Description
Elevate your meal experience with this vibrant Southwestern Chopped Chicken Salad, a dish bursting with flavors and textures. Perfect for weeknight dinners, potlucks, or meal prep, this salad features crisp romaine lettuce, juicy tomatoes, creamy avocado, and tender chicken, all tossed in a zesty dressing. In just 15 minutes, you can create a colorful and nutritious dish that will impress your guests and satisfy your cravings. Customize it with seasonal ingredients or toppings to make it truly your own. Enjoy the freshness and bold flavors that make this salad a standout choice!
Ingredients
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken
- 1.5 cups corn
- 1.5 cups black beans
- 1.5 cups chopped tomatoes
- 1 avocado, 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 if needed
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Combine all salad ingredients except tortilla chips in a large bowl.
- In a separate bowl, whisk together dressing ingredients until well combined.
- Drizzle dressing over the salad mixture and toss gently to combine.
- Add tortilla chips just before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Main
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 60mg
Keywords: For added flavor and nutrition, feel free to include seasonal veggies like bell peppers or cucumbers. To make it vegan-friendly, substitute chicken with chickpeas or grilled tofu and replace Greek yogurt with vegan alternatives.