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Southwest Chopped Chicken Salad

Southwest Chopped Chicken Salad

This salad is full of beautiful fresh veggie, tender grilled chicken, and topped with a tangy Southwest inspired dressing.
Keyword chopped salad recipe
Author Ang Paris


  • 3 chicken breasts
  • 3 tablespoons fajita seasoning mix
  • 4 cups of your favorite greens
  • 1/2 each of a green, red, yellow and orange bell peppers, chopped
  • 1/2 European cucumber chopped
  • 1 cup red and orange grape tomatoes halved
  • 1 avocado
  • Juice of 1 lime
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels

Southwest Dressing

  • 1 cup mayonnaise
  • juice of 1 lime
  • 2 teaspoons granulated sugar
  • 1 teaspoon paprika
  • 1 teaspoon white vinegar
  • 1 teaspoon water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground chipotle chile
  • 1/4 teaspoon ground cumin
  • salt and pepper to taste
  • fresh cilantro optional


  • Season the chicken breast with the fajita seasoning mix and grill 5-6 minutes per side. Set aside while you assemble the salad.
  • In a large bowl, combine the greens, bell peppers, cucumbers, and tomatoes.
  • In a small bowl, add the flesh of the avocado. Squeeze the lime juice over all of the avocado and toss to coat.
  • Add the avocado to the salad. Chop the chicken and add that to the salad. Serve immediately with Southwest Chipotle Dressing.

For the Dressing

  • In a small bowl, whisk together the ingredients until combined. Store left overs in the refrigerator in a mason jar.
  • If you enjoy cilantro, you can add it to the dressing (or the salad).