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Fresh Southwest Chicken Chopped Salad Recipe with Creamy Cilantro Dressing

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A vibrant and fresh southwest chicken chopped salad with a creamy cilantro dressing, perfect for quick meals and packed with bold flavors and satisfying crunch.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), grilled and sliced
  • 4 cups romaine lettuce, chopped (about 2 medium heads)
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen and thawed, or canned)
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1 avocado, diced
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • 1/2 cup crispy tortilla strips or crushed tortilla chips
  • For the Creamy Cilantro Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh cilantro leaves, packed
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice (about half a lime)
  • 1 teaspoon honey or agave syrup
  • 1/2 teaspoon ground cumin
  • 1 small jalapeño, seeded and chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 2–3 tablespoons water, to thin as needed

Instructions

  1. Preheat grill or grill pan to medium-high heat. Season chicken breasts with salt, pepper, and a pinch of cumin. Grill for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into thin strips.
  2. Wash and chop romaine lettuce into bite-sized pieces. Halve cherry tomatoes, dice red bell pepper, finely chop red onion, and drain and rinse black beans. Dice avocado last and toss with a squeeze of lime juice to prevent browning.
  3. In a blender or food processor, combine Greek yogurt, cilantro, garlic, lime juice, honey, cumin, jalapeño (if using), salt, and pepper. Blend until smooth. Add water one tablespoon at a time to thin dressing to desired consistency. Adjust seasoning to taste.
  4. In a large bowl, combine chopped lettuce, tomatoes, black beans, corn, bell pepper, and red onion. Add sliced chicken and diced avocado. Pour creamy cilantro dressing over salad and toss gently to coat evenly.
  5. Sprinkle shredded cheese over the top if using, then add crispy tortilla strips or crushed chips for crunch. Serve immediately.

Notes

Rest chicken after grilling to keep it juicy. Chop ingredients to similar sizes for easy eating. Rinse canned black beans to reduce sodium. Adjust dressing thickness with water. For dairy-free dressing, substitute Greek yogurt with coconut yogurt or cashew cream. Add crunchy tortilla strips just before serving to keep them crisp. Store salad and dressing separately for leftovers.

Nutrition

Keywords: southwest chicken salad, creamy cilantro dressing, chopped salad, grilled chicken salad, healthy salad, quick salad recipe

Find it online: https://elaraeats.com/fresh-southwest-chicken-chopped-salad-recipe-with-creamy-cilantro-dressing-easy-and-best/