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Southwest Chopped Chicken Salad

Southwest Chopped Chicken Salad

5 from 14 votes
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!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: dinner, meal-prep, Salad
Cuisine: American
Calories: 367

Ingredients
  

Salad
  • 4 large chicken breasts
  • 14 oz can corn drained and rinsed
  • 14 oz can black beans drained and rinsed
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 small english cucumber diced
  • 2 roma tomatoes diced
  • 1 bunch green onion diced (ends + dark green removed)
  • 1 cup chopped cilantro
  • 1 cup slivered almonds
  • 1 cup queso fresco crumbled (or cotija)
  • 1 cup tortilla strips
Dressing
  • 1/2 cup avocado oil mild olive oil
  • 1/2 cup BBQ sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup plain yogurt greek also works
  • 2 tbsp honey
  • juice of 1 large lime
  • salt + pepper

Method
 

  1. Preheat oven to 400F and line baking sheet with parchment paper. Cook chicken breasts for 22-25 minutes or until internal temp reads 160F. Let cool.
  2. Prepare all of salad ingredients by washing, chopping, and draining.
  3. Make salad dress by whisking together all salad dressing ingredients in a glass measuring cup.
  4. Chop cooled chicken into small pieces. Add to large bowl.
  5. Add all of remaining salad ingredients, working way down the list and stopping before tortilla strips.
  6. Pour on dressing and toss entire salad, ensuring each piece is coated. Top with tortilla strips and extra queso fresco.

Nutrition

Calories: 367kcalCarbohydrates: 27gProtein: 24gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 56mgSodium: 428mgPotassium: 683mgFiber: 5gSugar: 11gVitamin A: 794IUVitamin C: 27mgCalcium: 118mgIron: 2mg

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