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.
Notes
- 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.