Bright, satisfying, and full of bold Southwestern flavors, this Southwestern Chopped Chicken Salad is an easy way to enjoy a nourishing meal that’s perfect for lunch, dinner, or meal prep. It combines crisp romaine, tender cubed chicken, sweet corn, creamy avocado, black beans and juicy tomatoes for a vibrant mix of textures and colors. The tangy, spiced yogurt-lime dressing ties everything together while keeping the dish light and fresh. This recipe is flexible — swap ingredients to suit dietary needs or pantry supplies, and adjust the heat to taste.

Ingredients

To make this Southwestern Chicken Salad, gather the following ingredients:

• 6 cups chopped romaine lettuce
• 6 cups cooked chicken, cubed (grilled or rotisserie work well)
• 1 1/2 cups corn (fresh, canned, or thawed frozen)
• 1 1/2 cups black beans, drained and rinsed
• 1 1/2 cups (about 225 g) chopped tomatoes
• 1 avocado, diced
• 1/2 red onion, finely diced
• 3/4 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• Handful chopped cilantro, for garnish

Dressing

• 1/2 cup plain Greek yogurt (nonfat or full-fat)
• 3 tablespoons extra virgin olive oil
• 2 teaspoons honey
• 2 teaspoons apple cider vinegar
• 1 teaspoon minced garlic
• 2 tablespoons fresh lime juice
• 1/2 jalapeño, finely diced (optional, adjust for heat)
• 2 heaping teaspoons taco seasoning (mild or spicy)
• Salt, to taste

Optional substitutions: Use sour cream instead of Greek yogurt for a tangier dressing; swap dairy cheese for a dairy-free alternative to make it lactose-free; replace chicken with grilled tofu or chickpeas for a vegetarian version.

Instructions

Step 1 — Prepare the ingredients

• Wash and chop the romaine, dice the avocado, and finely chop the red onion.
• Cube the cooked chicken into even pieces so each bite has a consistent texture.

Step 2 — Combine the salad

• In a large bowl, add the chopped romaine, cubed chicken, corn, black beans, tomatoes, avocado, and red onion.
• Hold the shredded cheddar and crushed tortilla chips until just before serving to preserve their texture.

Step 3 — Make the dressing

• Whisk the Greek yogurt, olive oil, honey, apple cider vinegar, minced garlic, lime juice, diced jalapeño, and taco seasoning in a small bowl until smooth.
• Taste and season with salt as needed; add more lime or honey to balance acidity and sweetness.

Step 4 — Toss and serve

• Pour the dressing over the salad and toss gently until everything is evenly coated.
• Top with shredded cheddar, crushed tortilla chips, and a sprinkle of chopped cilantro just before serving. Serve chilled.

1. Fresh ingredients matter: Use ripe avocado and fresh corn when possible for the best flavor and texture.
2. Boost the flavor: Grill the chicken with taco seasoning or a light char to add smoky depth.
3. Meal prep friendly: Prep components ahead of time but keep avocado and tortilla chips separate until serving to prevent sogginess.
4. Adjust heat: Increase jalapeño or add a pinch of cayenne if you like it spicier.
5. Dress to taste: If the dressing is too thick, thin it with a splash of water or extra lime juice.