Why You’ll Love Southwest Chopped Chicken Salad Recipe
This salad is hearty enough to serve as a full meal.
It has a great mix of creamy, crunchy, smoky, tangy, and fresh flavors.
It makes 12 servings, which is perfect for gatherings or weekly meal prep.
The dressing is simple, flavorful, and made with everyday ingredients.
It is easy to customize with your favorite Southwest-style toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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, with ends and dark green parts removed
1 cup chopped cilantro
1 cup slivered almonds
1 cup queso fresco, crumbled, or cotija
1 cup tortilla strips
1/2 cup avocado oil or mild olive oil
1/2 cup BBQ sauce
1/4 cup white wine vinegar
1/4 cup plain yogurt, Greek yogurt also works
2 tbsp honey
Juice of 1 large lime
Salt and pepper
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the chicken breasts on the prepared baking sheet. Season with salt and pepper, then bake for 22 to 25 minutes, or until the chicken reaches an internal temperature of 160°F. Let the chicken cool.
While the chicken cools, wash, chop, dice, drain, and rinse the salad ingredients as needed.
In a glass measuring cup or small bowl, whisk together the avocado oil or olive oil, BBQ sauce, white wine vinegar, yogurt, honey, lime juice, salt, and pepper until smooth.
Chop the cooled chicken into small pieces and add it to a large bowl.
Add the corn, black beans, red pepper, green pepper, cucumber, tomatoes, green onion, cilantro, slivered almonds, and queso fresco.
Pour the dressing over the salad and toss until everything is evenly coated.
Top with tortilla strips and extra queso fresco before serving.
Servings and timing
Servings: 12
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Use grilled chicken instead of baked chicken for a smoky flavor.
Swap queso fresco with cotija, shredded cheddar, Monterey Jack, or pepper jack.
Add diced avocado just before serving for extra creaminess.
Use ranch dressing mixed with lime juice and BBQ sauce for a quicker dressing.
Add jalapeños for heat.
Use crushed tortilla chips instead of tortilla strips.
Replace almonds with pepitas or sunflower seeds.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days.
For best texture, store the tortilla strips separately and add them right before serving.
If making ahead, keep the dressing separate until ready to serve.
This salad is best served cold, so reheating is not needed. If you prefer warm chicken, reheat only the chicken separately before adding it to the salad.
FAQs
Can I make this salad ahead of time?
Yes. Prepare the ingredients ahead of time and store the dressing and tortilla strips separately until serving.
Can I use rotisserie chicken?
Yes. Rotisserie chicken is a great shortcut and works well in this salad.
Can I grill the chicken instead?
Yes. Grilled chicken adds a delicious smoky flavor.
What can I use instead of queso fresco?
Cotija, feta, shredded cheddar, or Monterey Jack all work well.
Can I make this salad spicy?
Yes. Add jalapeños, hot sauce, chili powder, or spicy BBQ sauce.
Can I use frozen corn?
Yes. Thaw and drain it before adding it to the salad.
How do I keep the salad from getting soggy?
Add the dressing and tortilla strips right before serving.
Is Greek yogurt okay for the dressing?
Yes. Greek yogurt makes the dressing slightly thicker and creamier.
Can I leave out the cilantro?
Yes. You can skip it or replace it with parsley.
What should I serve with this salad?
It works well on its own, or you can serve it with warm tortillas, rice, or a simple soup.
Conclusion
Southwest Chopped Chicken Salad is a fresh, filling, and flavorful recipe that is easy to prepare and perfect for feeding a crowd. With tender chicken, crisp vegetables, beans, corn, cheese, almonds, tortilla strips, and a creamy BBQ-lime dressing, it is a satisfying salad that works for lunch, dinner, meal prep, or gatherings.
