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Southwest Chicken Chopped Salad with Chipotle Dressing

A vibrant, protein-packed salad featuring spiced chicken, charred corn, and a creamy, smoky chipotle Greek yogurt dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southwestern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 boneless, skinless chicken breasts halved horizontally
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil divided
Salad Base
  • 1 cup corn kernels fresh or thawed
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1/2 red onion thinly sliced
  • 1/2 cup cilantro chopped
  • 1 head romaine lettuce chopped
Chipotle Dressing
  • 1 cup plain Greek yogurt
  • 2 chipotle peppers in adobo sauce
  • 1 tbsp honey
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika

Equipment

  • Large skillet
  • Mixing bowl
  • Blender or food processor
  • Cutting board

Method
 

Cooking
  1. Mix paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper in a bowl, then coat the chicken evenly.
  2. Heat 1 tablespoon of olive oil in a skillet and cook chicken for 5-7 minutes per side until fully cooked.
  3. Rest the chicken for 5 minutes before slicing into strips.
  4. Sauté corn in the remaining olive oil over high heat for 3-4 minutes until charred.
  5. Combine lettuce, corn, beans, tomatoes, avocado, onion, and cilantro in a large bowl.
  6. Blend Greek yogurt, chipotle peppers, honey, lime juice, cumin, paprika, and salt until smooth.
  7. Add sliced chicken to the salad, drizzle with dressing, and toss to combine.

Notes

Store salad and dressing separately in the fridge for up to 2 days. The dressing can be stored in a jar for up to a week.