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.

17 Comments

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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!

Avatar of Jaclyn

Jaclyn on 1.4.2014

We loved this! Next time we’ll add some chipotle peppers in adobo sauce for a little more kick, but, this is absolutely a favorite now!

57 Reviews

You must be logged in to post a review.

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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