Southwestern Chopped Chicken Salad
Meet your new favorite salad: crunchy, creamy, zesty, and loaded with bold Southwestern flavor. This Southwestern Chopped Chicken Salad is ready in about 15 minutes.
It’s packed with tender chicken, crisp romaine, juicy tomatoes, creamy avocado, black beans, and corn, with cheddar and tortilla chips for crunch and a tangy dressing with a little kick.
Best of all, you can make it ahead. The flavors get even better overnight, so it’s perfect for meal prep. Let’s get chopping!
Why You’ll Love This Recipe
There’s so much to love about this salad, but how fast it comes together might be my favorite part. With cooked chicken on hand, it’s ready in about 15 minutes.
It’s also loaded with texture and flavor. Crisp romaine, black beans, corn, creamy avocado, cheddar, and crunchy tortilla chips are tossed in a zesty Greek yogurt dressing with just a little heat.
And it’s great for meal prep, since the flavors get even better overnight.
Let’s get chopping!
Ingredients You’ll Need
This Southwestern salad is packed with fresh, colorful ingredients.
- Romaine Lettuce – crisp and crunchy, the perfect base.
- Cooked Chicken – grilled, rotisserie, or leftover chicken all work.
- Corn and Black Beans – fresh, canned, or frozen, for heartiness and sweetness.
- Tomatoes, Avocado, and Red Onion – fresh, juicy, and creamy.
- Cheddar Cheese – adds a salty, cheesy bite.
- Tortilla Chips – crushed on top for crunch.
- Cilantro – for fresh, herby flavor.
- Greek Yogurt Dressing – yogurt, olive oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.
Step-by-Step Instructions
First, assemble the salad. In a large bowl, combine all salad ingredients except the tortilla chips. If making ahead, wait to add the chips until serving.
Next, make the dressing. Whisk together all dressing ingredients except the salt. Taste and add salt if needed.
Finally, toss and serve. Drizzle the dressing over the salad and toss to combine. Serve chilled.
That’s it! Fresh, crunchy, and full of flavor.
Expert Tips
Add the chips last. They stay crunchy when added right before serving.
Rinse the beans. Rinsing canned beans removes extra salt and starch.
Adjust the heat. Use more or less jalapeño to suit your taste.
Dice the avocado just before serving. It stays bright and fresh that way.
Make-Ahead Tip:
Prepare the salad up to a day in advance (without the tortilla chips). Store in an airtight container in the refrigerator. Add chips right before serving for the best crunch!
Recipe Variations
I love this salad as it is, but it’s easy to make your own.
Swap the cheddar for pepper jack or cotija, or add diced bell peppers for extra crunch.
Use shrimp or steak instead of chicken, or skip the meat and double the beans for a vegetarian version.
Storage & Reheating
Store the salad (without chips) in an airtight container in the refrigerator for up to 3 days. Add the avocado and chips right before serving.
This salad is served cold, so there’s no need to reheat it.
Serving Suggestions
This salad is a meal on its own, but it’s great with tortilla chips and homemade guacamole on the side.
You can also stuff it into a tortilla for an easy wrap.
Recipe FAQs
1. What chicken works best?
Grilled, rotisserie, or leftover chicken all work well.
2. Can I use frozen corn?
Yes. Thaw it first, or use canned corn that’s been drained.
3. Is the dressing spicy?
It has a mild kick from the jalapeño. Leave it out for a milder dressing.
4. Can I make it ahead?
Yes! Make it up to a day ahead without the chips.
5. Can I use sour cream instead of Greek yogurt?
Yes, sour cream works for a slightly richer dressing.
You May Also Love
If this Southwestern chicken salad has you craving more fresh, flavorful meals, here are a few more favorites I think you’ll enjoy. They’re all easy and full of bold flavor.
- Southwest Chicken Salad – another zesty salad loaded with fresh flavor.
- Easy Chicken Fajita Casserole – all the fajita flavor in a cheesy bake.
- Slow Cooker Fiesta Chicken – tender, zesty chicken perfect for bowls and tacos.
- Easy Chicken Burritos – a quick, family-friendly dinner.
- Mexican Street Corn Soup – creamy, cozy, and full of corn flavor.
Save a few of these for later, and you’ll always have something delicious to make!
Southwestern Chopped Chicken Salad
Ingredients
For the Salad:
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken*
- 1 ½ cups corn
- 1 ½ cups black beans
- 1 ½ cups (225g) chopped tomatoes
- 1 avocado, diced
- ½ red onion, diced
- ¾ cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- Handful of chopped cilantro
For the Dressing:
- ½ cup plain Greek yogurt (nonfat recommended)
- 3 tbsp extra virgin olive oil
- 2 tsp honey
- 2 tsp apple cider vinegar
- 1 tsp minced garlic
- 2 tbsp fresh lime juice
- ½ jalapeño, finely diced
- 2 heaping teaspoons mild taco seasoning
- Salt, to taste
Instructions
- Assemble the Salad: In a large bowl, combine all salad ingredients except the tortilla chips. If preparing in advance, wait to add the chips until just before serving to keep them crispy.
- Make the Dressing: Whisk together all dressing ingredients except for the salt. Taste and add salt if needed.
- Combine & Serve:Drizzle the dressing over the salad and toss to combine. Serve chilled.
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- Cooking Time: 0 minutes (uses pre-cooked chicken)
Ingredient Notes:
- Chicken: Use grilled, rotisserie, or leftover cooked chicken. To grill, season 1 lb of boneless, skinless chicken breasts with olive oil, salt, and pepper, then grill until fully cooked. This yields about 5–6 cups of cubed chicken.
- Corn & Beans: Use fresh, canned (drained and rinsed), or thawed frozen corn and beans.
