Create this vibrant, high-protein Southwest Chicken Salad for a quick dinner or healthy meal prep. It features tender chicken, fresh vegetables, and a zesty, smoky chipotle lime dressing.
Author:katereilly
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Lunch
Method:Assembly
Cuisine:Tex-Mex
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken breast
5 cups chopped romaine lettuce
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen or canned corn, thawed or drained
1 cup cherry tomatoes, halved
1 large avocado, diced
1/2 cup crushed tortilla strips (for topping)
1/4 cup chopped fresh cilantro
For the Dressing:
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon chipotle powder (adjust for heat)
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons water (or more, to thin)
Instructions
Prepare the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chipotle powder, cumin, and salt until smooth. Add water one tablespoon at a time until you reach your desired drizzling consistency. Set aside.
Combine the main salad ingredients: In a large bowl, combine the chopped romaine lettuce, shredded chicken, black beans, corn, and cherry tomatoes.
Assemble the salad: Divide the mixture among four bowls. Top each serving with diced avocado and a sprinkle of fresh cilantro.
Finish and serve: Drizzle the creamy chipotle lime dressing over each salad. Sprinkle with crushed tortilla strips just before serving for crunch.
Notes
For meal prep, store the dressing separately and add the avocado and tortilla strips right before eating to keep textures fresh.
If you prefer a milder flavor, reduce the chipotle powder or substitute it with smoked paprika.
This recipe is naturally gluten free if you use certified gluten-free tortilla strips.