Southwest Chicken Chop Salad



  • 2 cups cooked chicken, shredded or diced 
  • 1 green pepper, diced
  • 1 cup black beans
  • 1 cup sweet yellow corn {canned or frozen and defrosted}
  • 2 roma tomatoes, diced
  • 4 scallions, washed and sliced {white and green parts}
  • 1 large romaine heart, washed and chopped –  I prefer bigger pieces in my salad
  • 1/2 bunch cilantro, washed and chopped (Optional)
  • 2 just under ripe avocados, diced
  • 2 cups crushed tortilla chips

for the dressing-

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tablespoon ranch seasoning
  • 1/2 tablespoon taco seasoning
  • 1/2 tablespoon lime juice {optional}
  • salt & pepper, to taste


  • In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

 This recipe comes from Lauren’s Latest… check out her blog!


2 thoughts on “Southwest Chicken Chop Salad

  1. Pingback: August Meal Plan | The Monthly Lineup

  2. Pingback: Aug Revised | The Monthly Lineup

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