Southwest Chicken Chopped Salad with Creamy Chipotle-Lime Dressing

Looking for a salad that’s packed with flavor, fresh vegetables, and a smoky, zesty dressing? Our Southwest Chicken Chopped Salad with Creamy Chipotle-Lime Dressing is exactly what you need! This vibrant salad combines crisp greens, tender grilled chicken, black beans, corn, and a medley of fresh vegetables, all tossed in a creamy chipotle-lime dressing that delivers just the right amount of kick. Perfect for lunch, dinner, or meal prep, this recipe is both satisfying and healthy, while offering bold southwest-inspired flavors.

Ingredients

• For the Salad:
  • 2 cups romaine lettuce, chopped
  • 1 cup red cabbage, finely shredded
  • 1 cup grilled chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or roasted)
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup red onion, finely diced
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 1/2 cup tortilla strips (optional for crunch)
• For the Creamy Chipotle-Lime Dressing:
  • 1/2 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1–2 chipotle peppers in adobo, minced
  • 2 tsp adobo sauce from chipotle can
  • 1 garlic clove, minced
  • Juice of 1 lime
  • 1 tsp honey or maple syrup
  • Salt and pepper, to taste
  • 1–2 tbsp water to thin, if needed

Instructions

1. Prepare the Salad Base:
   In a large mixing bowl, combine chopped romaine, shredded red cabbage, cherry tomatoes, corn, black beans, and red onion. Toss gently to mix.
2. Cook the Chicken:
   Season chicken breast with salt, pepper, and a pinch of smoked paprika. Grill or pan-sear over medium heat until cooked through, about 5–7 minutes per side. Let rest 5 minutes, then dice into bite-sized pieces.
3. Make the Dressing:
   In a small bowl, whisk together Greek yogurt, mayonnaise, minced chipotle peppers, adobo sauce, garlic, lime juice, and honey. Add water 1 tbsp at a time until desired consistency is reached. Season with salt and pepper to taste.
4. Assemble the Salad:
   Add diced chicken to the salad base. Drizzle dressing over the top and toss gently until all ingredients are coated evenly.
5. Add Toppings:
   Sprinkle shredded cheddar, chopped cilantro, diced avocado, and tortilla strips (if using) over the salad. Serve immediately.

Tips for the Perfect Southwest Chicken Salad

• Grill for Flavor: Grilling the chicken adds a smoky depth that pairs beautifully with the chipotle-lime dressing.
• Prep Ahead: Cook chicken and chop vegetables ahead for easy weekday lunches. Store dressing separately to keep salad fresh.
• Adjust Heat: Add more or fewer chipotle peppers depending on your spice tolerance.

Variations

• Vegetarian Version: Replace chicken with roasted sweet potatoes or tofu.
• Low-Carb Option: Skip tortilla strips and corn for a lower-carb version.
• Extra Crunch: Add roasted pepitas or sliced almonds for texture.

Serving Suggestions

• Pair with warm tortillas or garlic bread for a filling dinner.
• Serve in mason jars for meal prep or picnic-friendly options.
• A squeeze of extra lime juice brightens flavors before serving.

Fun Facts & Cultural Context

The Southwest Chicken Chopped Salad draws inspiration from Southwestern U.S. cuisine, known for its bold flavors, smoky spices, and use of beans, corn, and chilies. The chipotle-lime dressing combines creamy and smoky elements, balancing heat with citrusy tang—typical of modern fusion salads that bring together Tex-Mex and American influences. This salad is not only visually vibrant but also nutritionally balanced, offering lean protein, fiber, and healthy fats in every bite.

Nutrition (per serving, approx.)

• Calories: 350
• Protein: 28g
• Carbohydrates: 24g
• Fat: 16g
• Saturated Fat: 4g
• Fiber: 8g
• Sugar: 5g
• Sodium: 450mg

Southwest Chicken Chopped Salad with Creamy Chipotle-Lime Dressing

A fresh, flavorful salad with grilled chicken, veggies, and creamy chipotle-lime dressing, perfect for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American, Southwestern

Calories: 350

Ingredients

  

Salad Ingredients

• 2 cups romaine lettuce chopped
• 1 cup red cabbage shredded
• 1 cup grilled chicken breast diced
• 1 cup cherry tomatoes halved
• 1 cup corn kernels fresh or roasted
• 0.5 cup black beans rinsed and drained
• 0.25 cup red onion finely diced
• 0.25 cup shredded cheddar cheese
• 0.25 cup cilantro chopped
• 1 avocado diced
• 0.5 cup tortilla strips optional

Dressing Ingredients

• 0.5 cup Greek yogurt
• 2 tbsp mayonnaise
• 1-2 chipotle peppers in adobo minced
• 2 tsp adobo sauce
• 1 garlic clove minced
• 1 lime juice from 1 lime
• 1 tsp honey or maple syrup
• to taste salt and pepper
• 1-2 tbsp water to thin dressing

Equipment

• Mixing bowls
• Grill pan or skillet
• Knife and cutting board
• Whisk

Method

 

1. In a large bowl, combine chopped romaine, shredded red cabbage, cherry tomatoes, corn, black beans, and red onion.
2. Season chicken breast with salt, pepper, and smoked paprika. Grill or pan-sear over medium heat until cooked through. Rest 5 minutes, then dice.
3. In a small bowl, whisk together Greek yogurt, mayonnaise, minced chipotle peppers, adobo sauce, garlic, lime juice, and honey. Add water to desired consistency. Season with salt and pepper.
4. Add diced chicken to the salad. Drizzle dressing over and toss gently until evenly coated.
5. Top salad with shredded cheddar, cilantro, diced avocado, and tortilla strips. Serve immediately.

Notes

For extra flavor, grill corn with a light char before adding to salad.