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High Protein Southwest Chicken Salad with Creamy Chipotle Lime Dressing

Close-up of a hearty southwest salad bowl topped with shredded chicken, avocado cubes, black beans, corn, and creamy dressing.

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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.

Ingredients

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  • 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

  1. 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.
  2. Combine the main salad ingredients: In a large bowl, combine the chopped romaine lettuce, shredded chicken, black beans, corn, and cherry tomatoes.
  3. Assemble the salad: Divide the mixture among four bowls. Top each serving with diced avocado and a sprinkle of fresh cilantro.
  4. 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.

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