Southwestern Chopped Chicken Salad

My southwestern chopped chicken salad is ultra-nourishing and totally craveable, made with fresh veggies, chicken breast, and a creamy BBQ dressing. Topped with crumbled queso fresco and crispy tortilla strips, this is one salad that you’ll always look forward to!

Southwest chicken salad

A good salad has it all: nutritious veggies, a filling protein source, and a dressing that’ll keep you coming back. 

Of course, my Southwestern chopped chicken salad hits each mark! It’s made with diced bell peppers, tomato, and cucumber for a fresh crunch. I add ample protein with baked chicken breasts, black beans, and slivered almonds. So many simple ingredients that come together to make every single bite perfect.

Then, I tie everything together with a creamy BBQ vinaigrette that’s bold, sweet, and just a bit smoky –  better than anything you could buy. 

Want more salad inspiration that fits the bill? Peek at my Mediterranean Chickpea Salad, Pear Salad with Dijon Vinaigrette, and Grilled Veggie and Shrimp Orzo Salad.

But first, my Southwest chopped chicken salad is a must-try!

Ingredients needed

Here’s a little bit about everything that goes into  my Southwestern chopped chicken salad so you get the perfect bite in each spoonful: 

Southwestern chopped chicken salad recipe 

• Boneless Skinless Chicken breasts: This salad is made really satisfying with baked chicken breast; I use 4 to give it a great protein content. 
• Corn: One 14oz can of corn is a classic Southwest-style ingredient that is both filling and sweet.
• Black beans: I also add one 14oz can of black beans for extra protein. 
• Bell peppers: This recipe calls for 1 red bell pepper and 1 green – they add a good crunch and subtle sweetness. 
• Cucumber: I include one small English cucumber; its fresh flavor helps balance the bold BBQ dressing. 
• Tomatoes: 2 Roma tomatoes contribute a lovely acidity to this salad. 
• Green onion: 1 bunch of green onion adds a fresh flavor boost. Feel free to swap with red onion if that's your vibe!
• Cilantro: The secret hero of this recipe is 1 cup of chopped cilantro. This fresh herb cuts through rich cheese and creamy BBQ dressing to create a balanced flavor. 
• Almonds: 1 cup of slivered almonds adds a nutty crunch and even more protein.
• Queso fresco: This soft cheese is mild and just a little tangy; I use 1 cup in this recipe. You can swap it for cotija if you prefer!
• Tortilla strips: As a final topping, I add 1 cup of tortilla strips for crunch factor. 

Creamy BBQ vinaigrette 

• Avocado oil: This dressing uses ½ cup neutral oil for fat content. Avocado oil or a mild olive oil both work well. 
• BBQ sauce: Sweet and smoky perfection, this dressing calls for ½ cup of BBQ sauce. 
• White wine vinegar: I use ¼ cup white wine vinegar for an acidic punch. 
• Yogurt: ¼ cup plain yogurt makes this dressing super creamy, though lighter than your traditional mayo-based dressings. 
• Honey: 2 tablespoon of honey balances the tangy vinegar and lime. 
• Fresh lime juice: This dressing uses the juice of 1 large lime for a bright acidity.
• Salt + black pepper: Finish your dressing with salt and pepper to taste. 

Kitchen tools required

To make this chopped chicken salad, gather a few kitchen essentials: 

• Baking sheet
• Parchment paper
• Collander 
• Cutting board
• Kitchen knife
• Large salad bowl
• Glass measuring cup
• Whisk 
• Salad tongs 

You’ll also need measuring cups, including 1 cup, ½ cup, ¼ cup, and 1 tbsp. 

How to make southwestern chopped chicken salad 

First up, preheat your oven to 400F. Then, line a baking sheet with a bit of parchment paper. 

Add 4 large chicken breasts to the prepared pan and bake in the preheated oven for 22-25 minutes; they’re done when the internal temperature reads 160F. Set your chicken aside to cool. 

Next, prepare your salad ingredients. 

Drain and rinse a 14oz can of corn and a 14oz can of black beans. Wash and dice 1 red bell pepper, 1 green bell pepper, 1 small English cucumber, 2 Roma tomatoes, and 1 bunch of green onions with the ends and dark green tops removed. Finally, chop 1 cup of cilantro. 

To make the salad dressing, add all ingredients to a large glass measuring cup, including ½ cup avocado oil, ½ cup BBQ sauce, ¼ cup white wine vinegar, ¼ cup plain yogurt, 2 tablespoon honey, the juice of 1 large lime, salt, and pepper. Whisk well to combine. 

Chop the cooled chicken into small pieces and add them to a large salad bowl. Assemble by adding your ingredients in the listed order, including prepared corn, black beans, bell peppers, cucumber, tomato, green onions, cilantro, 1 cup of slivered almonds, and 1 cup of crumbled queso fresco. 

Pour over the dressing and toss to coat each piece of salad. Top with 1 cup of tortilla strips and extra queso fresco.

Recipe tips

Below are some common southwestern chopped chicken salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve southwestern chopped chicken salad

With all the yummy mix-ins and protein-rich ingredients, this salad makes a complete meal for lunch or dinner. For a bit of extra satiety, you could also add a grain like quinoa or brown rice. 

Hot tip – this salad doubles as an incredible burrito filling! Skip the crispy tortilla strips (unless you’re feeling wild), add your salad to a large tortilla, include optional rice or avocado, and dig in.

Is Southwestern chopped chicken salad gluten-free?

This salad is naturally gluten-free! Make sure to check your ingredients for allergy listings, particularly the tortilla strips and BBQ sauce; some brands may contain gluten. 

Storing leftovers

Store your prepared salad in an airtight container in the fridge for up to two days – after that, you’ll start to see a texture change in the tomatoes and some pooling of the dressing that’ll need a re-mix. Always add the tortilla strips as a final topping. 

For longer storage, store your salad and dressing separately. The BBQ vinaigrette will keep for 5-7 days in an airtight jar. The salad ingredients (minus the tortilla strips) will keep for up to 3-4 days. 

If you liked this recipe, you’ll want to try these!

Try these tasty salad options that are both nutritious and delicious: 

• Creamy Italian Chopped Salad
• Kale Superfood Salad
• BLT Chicken Salad
• Mediterranean Tuna Salad
• Caesar Pasta Salad

All recipes by Erin Morrissey and Photos by Sierra Inn