Southwest Chicken Salad Recipe
Romaine and mixed greens tossed in honey lime vinaigrette with roasted chicken breast, queso fresco, tomatoes, avocado, black beans, corn, red onion, tortilla strips, cilantro, and chipotle cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Honey Lime Vinaigrette
Chipotle Cream
Method
Prepare Salad Base
Wash Greens
Wash and dry the romaine lettuce and mixed greens thoroughly.
Chop Romaine
Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
Add Mixed Greens
Add the mixed greens to the bowl with the chopped romaine.
Add Toppings
Add Chicken
Shred the roasted chicken breast and add to the salad bowl.
Add Queso Fresco
Crumble the queso fresco and sprinkle it over the salad.
Add Tomatoes
Halve the cherry tomatoes and add to the salad.
Add Avocado
Dice the avocado and add it to the salad bowl.
Prepare Black Beans
Rinse and drain the black beans before adding them to the salad.
Add Corn
Add the corn kernels to the salad.
Add Red Onion
Thinly slice the red onion and scatter over the salad.
Add Tortilla Strips and Cilantro
Top the salad with tortilla strips and chopped cilantro.
Make Honey Lime Vinaigrette
Whisk Vinaigrette
In a small bowl, whisk together honey, lime juice, olive oil, salt, and black pepper until well combined.
Prepare Chipotle Cream
Mix Chipotle Cream
In another small bowl, mix together sour cream, chipotle sauce, and lime juice until smooth.
Serve Salad
Dress Salad
Drizzle the honey lime vinaigrette over the salad and toss gently to combine.
Serve with Chipotle Cream
Serve with a dollop of chipotle cream on top or on the side.