Wednesday, August 8, 2012

Southwestern Chopped Chicken Salad

We all know I love a lunch. Even more so, I love a lunch out. Yesterday, though, I had a massive list of things I wanted to accomplish including some mother- daughter time. While I couldn't schedule two showers, I could plan a lovely lunch at home.

This is seriously one of the most filling salads I have had in forever. It says 4 servings, but I halved the recipe and my mother and I still only made it through half of that! It also seems to be keeping well.. though I picked out the tortilla chips first.

Southwestern Chopped Chicken Salad
recipe adapted from Greens and Chocolate

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
Handful of cherry tomatoes, cut in half
4 green onions, sliced
1 head green leaf lettuce, washed and chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

1/2 cup mayonnaise
2/3 cup Greek yogurt
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. Enjoy!


  1. Can't wait to try this! Love a filling salad more than cheese grits. Wait, not really.