Southwestern Chopped Chicken Salad

Now that the kids are in school, I find that I'm busier than ever. There's homework, scouts, soccer, dance. Sometimes I feel like I just don't have time to get everything done, including making dinner. This meal is great because you can chop everything ahead of time and keep it in the fridge until you're ready to eat. Plus it's also a great way to get the kids to eat their veggies!

Printable Recipe

Southwestern Chopped Chicken Salad
1 head iceberg lettuce, chopped
2 cups cooked shredded chicken
1 bell pepper, chopped
2 roma tomatoes, chopped
3 green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
1 can black beans, rinsed and drained
1 can corn, drained
crushed tortilla chips

Dressing:
1/2 cup mayonnaise
2/3 cup plain greek yogurt
1 Tbsp ranch dressing mix
1 Tbsp taco seasoning

In a large bowl, toss together lettuce, chicken, bell pepper, tomatoes, green onions, cilantro, avocados, black beans, and corn.

Combine all ingredients for the dressing and mix well. Pour over the salad, starting with half of the dressing, and toss to combine. Add more dressing, as needed. Top with crushed tortilla chips.

Serves 6 as a main dish

Recipe adapted from Greens and Chocolate

Past Recipes:
One year ago: Rosemary Ranch Chicken Kabobs
Two years ago: Super Burritos