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This hearty Southwest Chicken Chopped Salad is the kind of meal I crave often. It checks all the boxes for something fresh, satisfying, and packed with flavor. It comes together fast, uses simple ingredients, and brings just the right amount of spice.
Southwest-inspired meals have a permanent place in my kitchen. Whether it’s my Mexican Slaw or Chicken Tortilla-less Soup, I love mixing bold flavors with wholesome, nourishing ingredients. This chopped salad is no different. Think juicy seasoned chicken, crisp romaine, creamy avocado, black beans, veggies, and crunchy pumpkin seeds. Then top it all off with a smoky chipotle ranch dressing that brings everything together.
As a nutritionist, meals like this are what I come back to again and again. They’re full of protein, healthy fats, fiber, and loads of color from fresh vegetables. This is exactly what balanced eating should look and taste like.
You will love that this easy hearty salad comes together very quickly in less than 20 minutes. It also makes a great option for meal prep and will hold up well in the fridge!
If you enjoy easy, make-ahead salads, be sure to try my Italian Sub Salad with Cabbage (No-Bread!) for another flavorful, protein-packed option that’s perfect for lunches.
Why This Salad Works
- Comes together in under 20 minutes
- Great for busy weeknights or meal prep
- Loaded with flavor and texture
- Gluten-free, and easily modified for Paleo or Whole30
Quick Tips for Success
- Cook the Chicken Right. Season boneless chicken breasts with a mix of paprika, cumin, sea salt, and garlic powder. Sear them in avocado oil for a few minutes on each side until golden and cooked through. Let them rest before slicing so they stay juicy.
- Chop Everything Small. Chop romaine lettuce finely so it mixes well with the rest of the ingredients. Do the same with tomatoes, red onion, bell pepper, avocado, and fresh cilantro. This gives you the perfect bite every time.
- Boost the Flavor and Crunch. Add black beans and corn for heartiness, plus crunchy pumpkin seeds (pepitas) for texture and healthy fats. The creamy chipotle ranch ties it all together. I like to make my own dressing, but if you’re short on time, start with a clean store-bought ranch like Tessamae’s and blend it with chipotle peppers in adobo sauce and a splash of lime juice.
Time-Saving Tips and Swaps
- Use leftover grilled or rotisserie chicken
- Swap in Chipotle Flank Steak or Chili Lime Salmon for a protein twist
- Omit black beans and corn if you’re going grain-free
- Prefer vinaigrette over creamy? Try my Chipotle Lime Vinaigrette for a lighter option
Make-Ahead and Storage
This salad stores well for a couple of days in the fridge. To keep it fresh, wait to add the avocado until you’re ready to serve. You can also store the dressing separately and drizzle just before eating.
If you are craving a quick and flavorful Southwest salad, this one is a winner. It’s the kind of recipe that leaves you feeling energized, satisfied, and excited to make it again tomorrow.
Southwest Chicken Chopped Salad
Ingredients
For the Salad:
- 2 Chicken breast
- 2 tsp Paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tbsp avocado oil or olive oil
- 1 large heart of romaine lettuce
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro
- 1/2 cup black beans (can), (drained and rinsed)
- 1/2 cup frozen corn, (defrosted)
- 1/2 chopped orange bell pepper
- 1/4 cup chopped red onion
- 1 small avocado, (diced)
- 1/2 cup pepitas
For the Chipotle Ranch:
- 1/2 cup Mayonnaise
- 1/3 cup buttermilk or full fat coconut milk
- 1 tsp dried parsley
- 1/2 tsp dried chives
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1 Chipotle pepper in adobo sauce
- 1 tbsp fresh lime juice
Instructions
- Heat a large skillet to medium high heat. In a small bowl, mix together the paprika, cumin, garlic powder, and sea salt. You can also use 1-2 tbsp store bought taco seasoning! Rub the seasoning on both sides of the chicken.
- Cook the chicken for 4-5 minutes per side until browned, and cooked all the way (but still juicy). Do not overcook! Remove from heat and set aside to cool.
- Meanwhile, chop the romaine lettuce finely. Chop any remaining vegetables that aren't already prepped.
- In a large bowl, toss together romaine lettuce, cilantro tomatoes, red onion, corn, black beans, bell pepper, and avocado.
- Make the dressing by combining all ingredients in a food processor or blender. Blend until smooth. You can also use a store bought ranch, and blend with the chipotle pepper and lime juice for a shortcut.
- Pour the 3/4 cup dressing on top of the dressing (you may have extra dressing). Using tongs, toss the salad until everything is combined well. Now sprinkle in the pepitas and sliced chicken.
- Serve with additional cilantro (optional), and season with salt and pepper as needed. You can also add tortilla chips!
