Southwestern Chopped Salad

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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!

By: Kathryn Doherty (via Familyfoodonthetable)
Original Publish: Jul 7, 2015
Last Updated: Mar 1, 2026
Prep: 20 mins
Yields: 4, 4 servings

Nutrition Facts

277 kcalCalories
27 gProtein
37 gCarbs
3 gFat
Finished Southwestern Chopped Salad

Ingredients

Instructions

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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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