Southwestern Chopped Chicken Salad Recipe
This Southwestern Chopped Chicken Salad is a hearty and filling meal. Ready in 15 min, serves 6.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken*
- 1 and 1/2 cups corn
- 1 and 1/2 cups black beans
- 1 and 1/2 cups (225g) tomatoes, chopped
- 1 avocado, diced
- 1/2 red onion, diced
- 3/4 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- handful chopped cilantro
- 1/2 cup plain Greek yogurt (we use nonfat)
- 3 Tablespoons extra virgin olive oil
- 2teaspoons honey
- 2 teaspoons apple cider vinegar
- 1teaspoon minced garlic
- 2 Tablespoons lime juice
- 1/2 jalapeño, finely diced
- 2 heaping teaspoonstaco seasoning (we use mild)
- salt, to taste and if needed
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