Description
A bold and satisfying Southwestern chopped chicken salad loaded with grilled chicken, black beans, corn, tomatoes, avocado, cheddar cheese, and crunchy tortilla chips, all tossed in a creamy honey-lime dressing.
Ingredients
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken
- 1 1/2 cups corn kernels
- 1 1/2 cups black beans, drained and rinsed
- 1 1/2 cups chopped tomatoes
- 1 avocado, diced
- 1/2 red onion, diced
- 3/4 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- Handful chopped cilantro
- 1/2 cup plain Greek yogurt
- 3 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- 1/2 jalapeño, finely diced
- 2 heaping teaspoons taco seasoning
- Salt, to taste
Instructions
1. Add romaine lettuce, cooked chicken, corn, black beans, chopped tomatoes, diced avocado, red onion, shredded cheddar cheese, and chopped cilantro to a large bowl. Add tortilla chips just before serving to maintain their crunch.
2. In a separate bowl, whisk together Greek yogurt, olive oil, honey, apple cider vinegar, minced garlic, lime juice, diced jalapeño, and taco seasoning. Season with salt to taste.
3. Pour the dressing over the salad and toss well to combine. Serve immediately.
Notes
Make ahead by preparing the salad up to one day in advance without adding the tortilla chips.
Use grilled, rotisserie, or leftover cooked chicken for convenience.
Fresh, frozen, or canned corn and black beans all work well in this recipe.
Add tortilla chips just before serving to keep them crisp.