Description
This Southwestern Chopped Chicken Salad will make your weeknight dinner rotation feel like a fiesta – all the bold flavors and none of the fuss!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound), grilled and diced
- 6 cups romaine lettuce, finely chopped
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced (about 1 cup)
- 1 cup corn kernels (fresh, frozen and thawed, or fire-roasted)
- 1 (15 oz) can black beans, drained and rinsed
- 1 large avocado, diced
- 1/3 cup red onion, finely diced
- 1/2 cup cilantro, chopped
- 1/2 cup cotija or feta cheese, crumbled
- 1/4 cup fresh lime juice (about 2–3 limes)
- 1/3 cup olive oil
- 2 tablespoons honey
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, finely chopped
Instructions
- Season chicken breasts with salt, pepper, cumin, and chili powder. Grill over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before chopping into bite-sized pieces.
- In a small bowl or jar, combine lime juice, olive oil, honey, minced garlic, ground cumin, cayenne pepper, salt, black pepper, and chopped cilantro. Whisk or shake vigorously until well combined.
- Thoroughly wash and dry all produce. Chop the romaine lettuce into thin strips, halve the cherry tomatoes, dice the bell pepper and red onion, rinse and drain the black beans, and cube the avocado.
- In a large bowl, combine the chopped romaine, cherry tomatoes, bell pepper, corn, black beans, red onion, and cilantro. Add the diced chicken and toss gently.
- Just before serving, add the diced avocado and crumbled cheese to the salad. Drizzle with the lime-cilantro dressing, starting with half and adding more as needed.
- Toss gently to coat all ingredients evenly. Garnish with additional cilantro and lime wedges if desired. Serve immediately.