SOUTHWESTERN CHOPPED CHICKEN SALAD

Photo by jill g.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups shredded chicken {you could use rotisserie}

  • 1

    green bell pepper, diced

  • 1

    can black beans, rinsed

  • 1

    can sweet corn OR 1 cup frozen corn, thawed {I used frozen}

  • 2

    roma tomatoes, diced

  • 4

    green onions, chopped

  • 1/4

    cup cilantro, chopped

  • 2

    avocados, diced

  • 1

    head iceberg lettuce, chopped

  • 1

    cup crushed tortilla chips {or taco flavored Dorito’s}

  • DRESSING:

  • 1/2

    cup mayo

  • 2/3

    cups Greek yogurt

  • 1

    tbsp. ranch seasoning

  • 1

    tbsp. taco seasoning

Directions

This dressing couldn’t be any easier to make. For real. Grab yourself a small bowl, toss in all the dressing ingredients, and mix well until combined. Then set aside. Dip your pinky finger in the bowl and sneak a little taste if you’re like me. And then taste it again…with a different finger, of course. Or the same. Just don’t tell anyone you double dipped ;) Chop/dice the avocados, tomatoes, green pepper, cilantro, and onions. Shred your chicken. Rinse your black beans. Chop the lettuce. If you aren’t a fan of iceberg, toss in your favorite flavor. I think this would be excellent with romaine, but the iceberg was on sale :) Mix everything together, except for the chips.

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