The Pioneer Woman Tasty Kitchen
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Southwest Chicken Chopped Salad

4.91 Mitt(s) 57 Rating(s)57 votes, average: 4.91 out of 557 votes, average: 4.91 out of 557 votes, average: 4.91 out of 557 votes, average: 4.91 out of 557 votes, average: 4.91 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Chop a few things up and voila! A no-cook, healthy dinner!

Ingredients

  • FOR THE SALAD:
  • 2 cups Diced Rotisserie Chicken
  • 1 whole Green Pepper, Diced
  • 1 cup Rinsed And Drained Black Beans
  • 1 cup Sweet Yellow Corn
  • 2 whole Roma Tomatoes, Diced
  • 4 whole Scallions, Washed And Sliced (white And Green Parts)
  • 1 whole Large Romaine Heart, Chopped And Washed
  • ½ bunches Cilantro, Washed And Chopped
  • 2 cups Crushed Tortilla Chips
  • 2 whole Just Under Ripe Avocados, Diced
  • FOR THE DRESSING:
  • ½ cups Mayonnaise
  • ½ cups Sour Cream
  • ½ Tablespoons Ranch Seasoning
  • ½ Tablespoons Taco Seasoning
  • ½ Tablespoons Fresh Lime Juice (optional)
  • Salt And Pepper, to taste

Preparation

In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

18 Comments

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Avatar of Michelle

Michelle on 8.24.2014

This recipe has become a family staple and an easy (and well loved) fix for lunch with girl friends. My variation: I use iceberg lettuce, frozen corn, colorful tortilla strips found in the produce department at my grocery store. I also use the remaining taco seasoning as a dry rub on the chicken and grill it. …And, looking back over the recipe–I realized I error and add 1 TBL of each spice for the dressing. Oops! Anyhow, great recipe! Thank you for sharing!

Avatar of geekwif

geekwif on 7.21.2014

This is really good. Great dinner for a hot day. I added a chopped chipotle pepper in adobo sauce to the dressing for a touch of spice and flavor. We’ll definitely be using this recipe again.

Avatar of ARUN KUMAR R

ARUN KUMAR R on 6.22.2014

Really a Nice Recipe.. I loved it.

Avatar of Janine

Janine on 6.8.2014

This is very good. I decided at the last minute to leave out the chicken because Iwas serving it with enchiladas. I followed the rest as written. I used frozen sweet corn and about 10 times the amount of cilantro, exaggerating just a bit. We loved it! I wanted to go ahead and put the avocados in so I sliced them and tossed with lime juice. No browning at all. A keeper for sure!!

Avatar of twin cooks

twin cooks on 1.8.2014

loved this! easy and healthy… very satisfying!

57 Reviews

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Avatar of ARUN KUMAR R

ARUN KUMAR R on 6.22.2014

Really Nice Recipe.. I loved it.

Avatar of Katy

Katy on 6.20.2014

This was great! It was a TON of salad so some of ours went to waste, but we loved it!

Avatar of Janine

Janine on 6.9.2014

This is very good. I decided at the last minute to leave out the chicken because Iwas serving it with enchiladas. I followed the rest as written. I used frozen sweet corn and about 10 times the amount of cilantro, exaggerating just a bit. We loved it! I wanted to go ahead and put the avocados in so I sliced them and tossed with lime juice. No browning at all. A keeper for sure!!

Avatar of Angie

Angie on 5.18.2014

We love it!!

Avatar of Minnesotamom

Minnesotamom on 5.10.2014

We love this salad. It’s a great one for entertaining or to bring to friends after a baby when they’re sick of casseroles. So summery and light!

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