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

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.
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.
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.
Assemble the Salad:
Add diced chicken to the salad base. Drizzle dressing over the top and toss gently until all ingredients are coated evenly.
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