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Easy Southwest Chopped Chicken Salad with Creamy Chipotle Dressing

Close-up of a vibrant southwest salad featuring grilled chicken, black beans, tomatoes, and tortilla chips drizzled with orange dressing.
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Make this satisfying Southwest Chopped Chicken Salad for a quick, flavorful meal. It features seasoned chicken, fresh vegetables, and a homemade creamy chipotle dressing, perfect for a healthy dinner or meal prep.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 cups chopped romaine lettuce
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn, drained
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup crumbled cotija or Monterey Jack cheese (optional)
  • 1/2 cup crushed tortilla chips (for topping)
  • For the Creamy Chipotle Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1–2 canned chipotle peppers in adobo sauce, minced (adjust for spice level)
  • 1 tablespoon adobo sauce from the can
  • 1 tablespoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Season the chicken breasts evenly with chili powder, cumin, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Cook the seasoned chicken for 6-8 minutes per side, until cooked through (internal temperature reaches 165°F). Remove chicken, let it rest for 5 minutes, then shred or dice it.
  3. Prepare the dressing: Combine mayonnaise, Greek yogurt, minced chipotle peppers, adobo sauce, lime juice, garlic powder, and salt in a small bowl. Whisk until smooth.
  4. In a large bowl, combine the chopped romaine lettuce, black beans, corn, cherry tomatoes, diced red bell pepper, and chopped red onion.
  5. Add the cooked chicken to the vegetable mixture.
  6. Drizzle about half of the creamy chipotle dressing over the salad ingredients. Toss gently to coat everything evenly. Add more dressing as needed.
  7. Divide the salad among serving bowls. Top each serving with crumbled cheese (if using) and crushed tortilla chips. Serve immediately.

Notes

  • For quick chicken, use pre-cooked rotisserie chicken and toss it with the taco seasoning mix.
  • This salad works well for meal prep; store the dressing separately and add it just before serving to keep the lettuce crisp.
  • If you prefer a lighter dressing, substitute all the mayonnaise with Greek yogurt.

Nutrition

Find it online: https://miameal.com/southwest-salad-recipe-easy-chipotle-dressing/