Southwestern Chopped Salad
Southwestern chopped salad with grilled chicken, black beans, peppers, tomatoes and corn is fresh, crunchy and full of flavor and is finished with a super simple creamy cilantro lime dressing!
Yield: 4 servings
Ingredients
For the salad:
- 10 cups romaine lettuce, finely chopped
- ½ red bell pepper, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 Roma tomatoes, diced small
- 1 cup corn, from 2 cobs or from frozen (see notes)
- ¾ cup black beans
- 2 cups cooked chicken breast, small diced (see notes)
For the dressing:
- ¼ cup plain Greek yogurt, I use non-fat
- 3 tablespoons mayonnaise, I use low-fat
- 1 teaspoon lime zest
- 3 tablespoons lime juice
- 1 jalapeño pepper, seeded for less heat
- ½ cup packed cilantro leaves
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Optional toppings:
- Crushed tortilla chips, shredded cheddar or Monterey or pepper Jack cheese, avocado, salsa, pickled jalapeños, etc.
Instructions
- Combine all of the salad ingredients in a large bowl and mix well.
- Make the dressing. Combine all of the dressing ingredients in a blender. Blend until smooth.
- Pour dressing over salad and mix to coat everything well. Add desired toppings and serve it up!
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Notes
Lettuce: I used all romaine lettuce here so it's nice and crunchy but you could substitute spinach, iceberg or mixed greens if you prefer.
Chicken: I roasted the chicken breasts with southwestern seasoning at 350 degrees for about 25 minutes. You could also use grilled chicken or my fiesta chicken. Or you can use a rotisserie chicken from the store.
Corn: I roasted the corn in a saute pan (can use 1 teaspoon olive oil and sprinkle with salt and pepper or can do it dry - just watch closely). I use medium-high heat and give it about 5 minutes to get some good charring. This step is completely optional - the salad is great with fresh or frozen (thawed) corn thrown right in, too.
Dressing: This homemade dressing is super simple to make in a blender in just minutes, but you could also substitute your favorite store-bought southwestern style dressing if you prefer.
Make ahead: If you are making this ahead, keep the salad and the dressing separate until you are ready to eat.
Video
Nutrition
Calories: 277kcal | Carbohydrates: 37g | Protein: 27g | Fat: 3g | Fiber: 10g | Sugar: 6g
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