Southwestern Chicken Chop Salad

Some summer days it’s just not worth it to turn on the oven and heat the place up. My sister and I decided salads would be the best alternative for our Father’s Day get together at my parent’s home. Dad is a meat and potatoes kind of guy, but he loved this salad and was grateful he didn’t have grilling duty!! My niece and nephew helped in the kitchen with the chopping and prep work, so it all went super fast. When I saw this on Pinterest, I knew it would become a FAV of mine. The younger kids weren’t wowed by it, but the older ones thought it was great. My sister is trying to eat “clean” right now, so we separated plenty of hers before adding the chips and dressing. I’m eating clean too – I cleaned my plate. 😉

Southwestern Chopped Chicken Salad

recipe adapted from Lauren’s Latest

Prep time: 5 mins

Total time: 5 mins

Serves: 4 large

Ingredients

Salad:
2 cups shredded chicken (I used canned chicken breast meat)
1 green bell pepper, diced
1 red pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (I used 1 cup frozen corn and didn't bother thawing)
2 roma tomatoes, diced
4 green onions, sliced
½ or more head ice berg lettuce, washed and chopped
1 bunch romaine lettuce, chopped
¼ cup cilantro, chopped ( I didn't have any, besides I'm not a fan, so it wasn't missed)
2 ripe avocados, diced
1 cup crushed tortilla chips
Dressing:
½ cup mayonnaise
⅔ cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

Instructions

In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
In a small bowl or jar, stir all dressing ingredients together.
Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips.