Southwestern Chop’t Chicken Salad

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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.

Southwestern Chopped Chicken Salad
Prep time: 15 minutes

Serving Size: 4 dinner-sized salads


For the salad:
2 cups shredded rotisserie chicken
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen 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


In a large bowl, combine all salad ingredients together, excluding the tortilla chips. In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips.

Photo and recipe adapted from