Southwestern Chopped Salad
Southwestern chopped salad with grilled chicken, black beans, peppers, tomatoes and corn is fresh, crunchy and full of flavor and is finished with a super simple creamy cilantro lime dressing!
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Continue Reading at Familyfoodonthetable →Chef's Notes
Lettuce: I used all romaine lettuce here so it's nice and crunchy but you could substitute spinach, iceberg or mixed greens if you prefer.
Chicken: I roasted the chicken breasts with southwestern seasoning at 350 degrees for about 25 minutes. You could also use grilled chicken or my fiesta chicken. Or you can use a rotisserie chicken from the store.
Corn: I roasted the corn in a saute pan (can use 1 teaspoon olive oil and sprinkle with salt and pepper or can do it dry - just watch closely). I use medium-high heat and give it about 5 minutes to get some good charring. This step is completely optional - the salad is great with fresh or frozen (thawed) corn thrown right in, too.
Dressing: This homemade dressing is super simple to make in a blender in just minutes, but you could also substitute your favorite store-bought southwestern style dressing if you prefer.
Make ahead: If you are making this ahead, keep the salad and the dressing separate until you are ready to eat.




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