Southwestern Chicken Salad with Chipotle Lime Dressing

Southwest Chicken Salad with Chipotle Lime Dressing

Tonight I had a taste for tacos but I knew I needed a healthier alternative, so I put together a salad that gave me the same flavors without the added calories. All the salad requires is a few chops and a quick whisk. Here we go!

Salad IngredientsDice and season chicken breasts with cumin, black pepper, salt, and oregano. Place in a grill pan and cook for about 5 minutes until all pieces are cooked thoroughly. Set the chicken aside and let’s move on to dicing!

Cut off the stem of the lettuce and chop in strips. I prefer to have my lettuce in small pieces so I go over the strips again to make a bit smaller. Add lettuce to a large bowl along with matchstick carrots, diced avocado, corn, black beans (drained), and chicken. Squeeze 1 tablespoon of lime juice over all the ingredients.

Now onto the dressing. In a small – medium sized bowl whisk together sour cream, minced garlic, lime juice, chopped cilantro, cumin, paprika, chipotle pepper sauce, and honey. For those of you who don’t like a lot of heat…aka my husband, add a little more honey to tame the heat from the chipotle pepper sauce. Top your salad with about 1/4 of the dressing and toss so ingredients are mixed well.

The great thing about this dressing is that it can be used for many other Tex-Mex inspired dishes. It’s great to top tacos, nachos, other salads, quesadillas or top any other meat with rice. Once you top your salad, put the remaining dressing in a plastic container with a lid. It will last for about 2 weeks.

Chipotle Pepper Dressing

Your salad is done! The perfect solution for a taco craving kind of day without the guilt of eating tacos. Hope you enjoy!

Southwest Chicken Salad with Chipotle Lime Dressing

Southwestern Chicken Salad with Chipotle Lime Dressing
Prep time
Cook time
Total time
A taco inspired salad
Recipe type: Salad
Serves: 3
  • 1 medium head romaine lettuce
  • 1 medium tomato
  • 1 can black beans
  • 1 ear fresh corn
  • 1 cup diced carrots
  • 1 avocado
  • 1 lb chicken
  • 1 cup sour cream
  • 1 garlic clove
  • 1 lime
  • ½ teaspoon cilantro
  • 1½ teaspoon chipotle pepper sauce
  • 1 teaspoon honey
  • cumin
  • paprika
  • black pepper
  1. Season and dice chicken
  2. Cook chicken thoroughly, about 5 minutes
  3. Set cooked chicken aside to cool
  4. Chop head of lettuce and add to large bowl
  5. Dice tomato and add to bowl
  6. Dice avocado and add to bowl
  7. Add diced carrots to bowl
  8. Shave ear of corn and add to bowl
  9. Rinse beans and add to bowl
  10. Add cooled diced chicken to bowl
  11. In a separate bowl, whisk 1 cup sour cream, minced clove of garlic, ½ teaspoon chopped cilantro, ¼ teaspoon cumin, 1 shake of paprika, 1½ teaspoon chipotle pepper sauce, and 1 teaspoon honey
  12. Drizzle ¼ of the mixture over the salad ingredients and serve



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