Welcome to a recipe that’s sure to brighten your lunch or dinner table—the Southwest Chopped Salad. If you’re looking for a vibrant and nutritious dish that’s bursting with flavors, this is the perfect choice. Packed with fresh ingredients and topped with a creamy chipotle lime dressing, this salad balances heat, sweetness, and crunch. Whether you serve it as a main course or a side dish, it’s a surefire way to satisfy your cravings!
Introduction: Why Southwest Chopped Salad is a Must-Try
Southwest cuisine is renowned for its bold flavors, and this Southwest Chopped Salad lives up to that reputation. Inspired by the culinary traditions of the American Southwest, this salad combines a delightful mix of crisp vegetables, seasoned chicken, and a creamy chipotle dressing, making it a flavorful, gluten-free option for any meal. The blend of fresh ingredients and vibrant colors makes it not only delicious but visually appealing as well.
Ingredients for Southwest Chopped Salad
To make this delectable salad, you’ll need the following 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)
How to Make Southwest Chopped Salad – Step by Step
Step 1: Prepare the Dressing
In a food processor, combine chipotles in adobo, Greek yogurt, mayonnaise, garlic powder, honey, lime juice, olive oil, and salt. Blend until smooth, then add water to achieve the desired consistency. Transfer the dressing to an airtight container and refrigerate until you’re ready to use it.
Step 2: Bake the Chicken
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Rub the chicken breasts with taco seasoning, lime juice, and olive oil. Bake for 15–20 minutes or until the chicken reaches an internal temperature of 165°F. Allow the chicken to rest before slicing it for the salad.
Step 3: Assemble the Salad
In a large bowl, toss together the romaine lettuce, cucumber, bell pepper, jalapeno, cilantro, cherry tomatoes, black beans, corn, pepitas, cotija cheese, and half of the crumbled tortilla chips. Drizzle ½ cup of the dressing over the salad and toss to combine.
Step 4: Top with Chicken and Serve
Slice or dice the cooked chicken breasts and add them to the top of each salad serving. Garnish with the remaining tortilla chips, avocado slices, cilantro, and lime wedges. Serve the salad with the extra dressing on the side.
Helpful Tips for Southwest Chopped Salad
- Adjust the Spice Level: If you’re sensitive to heat, reduce the amount of jalapeno or leave it out entirely. You can also opt for a milder taco seasoning or skip the chipotle in the dressing.
- Make It Vegetarian: Skip the chicken and add more beans or roasted sweet potatoes to keep the dish hearty and satisfying.
- Dressing Consistency: If the dressing is too thick, simply add more water a tablespoon at a time until you reach the desired consistency.
Cooking Tips for the Best Southwest Chopped Salad
- Freshness is Key: Use fresh ingredients, especially the vegetables, to ensure the salad has the best flavor and crunch.
- Taco Seasoning: Make your own taco seasoning by combining chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of salt for extra freshness.
- Resting Chicken: Let the chicken rest for a few minutes after baking to lock in the juices before slicing.
Serving Suggestions for Southwest Chopped Salad
This Southwest Chopped Salad pairs beautifully with a variety of side dishes and drinks. For a complete meal, consider serving it with:
- A side of Mexican Street Corn (Elote)
- A glass of chilled Margarita or a refreshing Agua Fresca
- Crispy Cheese Quesadillas as a complementary appetizer
Nutritional Information for Southwest Chopped Salad (per serving):
- Calories: 480
- Fat: 22g
- Carbohydrates: 42g
- Protein: 30g
- Fiber: 10g
- Vitamin C: 60% of the daily recommended intake
- Iron: 15% of the daily recommended intake
Storage and Leftovers for Southwest Chopped Salad
Southwest Chopped Salad can be stored in the refrigerator for up to 3 days. To keep the salad fresh, store the dressing and salad components separately in airtight containers. When ready to eat, toss the salad with the dressing just before serving. If you have leftover chicken, keep it refrigerated and reheat it in the oven or microwave before adding it back to the salad.
Frequently Asked Questions (FAQs) for Southwest Chopped Salad
- Can I make the dressing ahead of time? Yes! The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge.
- What can I use instead of cotija cheese? You can substitute cotija with feta cheese or queso fresco for a similar texture and flavor.
- Is this salad gluten-free? Yes, it’s naturally gluten-free as long as you use gluten-free tortilla chips and taco seasoning.
- How do I reduce the calories in this recipe? To lower the calorie count, use low-fat yogurt and skip the mayonnaise in the dressing. You can also reduce the amount of avocado or use a lighter cheese option.
Related Recipes for Southwest Chopped Salad Lovers
For more tasty recipes, check out these delicious dishes from Optimal Recipes:
- Ultimate Cowboy Casserole with Cornbread – A hearty and flavorful meal that pairs well with this salad.
- Spicy Pineapple Jalapeno Chutney
– A zesty and sweet condiment perfect for adding a kick to any meal.
Conclusion
There you have it—a flavorful and satisfying Southwest Chopped Salad that’s perfect for any occasion. Whether you’re hosting a gathering or just looking for a quick and healthy meal, this salad is a crowd-pleaser. Try it out and let us know how it turns out! We’d love to hear about your personal twists on this recipe. Happy cooking!
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Southwest Chopped Salad Recipe | Easy & Flavorful Dish
Description
Welcome to a recipe that’s sure to brighten your lunch or dinner table—the Southwest Chopped Salad. If you’re looking for a vibrant and nutritious dish that’s bursting with flavors, this is the perfect choice. Packed with fresh ingredients and topped with a creamy chipotle lime dressing, this salad balances heat, sweetness, and crunch. Whether you serve it as a main course or a side dish, it’s a surefire way to satisfy your cravings!
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)
Instructions
Step 1: Prepare the Dressing
In a food processor, combine chipotles in adobo, Greek yogurt, mayonnaise, garlic powder, honey, lime juice, olive oil, and salt. Blend until smooth, then add water to achieve the desired consistency. Transfer the dressing to an airtight container and refrigerate until you’re ready to use it.
Step 2: Bake the Chicken
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Rub the chicken breasts with taco seasoning, lime juice, and olive oil. Bake for 15–20 minutes or until the chicken reaches an internal temperature of 165°F. Allow the chicken to rest before slicing it for the salad.
Step 3: Assemble the Salad
In a large bowl, toss together the romaine lettuce, cucumber, bell pepper, jalapeno, cilantro, cherry tomatoes, black beans, corn, pepitas, cotija cheese, and half of the crumbled tortilla chips. Drizzle ½ cup of the dressing over the salad and toss to combine.
Step 4: Top with Chicken and Serve
Slice or dice the cooked chicken breasts and add them to the top of each salad serving. Garnish with the remaining tortilla chips, avocado slices, cilantro, and lime wedges. Serve the salad with the extra dressing on the side.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Adjust the Spice Level: If you’re sensitive to heat, reduce the amount of jalapeno or leave it out entirely. You can also opt for a milder taco seasoning or skip the chipotle in the dressing.
- Make It Vegetarian: Skip the chicken and add more beans or roasted sweet potatoes to keep the dish hearty and satisfying.
- Dressing Consistency: If the dressing is too thick, simply add more water a tablespoon at a time until you reach the desired consistency.
