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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.