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Southwest Chicken Chopped Salad

A vibrant and satisfying salad featuring juicy chicken, creamy avocado, and a medley of veggies, all tossed in zesty chipotle lime dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast Grilled or cooked
  • 1 medium Avocado Diced
  • 1 can Black beans Drained and rinsed
  • 1 cup Corn Canned or frozen, thawed
  • 2 medium Tomatoes Diced
  • 1/2 medium Onion Chopped
  • 1 cup Cheddar cheese Shredded
  • 1/2 cup Chipotle lime dressing Store-bought or homemade

Method
 

Cooking Chicken
  1. Grill or cook the chicken breast over medium-high heat for about 5-7 minutes per side or until it reaches an internal temperature of 165°F. Once done, chop it into bite-sized pieces.
Combining Ingredients
  1. In a large bowl, combine the chopped chicken, diced avocado, drained black beans, corn, diced tomatoes, and chopped onion. Toss gently to mix.
Adding Cheese and Dressing
  1. Sprinkle shredded cheddar cheese on top of the salad.
  2. Drizzle generously with chipotle lime dressing and toss gently to coat the ingredients.
Serving
  1. Serve immediately for the best taste, enjoying the mix of fresh textures and vibrant flavors.

Notes

This salad is best enjoyed chilled or at room temperature. For an attractive presentation, serve it in individual bowls or on a large platter, garnished with extra slices of avocado or a sprinkle of fresh cilantro. To keep the salad fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid dressing the salad until ready to serve to maintain the crispness of the vegetables.