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Southwest chicken salad bowl with black beans, corn and avocado

Southwest Chicken Salad

Romaine, chicken, black beans, charred corn, tomatoes, avocado and tortilla strips with a creamy chipotle lime yogurt dressing.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Tex Mex
Calories: 500
Ingredients Method Notes

Ingredients
  

Salad
  • 1 large head romaine lettuce chopped, about 8 cups
  • 2 cups cooked chicken diced or shredded
  • 15 oz black beans 1 can, rinsed and drained
  • 1 1/2 cups corn kernels fresh, frozen or canned
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1/4 red onion thinly sliced
  • 1/2 cup cotija or cheddar cheese crumbled or shredded
  • 1/2 cup tortilla strips or crushed tortilla chips
  • 1/4 cup fresh cilantro chopped
Chipotle lime dressing
  • 1/2 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 3 tbsp lime juice
  • 1 chipotle pepper in adobo plus 1 tsp adobo sauce
  • 1 tsp honey
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp salt

Method
 

  1. Blend the yogurt, olive oil, lime juice, chipotle, adobo sauce, honey, garlic, cumin and salt until smooth. Chill.
  2. Char the corn in a dry, hot skillet 4–5 minutes, stirring once.
  3. Dice or shred the chicken and rinse and drain the beans.
  4. Wash, dry and chop the romaine; halve the tomatoes, slice the onion and chop the cilantro.
  5. Top the romaine with the chicken, beans, corn, tomatoes and onion. Add avocado, cheese and tortilla strips just before serving.
  6. Drizzle with dressing, toss and garnish with cilantro and lime.

Notes

Store components and dressing separately for up to 4 days; dressing keeps 5 days. Nutrition is an estimate.