Southwest Chopped Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This southwestern chopped chicken salad combines chicken breast, fresh vegetables, corn, black beans, and almonds with a creamy BBQ dressing. Topped with queso fresco and crispy tortilla strips, it's nourishing and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 large chicken breasts
- 14 oz can corn (drained and rinsed)
- 14 oz can black beans (drained and rinsed)
- 1 red pepper (diced)
- 1 green pepper (diced)
- 1 small english cucumber (diced)
- 2 roma tomatoes (diced)
- 1 bunch green onion (diced (ends + dark green removed))
- 1 cup chopped cilantro
- 1 cup slivered almonds
- 1 cup queso fresco (crumbled (or cotija))
- 1 cup tortilla strips
- 1/2 cup avocado oil mild olive oil
- 1/2 cup BBQ sauce
- 1/4 cup white wine vinegar
- 1/4 cup plain yogurt (greek also works)
- 2 tbsp honey
- juice of 1 large lime
- salt + pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 445mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 125mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.