Hey y’all! If you’re looking for a vibrant, hearty salad bursting with bold flavors and wholesome crunch, this Southwestern Chopped Chicken Salad is calling your name. With juicy grilled chicken, colorful veggies, and a creamy, zesty dressing, it’s the ideal recipe for family dinners, picnics, or meal prepping lunches for the week. Let’s get cooking!
Why You’ll Love This Southwestern Chopped Chicken Salad
- Packed with protein and fiber for a filling, nutritious meal.
- Quick to assemble—perfect for busy weeknights or meal prep.
- Customizable with your favorite toppings and dressings.
- Loaded with fresh, crunchy textures and bold, tangy flavors.
- Great for gatherings—feeds a crowd and looks gorgeous on the table.
Southwestern Chopped Chicken Salad Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 cups chopped Romaine lettuce (about 1 large head)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained (or thawed frozen corn)
- 1 cup cherry tomatoes, quartered
- 1 avocado, diced
- 1/2 cup red onion, finely diced
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/3 cup chopped fresh cilantro
- 1/3 cup tortilla strips or crushed tortilla chips
- For the Dressing:
- 1/3 cup plain Greek yogurt (or sour cream)
- 2 tbsp mayonnaise
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp honey
- 1 tsp chili powder
- 1/4 tsp garlic powder
- Salt and pepper to taste
How to Make Southwestern Chopped Chicken Salad
Step 1: Season and Cook the Chicken
- Preheat your grill or skillet to medium-high heat (about 400°F/200°C).
- Brush chicken breasts with olive oil. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend all over the chicken.
- Grill or cook chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove, rest for 5 minutes, then chop into bite-sized pieces.
Step 2: Prep the Veggies and Toppings
- While chicken cooks, chop Romaine lettuce, quarter tomatoes, dice avocado and red onion, and rinse black beans and corn.
Step 3: Make the Creamy Dressing
- In a bowl, whisk together Greek yogurt, mayo, lime juice, honey, chili powder, garlic powder, and salt & pepper until smooth and creamy.
Step 4: Assemble the Southwestern Chopped Chicken Salad
- In a large salad bowl, layer lettuce, chicken, black beans, corn, tomatoes, avocado, red onion, cheese, cilantro, and tortilla strips.
- Drizzle with 2/3 of the creamy dressing and toss well to coat. Serve with extra dressing on the side.
Notes for Making Southwestern Chopped Chicken Salad
- For extra smoky flavor, try grilling the corn before adding it—here’s a guide on how to grill corn on the cob.
- You can use rotisserie chicken for a speedy shortcut.
- Swap Greek yogurt for dairy-free yogurt for a lighter, lactose-free dressing.
Southwestern Chopped Chicken Salad Variations
- Vegetarian: Leave out chicken and use extra beans or grilled tofu.
- Spicy: Add diced jalapeños or a dash of hot sauce to the dressing.
- Low-Carb: Omit the tortilla strips and corn, and add extra greens like spinach or kale.
Required Equipment for Southwestern Chopped Chicken Salad
- Grill or skillet
- Chef’s knife and cutting board
- Large salad bowl
- Mixing bowls
- Whisk
- Measuring cups and spoons
How to Store Southwestern Chopped Chicken Salad
Store assembled salad (without dressing) in an airtight container in the refrigerator for up to 3 days. Keep dressing separate to avoid sogginess. For best texture, add avocado and tortilla strips just before serving.
Serving Suggestions & Pairings for Southwestern Chopped Chicken Salad
- Pair with a cup of southwest-style soup for a hearty meal.
- Serve alongside garlic bread or cornbread for extra comfort.
- Top with extra lime wedges and a sprinkle of cotija cheese for authentic flair.
Pro Tips for the Best Southwestern Chopped Chicken Salad
- Chop all vegetables evenly for better texture and presentation.
- Let the chicken rest before chopping to keep it juicy—check out why resting meat matters.
- Make extra dressing—it keeps in the fridge for up to a week and is delicious on wraps or as a veggie dip!
Southwestern Chopped Chicken Salad FAQ
- Can I make Southwestern Chopped Chicken Salad ahead of time?
- Yes! Prep all ingredients and store separately for freshest results. Toss together with dressing and toppings just before serving.
- What if I don’t have a grill?
- No worries! Sear the chicken in a hot skillet or bake at 425°F (220°C) for 18-20 minutes, turning halfway.
- Is this recipe gluten-free?
- Yes, as long as you use gluten-free tortilla strips or chips. Double-check labels on packaged ingredients.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 4 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or thawed from frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 1/3 cup shredded cheddar cheese
- For the dressing: 1/4 cup Greek yogurt, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon chopped cilantro, 1/2 teaspoon honey, salt and pepper to taste
Instructions
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1Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with chili powder, cumin, and salt.
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2Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then chop into bite-sized pieces.
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3In a large bowl, combine chopped romaine lettuce, black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, avocado, and cheddar cheese.
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4In a small bowl, whisk together Greek yogurt, lime juice, olive oil, chopped cilantro, honey, salt, and pepper to make the dressing.
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5Add the chopped grilled chicken to the salad. Drizzle with the cilantro-lime dressing and toss gently to combine. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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