Name: Delicious Southwest Chopped Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Dressing:; 2 tbsp chipotle in adobo sauce; ½ cup Greek yogurt; ¼ cup mayonnaise; 1 tsp garlic powder; 1–2 tsp honey; 1 tbsp fresh lime juice; 1 tsp olive oil; Pinch of kosher salt; 4 tbsp water (to thin the dressing); Chicken Breasts:; 2–3 chicken breasts; 2 tbsp taco seasoning (store-bought or homemade); Juice from ½ lime; 2 tsp olive oil; Salad:; 8 cups finely chopped romaine lettuce (about 1 large head); ½ cucumber, finely diced; 1 red bell pepper, finely diced; 1 jalapeno, finely diced (remove seeds for less spice); 1 handful cilantro, finely chopped (plus more for garnish); 1 cup cherry tomatoes, halved; 1 cup black beans, drained and rinsed; 1 cup corn, drained and rinsed; ½ cup roasted pepitas (pumpkin seeds); ⅓ cup crumbled cotija cheese; 1 cup crumbled tortilla chips; 1 avocado, sliced; Lime wedges (for garnish)

Description

A colorful and nutritious salad bursting with flavor.

Ingredients

Scale

Dressing:
2 tbsp chipotle in adobo sauce
½ cup Greek yogurt
¼ cup mayonnaise
1 tsp garlic powder
1–2 tsp honey
1 tbsp fresh lime juice
1 tsp olive oil
Pinch of kosher salt
4 tbsp water (to thin the dressing)
Chicken Breasts:
2–3 chicken breasts
2 tbsp taco seasoning (store-bought or homemade)
Juice from ½ lime
2 tsp olive oil
Salad:
8 cups finely chopped romaine lettuce (about 1 large head)
½ cucumber, finely diced
1 red bell pepper, finely diced
1 jalapeno, finely diced (remove seeds for less spice)
1 handful cilantro, finely chopped (plus more for garnish)
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 cup corn, drained and rinsed
½ cup roasted pepitas (pumpkin seeds)
⅓ cup crumbled cotija cheese
1 cup crumbled tortilla chips
1 avocado, sliced
Lime wedges (for garnish)

Instructions

Start your salad by making the flavorful dressing. In a food processor, toss in the chipotles in adobo sauce, Greek yogurt, mayonnaise, garlic powder, honey, lime juice, olive oil, and a pinch of salt. Blend these ingredients together until you achieve a smooth and creamy mixture. If you prefer a thinner consistency, gradually add water until it reaches your desired thickness. Once done, transfer the dressing to an airtight container and refrigerate it while you work on the other elements of the salad.
Next, focus on the chicken. Preheat your oven to 400°F (200°C). While this heats up, line a baking sheet with parchment paper for easy cleanup. Rub the chicken breasts with the taco seasoning, lime juice, and olive oil, ensuring they are evenly coated. Bake the seasoned chicken in the oven for about 15–20 minutes or until its internal temperature reaches 165°F. Once cooked, let the chicken rest for a few moments, then slice it into bite-sized pieces to add to your salad.
It’s time to put everything together! In a large mixing bowl, combine your chopped romaine lettuce, diced cucumber, bell pepper, jalapeno, chopped cilantro, halved cherry tomatoes, black beans, corn, roasted pepitas, cotija cheese, and half of the crumbled tortilla chips. Drizzle ½ cup of the prepared dressing over the salad mixture and toss it all together until every ingredient is coated in that delicious dressing.
To finish, place the sliced or diced baked chicken atop each salad serving. For a delightful crunch, sprinkle the remaining tortilla chips over the top. Add avocado slices and a sprinkle of extra cilantro for an added touch of freshness. Don’t forget to include lime wedges on the side for an extra zesty burst! Serve your salad immediately, with the remaining dressing on the side for those who like it extra saucy.

Notes

For best results, let the dressing chill for at least 30 minutes before serving for the flavors to meld.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad

Nutrition

Calories: 450 kcal
Sodium: 800 mg
Protein: 30 g