Southwest Chicken Chopped Salad
Servings Prep Time
4-6people 20minutes
Servings Prep Time
4-6people 20minutes
Southwest Ranch Dressing
  • 1/2cup mayonnaise
  • 1/2cup Greek yogurtplain, unflavored
  • 1/2tbsp ranch seasoning
  • 1tbsp taco seasoning
  • 1/2 – 1 tbsp lime juicemore or less to taste
  • salt and pepperto taste
For the salad
  • 2cups diced rotisserie chicken
  • 1 green pepper, dicedor whatever combination of bell peppers you have on hand
  • 2 medium tomatoesseeded and diced
  • 4 scallionssliced
  • 1/2bunch cilantrochopped
  • 2 avocadosdiced
  • 1cup black beansdrained and rinsed
  • 1cup sweet corneither canned or frozen (thawed)
  • 1 large romaine heartchopped
  1. Mix the mayo, yogurt, ranch and taco seasonings together in a small bowl.
  2. Add lime juice and salt and pepper. Taste before adding salt as there is quite a bit of salt in the mayo and seasoning mixes.
  3. Let dressing sit in the fridge while you chop the salad ingredients.
  4. In a large bowl, mix all the salad ingredients together, being careful to toss gently so you don’t mash the avocado.
  5. Toss salad with the dressing when you are ready to serve.
Recipe Notes

**Cardinal Rule** Toss the diced avocado with a little lime or lemon juice to prevent them from getting brown before you serve the salad.

BONUS**Cardinal Rule**  Not sure what to do with the leftover seasoning mixes?  Combine either of the seasonings with plain Greek yogurt (or sour cream) to make a quick dip for veggies/pretzels/chips!

Recipe Source: Lauren’s latest

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