Southwestern Chopped Chicken Salad #healthydinner #yummy
Here’s what I’m putting on the table this 4th of July weekend! We’re having some friends over tonight and I’m planning out my best party spread: another giant bowl of this southwestern inspired salad, aka inspired by my years working at Chili’s/insert nerd emoji here. We’ll fire up the grill for burgers and there will also be skillet cornbread, plenty of cookies, and another icebox cake. I want to hear everything you’re making, so spill the beans below!
Can I just say something? It’s so refreshing to finally have space in our backyard to entertain. It’s most certainly not an outdoor oasis or one of those dreamy HGTV backyards with hanging porch lights and glistening garden fountains but there’s a place to roast s’mores, a table, and bug spray so really… what else does one need?
Cool backyard space = future project.
For now, let’s focus on the eats. That’s definitely something we can perfect.
Whether you’re hosting a party this weekend or headed to a potluck BBQ, make this easy chopped salad. It’s got everything from fresh corn and avocado to grilled chicken and zesty taco seasoning. Something to please everyone at the party and oh yeah, there’s tortilla chips* too. It’s quite literally a giant fiesta of flavor and texture in 1 bowl.
SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI
- 6 cups chopped romaine lettuce
- 6 cups cubed cooked chicken1
- 1 and 1/2 cups corn
- 1 and 1/2 cups black beans
- 2 tomatoes, diced
- 1 avocado, diced
- 1/2 red onion, diced
- 3/4 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- handful chopped cilantro
- 1/2 cup plain Greek yogurt (I use nonfat)
- 3 Tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced garlic
- juice of 1 lime
- 1/2 jalapeño, finely diced
- 2 heaping teaspoons taco seasoning (I use mild)
- salt, to taste and if needed
- Directions:
- Add all of the salad ingredients to a large bowl. (If you're not serving it right away, add the tortilla chips on last right before serving. They'll stay crunchy that way.)
- Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
- Spoon dressing over salad, then give everything a big toss to combine. Serve cold.
