Southwestern Chopped Chicken Salad Yum
  • Serves 6
  • 10 minutes
  • 0 minutes
  • Rating: ★★★

Ingredients

  • 50 oz chopped romaine lettuce
  • 3 lbs cooked chicken, chopped
  • 12 oz corn
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1 red onion, diced
  • 12 oz black beans
  • 3/4 cup shredded cheddar cheese
  • handful chopped cilantro
  • Dressing
  • 1/2 cup plain Greek yogurt (I use nonfat)
  • 3 Tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon minced garlic
  • juice of 1 lime
  • 1/2 jalapeño, finely diced
  • 2 heaping teaspoons taco seasoning (I use mild)
  • salt, to taste and if needed
  • Dressing Creamy
  • 1/2 cup Greek yogurt
  • 1/4 cup packed cilantro with stems
  • 1/2 lime, juiced
  • 1/4 teaspoon salt

Directions

  1. Add all of the salad ingredients to a large bowl. (If you’re not serving it right away, add the tortilla chips on last right before serving. They’ll stay crunchy that way.)
  2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
  3. Spoon dressing over salad, then give everything a big toss to combine. Serve cold.
  4. Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2! Add the tortilla chips right before serving.

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