dressing with a hint of lime and chipotle.
Ingredients
For the Salad
- 5 ounces spring greens, chopped (tender texture)
- 4 cups cooked chicken, chopped into cubes (adds protein)
- 1 14-ounce can black beans, drained and rinsed (provides fiber)
- 1 14-ounce can whole corn kernels, drained (adds sweetness)
- 1 cup cherry tomatoes, halved (offers juiciness)
- 1 large ripe avocado, diced (adds creaminess)
- ⅔ cup red onion, thinly sliced (provides sharpness)
- ¾ cup shredded cheddar cheese (adds richness)
- ⅔ cup fresh cilantro, chopped (fresh flavor)
For the Dressing
- ½ cup plain Greek yogurt (creamy texture)
- 3 Tbsp avocado oil or olive oil (provides moisture)
- 1 Tbsp rice vinegar or apple cider vinegar (adds acidity)
- 2 Tbsp fresh lime juice (brightens flavor)
- 1 Tbsp pure maple syrup (adds subtle sweetness)
- 2 to 5 pieces chipotle chilis in adobo sauce (adds smokiness)
- 1 large clove garlic, minced (adds depth)
- ½ tsp sea salt, to taste (enhances flavor)
- ¼ tsp black pepper, to taste (adds warmth)
Instructions
Preparation
- Begin by preparing the dressing. In a blender or food processor, combine the plain Greek yogurt, avocado oil or olive oil, rice vinegar or apple cider vinegar, fresh lime juice, pure maple syrup, chipotle chilis, minced garlic, sea salt, and black pepper. Blend until smooth. Transfer it to the refrigerator to chill.
- In a large mixing bowl, add the chopped spring greens as the base.
- Add the cubed cooked chicken to the greens.
- Pour in the drained and rinsed black beans.
- Include the drained whole corn kernels.
- Add in the halved cherry tomatoes.
- Toss in the diced avocado.
- Incorporate the thinly sliced red onion.
- Sprinkle the shredded cheddar cheese over the top.
- Add the chopped fresh cilantro.
- Pour in the dressing gradually, adding just the right amount to coat the salad.
- Toss the salad gently until all ingredients are well-coated. Serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container for up to three days. Serve immediately after tossing for the freshest taste.