Southwest Chopped Chicken Salad is a hearty dinner salad loaded with tons of delicious flavors, and topped with a Southwest Chipotle Dressing.
My husband, affectionately referred to on my blog as “Mr. Juggling Act,” loves salads. It doesn’t matter what kind and long as they are loaded with lots of tasty toppings. (Although it should be said that he’s not a big fan of what he calls “frou-frou lettuce.”) This Southwest Chopped Chicken Salad has all the great flavors he loves in one delicious bowl. You should have seen his eyes light up when he came home from work and saw this salad on the table! The way to this man’s heart is through salads, my friends. If you’re a salad lover, too, you’ll love the bold flavors in this Southwest Chopped Chicken Salad. It’s hearty enough to eat as a meal, and you won’t be snooping around the kitchen for a snack a half hour later! I hope you’ll give it a try soon!
Southwest Chopped Chicken Salad
Here’s how to make this delicious Southwest Chopped Chicken Salad:
- 3 chicken breasts
- 3 tablespoons fajita seasoning mix
- 4 cups of your favorite greens
- 1/2 each of a green, red, yellow and orange bell peppers, chopped
- 1/2 European cucumber, chopped
- 1 cup Red and orange grape tomatoes, halved
- 1 avocado
- Juice of 1 lime
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
Season the chicken breast with the fajita seasoning mix and grill 5-6 minutes per side. Set aside while you assemble the salad.
In a large bowl, combine the greens, bell peppers, cucumbers, and tomatoes.
In a small bowl, add the flesh of the avocado. Squeeze the lime juice over all of the avocado and toss to coat.
Add the avocado to the salad. Chop the chicken and add that to the salad. Serve immediately with Southwest Chipotle Dressing.
You could add crunchy tortilla strips, but then of course your salad wouldn’t be gluten-free, of course.
The Southwest Chipotle Dressing has just the right amount of kick! Here’s how to make it:
Makes 1 cup
- 1 cup mayonnaise
- Juice of 1 lime
- 2 teaspoons sugar
- 1 teaspoon paprika
- 1 teaspoon white vinegar
- 1 teaspoon water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground chipotle chile
- 1/4 teaspoon ground cumin
- salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped (optional)
In a small bowl, whisk together the ingredients until combined. Store left overs in the refrigerator in a mason jar.
Mr. Juggling Act and I aren’t big cilantro fans, so I do not use it. However, if you enjoy the flavor, go ahead and add it to the dressing mixture!
We love reading your comments, so tell us, are you a big fan of salads? And what is your stance on the “frou frou lettuce” – take it or leave it?