Recipes Salads & Sandwiches

Southwestern Chop’t Chicken Salad

October 12, 2015
Southwestern Chop't Chicken Salad

This is one of my family’s favorite salads. The chopped cilantro tops it off. If you can’t finish it in one setting, it will last in the refrigerator overnight. My girls love to take it to school the next day.

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Southwestern Chop't Chicken Salad
Southwestern Chop't Chicken Salad
Prep Time 15 minutes
Servings
4 dinner-sized salads
Ingredients
For the salad:
  • 2 cups shredded rotisserie chicken
  • 1 can black beans rinsed
  • 1 cup can sweet yellow corn (or 1frozen corn thawed)
  • 2 roma tomatoes diced
  • 4 green onions sliced
  • 1 head ice berg lettuce washed and chopped (or three stalks romaine)
  • 1/4 cup Cilantro chopped
  • 2 ripe avocados diced
  • 1 cup crushed baked tortilla chips
For the dressing:
  • 1/2 cup low fat mayonnaise
  • 2/3 cup Greek yogurt or low fat sour cream
  • 1 tbsp ranch seasoning
  • 1 tbsp taco seasoning
Prep Time 15 minutes
Servings
4 dinner-sized salads
Ingredients
For the salad:
  • 2 cups shredded rotisserie chicken
  • 1 can black beans rinsed
  • 1 cup can sweet yellow corn (or 1frozen corn thawed)
  • 2 roma tomatoes diced
  • 4 green onions sliced
  • 1 head ice berg lettuce washed and chopped (or three stalks romaine)
  • 1/4 cup Cilantro chopped
  • 2 ripe avocados diced
  • 1 cup crushed baked tortilla chips
For the dressing:
  • 1/2 cup low fat mayonnaise
  • 2/3 cup Greek yogurt or low fat sour cream
  • 1 tbsp ranch seasoning
  • 1 tbsp taco seasoning
Southwestern Chop't Chicken Salad
Instructions
  1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
  2. In a small bowl, stir all dressing ingredients together.
  3. Pour dressing over salad, starting with about half of the dressing.
  4. Toss to combine, then gradually add more dressing until it is dressed to your liking.
  5. Top with tortilla chips.
Recipe Notes

Photo and recipe adapted from www.greensnchocolate.com


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