Southwestern Chopped Chicken Salad

Looking for something fresh, filling, and full of flavor? This Southwestern Chopped Chicken Salad is about to become your new go-to. Whether you’re juggling a busy workday, trying to feed a picky eater, or simply craving something that tastes like sunshine in a bowl—this salad checks all the boxes.

It’s hearty enough to stand alone as a meal, packed with protein-rich chicken, fiber-loaded black beans, sweet corn, and crunchy tortilla chips (because we all deserve a little crunch in our lives). Oh—and the creamy, tangy dressing with just a whisper of heat? Let’s just say you might want to double it.

Why You’ll Love This Southwestern Chopped Chicken Salad

Let’s be honest: salads sometimes get a bad rep. But this Southwestern Chopped Chicken Salad is not that sad desk salad you’ve been avoiding. It’s colorful, crunchy, creamy, and downright craveable. Here’s why:

• It’s meal-prep friendly – You can make most of it ahead of time.
• Full of bold Southwestern flavors – Think lime, taco spices, and a touch of jalapeño.
• Balanced and satisfying – With protein, healthy fats, and veggies, it actually keeps you full.
• Customizable – Not into beans? Skip ’em. Need it dairy-free? Easy peasy.

It’s basically a fiesta in a bowl—and you’re invited.

Ingredients You’ll Need

Let’s break it down. Here’s what goes into your salad bowl and that zesty dressing:

Salad Ingredients

• 6 cups chopped romaine lettuce
• 6 cups cubed cooked chicken*
• 1½ cups corn
• 1½ cups black beans
• 1½ cups chopped tomatoes
• 1 avocado, diced
• ½ red onion, diced
• ¾ cup shredded cheddar cheese
• 1 cup crushed tortilla chips (save for the end!)
• Handful chopped cilantro

(*Got leftover rotisserie chicken? Even better.)

Dressing Ingredients

• ½ cup plain Greek yogurt (we use nonfat)
• 3 Tbsp extra virgin olive oil
• 2 tsp honey
• 2 tsp apple cider vinegar
• 1 tsp minced garlic
• 2 Tbsp lime juice
• ½ jalapeño, finely diced (optional kick!)
• 2 heaping tsp taco seasoning (mild or spicy—your call)
• Salt, to taste

How to Make Southwestern Chopped Chicken Salad

This comes together in minutes—no fancy techniques required. Just a big bowl, a whisk, and maybe a margarita on the side.

1. Chop and Combine
   Add all the salad ingredients to a large mixing bowl—except the tortilla chips (trust me on this one).
2. Make the Dressing
   In a separate bowl, whisk together the Greek yogurt, olive oil, honey, vinegar, garlic, lime juice, jalapeño, and taco seasoning. Taste it first, then add salt if needed.
3. Bring It All Together
   Pour the dressing over your salad and give it a good toss to coat everything evenly. Right before serving, sprinkle those crushed tortilla chips over the top for that addictive crunch.
4. Serve Cold
   This salad is best served chilled—and it holds up beautifully in the fridge if you need to prep it ahead.

Aneta’s Little Tip 💡

If your house is anything like mine, someone always picks around the red onion or “accidentally” eats all the avocado before dinner. To keep everyone happy, I sometimes set the mix-ins in small bowls and let folks build their own salad bar-style. It turns a Tuesday night dinner into a mini event!

Also, the dressing? It doubles as a killer dip for veggies or chips. You’re welcome.

FAQs About Southwestern Chopped Chicken Salad

Let’s Wrap It Up (in a Tortilla, Maybe?)

This Southwestern Chopped Chicken Salad isn’t just a salad—it’s a whole vibe. It’s what you make when you want dinner to feel easy and exciting, when you’re trying to eat healthy but still want flavor, and when you need a dish that’ll make your family say, “Wow—can we have this again next week?”

So next time life gets hectic (or you just have leftover chicken staring at you), give this recipe a spin. Your taste buds—and your schedule—will thank you.

Happy cooking,
Aneta 💛

More Chicken Magic You’ll Love

If this Southwestern Chopped Chicken Salad won your heart (and your taste buds), there’s a good chance you’ll fall in love with a few more flavor-packed favorites from the Chicken Magic kitchen. Here are some perfect follow-ups to keep your menu fresh, fun, and fuss-free:

• Craving more Tex-Mex flair? You’ll love this Chicken Taco Casserole—cheesy, hearty, and made for busy weeknights.
• If you’re obsessed with crunchy textures, don’t miss these Baked Cream Cheese Chicken Taquitos. They’re crispy, creamy, and freezer-friendly!
• Want another salad that doesn’t feel like a compromise? Try this Healthy Avocado Chicken Salad—refreshing, protein-packed, and perfect for lunch.
• And for a quick weeknight win, check out this irresistible Street Corn Chicken Casserole. It’s like summer in every bite, no grill required.

These recipes are just a click away—because one chicken recipe is never enough, right? 💛

Southwestern Chopped Chicken Salad

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• Author: Aneta
• Total Time: 15 mins
• Yield: 6 servings 1x

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Description

This colorful and flavor-packed Southwestern Chopped Chicken Salad is the perfect quick meal! Loaded with chicken, black beans, corn, avocado, and tossed in a creamy lime dressing, it’s a hearty, healthy dish everyone will crave.

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Ingredients

Scale 1x2x3x

Salad

• 6 cups chopped romaine lettuce

• 6 cups cubed cooked chicken

• 1½ cups corn

• 1½ cups black beans

• 1½ cups chopped tomatoes

• 1 avocado, diced

• ½ red onion, diced

• ¾ cup shredded cheddar cheese

• 1 cup crushed tortilla chips

• Handful of chopped cilantro

Dressing

• ½ cup plain Greek yogurt (nonfat recommended)

• 3 Tablespoons extra virgin olive oil

• 2 teaspoons honey

• 2 teaspoons apple cider vinegar

• 1 teaspoon minced garlic

• 2 Tablespoons lime juice

• ½ jalapeño, finely diced

• 2 heaping teaspoons taco seasoning (mild)

• Salt, to taste

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Instructions

1. In a large bowl, combine the romaine, chicken, corn, black beans, tomatoes, avocado, red onion, cheddar, and cilantro.

2. In a separate bowl, whisk together all dressing ingredients except the salt. Taste and add salt as needed.

3. Pour dressing over the salad and toss to coat.

4. Add crushed tortilla chips right before serving for the best crunch.

5. Serve chilled and enjoy!

Notes

To make ahead: Combine salad and dressing separately. Add dressing and chips just before serving.
Add extra lime or jalapeño if you like a bigger citrusy or spicy punch.
Great use for leftover rotisserie chicken

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Salad , Lunch
• Method: No cook
• Cuisine: Southwestern

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 6 g
• Sodium: 580 mg
• Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 7 g
• Protein: 28 g
• Cholesterol: 65 mg