Name: Southwest Chopped Chicken Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southwest
Ingredients: 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 and dark green 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 also works); 2 tbsp honey; Juice of 1 large lime; Salt and pepper, to taste

Description

This Southwest Chopped Chicken Salad is packed with juicy chicken, crisp vegetables, black beans, corn, and a creamy BBQ lime dressing. Finished with crunchy tortilla strips and queso fresco, it is a colorful and satisfying meal for gatherings or meal prep.

Ingredients

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 and dark green 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 also works)
2 tbsp honey
Juice of 1 large lime
Salt and pepper, to taste

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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Place chicken breasts on the prepared baking sheet and bake for 22–25 minutes, or until the internal temperature reaches 160°F. Let cool completely.
While the chicken cooks, wash, chop, and prepare all salad ingredients.
In a glass measuring cup or bowl, whisk together avocado oil, BBQ sauce, white wine vinegar, yogurt, honey, lime juice, salt, and pepper to make the dressing.
Chop the cooled chicken into small bite-sized pieces and add to a large serving bowl.
Add corn, black beans, peppers, cucumber, tomatoes, green onion, cilantro, almonds, and queso fresco to the bowl.
Pour dressing over the salad and toss well until evenly coated.
Top with tortilla strips and extra queso fresco before serving.

Notes

Greek yogurt can be used for a thicker and creamier dressing.
For extra heat, add diced jalapeño or a pinch of chili powder to the dressing.
Store tortilla strips separately to keep them crunchy.
This salad is great for meal prep and can be refrigerated for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Baking
Cuisine: Southwest

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 10 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 31 g
Cholesterol: 65 mg