Ingredients
Salad Ingredients
- 5 ounces spring greens, chopped
- 4 cups cooked chicken, chopped into cubes
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can whole corn kernels, drained
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, diced
- ⅔ cup red onion, thinly sliced (about ½ a red onion)
- ¾ cup shredded cheddar cheese
- ⅔ cup fresh cilantro, chopped
Dressing Ingredients
- ½ cup plain Greek yogurt
- 3 Tbsp avocado oil or olive oil
- 1 Tbsp rice vinegar or apple cider vinegar
- 2 Tbsp fresh lime juice
- 1 Tbsp pure maple syrup
- 2 to 5 chipotle chilis in adobo sauce
- 1 large clove garlic, minced
- ½ tsp sea salt (to taste)
- ¼ tsp black pepper (to taste)
Instructions
- Prepare the Dressing: Add all dressing ingredients—Greek yogurt, avocado oil, rice vinegar, lime juice, maple syrup, chipotle chilis, garlic, sea salt, and black pepper—to a small blender or food processor. Blend until completely smooth. If a blender is not available, finely chop the chipotle chilies and mix all dressing ingredients thoroughly in a small bowl. Refrigerate the dressing in an airtight container until ready to use.
- Prepare the Chicken: Cook the chicken ahead of time using your preferred method—grilling, baking, or pan-searing—or use pre-cooked rotisserie chicken for convenience. Once cooked, chop the chicken into bite-sized cubes.
- Assemble the Salad: In a large serving bowl, combine the chopped spring greens, cooked chicken cubes, black beans, corn, cherry tomatoes, diced avocado, sliced red onion, shredded cheddar cheese, and chopped cilantro. Pour your desired amount of the prepared chipotle dressing over the salad and toss well to ensure everything is evenly coated.
- Serve: Divide the salad into individual bowls or plates. Optionally, sprinkle crushed tortilla chips over the top or add a dollop of sour cream for extra creaminess. Enjoy immediately for the best freshness and flavor.
- Store Leftovers: Place any leftover salad in an airtight container and refrigerate for up to 24 hours. While the salad is best enjoyed fresh, it can be consumed the next day if needed.
Notes
- For a vegetarian version, omit the chicken or substitute with grilled tofu or tempeh.
- The number of chipotle chilies can be adjusted based on your preferred spice level.
- Use avocado oil or olive oil interchangeably in the dressing for a mild flavor.
- Crushed tortilla chips add a delightful crunch when sprinkled on top before serving.
- Salad is best served fresh to prevent avocado browning and maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (if cooking chicken from scratch)
- Category: Salad
- Method: Stovetop
- Cuisine: Southwest American
