Cooked - Southwest Chicken Chopped Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Southwest Chicken Chopped Salad

4.0

5 ounces spring greens (chopped)

4 cups cooked chicken (chopped into cubes*)

1 14-ounce can black beans, drained and rinsed

1 14-oz can whole corn kernels, drained

1 cup cherry tomatoes (halved)

1 large ripe avocado (diced)

⅔ cup red onion (thinly sliced (about ½ a red onion))

¾ cup shredded cheddar cheese

⅔ cup fresh cilantro (chopped)

½ cup plain Greek yogurt

3 Tbsp avocado oil or olive oil

1 Tbsp rice vinegar or apple cider vinegar

2 Tbsp fresh lime juice

1 Tbsp pure maple syrup

2 to 5 chipotle chilis in adobo sauce**

1 large clove garlic (minced)

½ tsp sea salt (to taste)

¼ tsp black pepper (to taste)

Add all of the ingredients for the dressing to a small blender or food processor and blend until completely smooth. If you don’t have a small blender, you can mix everything together in a small bowl. Just be sure to finely chop the chipotle chilies first. Refrigerate in an airtight container until ready to use.
If you’re cooking the chicken ahead of time, choose your favorite method for preparing the chicken. See blog post for chicken recipe suggestions, or use store-bought pre-cooked chicken such as rotisserie chicken.
Add all of the ingredients for the salad to a large serving bowl. Add in your desired amount of dressing and toss until everything is well coated in dressing. Serve salad in big bowls and enjoy! You can toss in some crushed tortilla chips and/or serve with a dollop of sour cream on top.
Store any leftover salad in an airtight container in the refrigerator for up to 24 hours.
Salads are best when eaten fresh, but you can stretch leftovers until the next day if you're okay with leftovers.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineSouthwestern

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 46 weeks ago

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