by - February 05, 2019

This Southwest Chicken Salad resembles a little gathering for your taste buds! It has heaps of veggies, blocks of chicken, some blue corn tortilla chips for that crunch factor and a heavenly smoky chipotle lime dressing. It's sufficiently generous for one fulfilling supper!

Hello! Flying in with this speedy serving of mixed greens formula for ya directly before the end of the week! I recollect years prior having a comparable kinda serving of mixed greens at a chain eatery, just theirs had breaded chicken, bacon and cheddar. Excessively delicious, however not the most beneficial serving of mixed greens on the planet. I needed to help things up a bit with this one. It has all the flavor with less of the dreadful stuff. Sounds great to me!


What's so incredible about this Southwest Chicken Salad?

utilizes remaining chicken… squander not, need not

made in around 10 minutes!

it's solid ish with heaps of vegetables, fiber from beans and protein from both chicken and the yogurt based chipotle lime dressing

solid fat from avocado

it tastes AWESOME!


Chipotle Peppers are really jalapenos that have been smoked and dried. Ordinarily, you can discover them in the general store where you would discover tortillas and salsa. You can buy them dried in a pack or in a can with adobo sauce (how I like to get them).

What's adobo sauce? Like the chipotle peppers themselves, the adobo sauce has a smoky warmth. It's regularly made with ancho chilies, flavors like salt, pepper and oregano. It has a rich ruddy/caramel tone and adds SO much flavor to formulas. We routinely stock our wash room with jars of chipotle peppers and use them in sauces like this Chipotle Lime Dressing, in soup and in stew.

I would suggest tasting one (like, a little snack) before adding to a dish. Not all stew peppers are made equivalent. What's more, even among a similar assortment of bean stew peppers, the warmth level can change. I recall one time hubby and I purchased new jalapeno peppers and there was actually no warmth to them. Like, hubby bit into it as he would an apple. Nothing (however, hubby can eat some zesty stuff, let me tell ya).

Chipotle peppers are something I routinely use in sauces, particularly for plates of mixed greens and tacos. I scarcely ever purchase locally acquired dressings. When you make your own, there's no returning. Furthermore, you can make enough for what you require at some random time without a cluster of additional jugs gliding around your refrigerator.

Southwest Chicken Sàlàd
  • 8 cups lettuce -I used à red/green leàf lettuce, loosely pàcked ànd bite sized pieces
  • 1 cup cooked chicken -cubed
  • 1/3 cup bell pepper -diced
  • 1/3 cup blàck beàns
  • 1/4 cup gràpe tomàtoes -hàlved
  • 1/4 cup corn kernels
  • 1/2 àvocàdo -sliced
  • 6 tortillà chips -I used blue corn

Chipotle Lime Dressing
  • 1-2 chipotle peppers -depending on your heàt tolerànce
  • 1/3 cup Greek yogurt
  • 1 tbsp fresh lime juice -àbout hàlf à lime
  • 1 tbsp chicken stock -I used unsàlted
  • 1 tbsp màyo
  • 1/4 tsp sugàr
  • pinch sàlt
  • pinch blàck pepper

Suggested Gàrnish
  • cilàntro -optionàl

  • Distribute lettuce àmong two bowls.  Top with remàining ingredients, distributing equàlly àmong bowls. Drizzle Chipotle Lime Dressing over top.  Gàrnish with cilàntro, if desired.  Enjoy!
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