Southwest Chopped Chicken Salad

This Southwest Chopped Chicken Salad is loaded with veggies, beans and chicken. Perfect for meal prepping and taking for lunches, can be eaten hot or cold! I found this gem on TikTok @coops.kitchen

This recipe is so versatile, I often find myself adding or substituting certain ingredients. Let’s get started:

Gather your ingredients:

• 2 chicken breasts

• Olive Oil

• Cumin

• Paprika

• Chili Powder

• Garlic Powder

• Onion Powder

• Oregano or Italian Seasoning

• Salt

• Pepper

• 1 Red Pepper

• 1 Green Pepper

• 1/2 Onion

• 2 Green Onions

• 1 Roma Tomato

• Handful of Cilantro

• 1 can of black beans

• 1 ear of corn or one can of corn

• Plain Greek Yogurt

• Lime

The first step is going to be to prepare your chicken. Go ahead and preheat your oven to 425°. Take your two chicken breasts and butterfly them (Hopefully you are better at this than I am, building skills here people). Then you can tenderize them, I have done this step and not done it; the chicken came out fine both times. Next you want to put a dot of olive oil on each piece of chicken and lather it on. I didn't list any measurements for the seasonings above because I have found each time I make this Southwest Chopped Chicken Salad, it is better to season from the heart; when you think it looks good, it's good.

To season the chicken, I used salt, pepper, garlic powder, onion powder, chili powder, paprika, italian seasoning ( I didn't have oregano, so I improvised, sue me) and cumin. Make sure not to add too much chili powder, the first time I made this I got the paprika and the chili powder mixed up and boyyyy could you tell the difference. Pop those beauties in the oven for about 20 minutes to start.

After you get those in the oven, start choppin' everything else. Have a big bowl handy for all the veggies. I diced both the red and green peppers, as well as the onion. The original recipe called for a half red onion which I have used before, but this week I didn't have that so I used a white onion and it turned out just as good. So, whatever onions you have, dice those suckers up. Then take your green onions and slice them into thin slices. Dice your tomato. If you are using an ear of corn, cut it off the cob; if not drain your can. Drain and rinse your black beans. I added about a half-ish head of broccoli cut into small bite sized pieces. One day my grocery store didn't have green peppers so I decided to try this and I never looked back; the crunch and freshness it adds is lovely.

Either I am slow at prepping veggies, or the chicken will be just about done by the time you are done prepping the veggies. The chicken will need time to cool, once it comes out of the oven. This is a perfect time to make the dressing!

Depending on how saucy you want everything, take about 3/4 cup to 1 cup of plain Greek Yogurt and add it to a bowl. Mix in cumin, paprika, chili powder, italian seasoning (or oregano), garlic powder, salt and pepper. Give it a good mix, test it and make sure you seasoned well. Then I add in the juice of a half of a lime. Again, I season with my heart on all this, you might find measuring works better for you but it doesn't for me.

Once your chicken is cooled, chop it into bite-size pieces. Add it into your veggie bowl. Add your sauce to your chicken and veggies and give it a good mix. I forgot to take a picture at this part, but this makes enough for 6 portions. We take these Southwest Chopped Chicken Salads for our lunches, and they are delicious hot or cold! Enjoy!

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Recipe Card

Southwest Chopped Chicken Salad

• 2 chicken breasts

• Olive Oil

• Cumin

• Paprika

• Chili Powder

• Garlic Powder

• Onion Powder

• Oregano or Italian Seasoning

• Salt

• Pepper

• 1 Red Pepper

• 1 Green Pepper

• 1/2 Onion

• 2 Green Onions

• 1 Roma Tomato

• 1/2 head of broccoli

• Handful of Cilantro

• 1 can of black beans

• 1 ear of corn or one can of corn

• Plain Greek Yogurt

• Lime

1. Preheat oven to 425°

2. Butterfly your 2 chicken breasts; you can tenderize them after if you would like

3. Apply a dot of olive oil to chicken and season both sides with cumin, paprika, chili powder, garlic powder, onion powder, italian seasoning (or oregano), salt and pepper.

4. Put chicken in the oven for 20 minutes or until it reaches 165°F

5. Dice up your green and red peppers, onion, and tomato

6. Thinly slice your green onion.

7. Drain and rinse your black beans.

8. Cut the corn off the cob (or if using a can drain the can)

9. Chop cilantro and broccoli.

10. Add all veggies to a bowl

11. While chicken is cooling down, make sauce. Take 3/4 cup to 1 cup of Plain Greek Yogurt to a bowl and season with cumin, paprika, chili powder, garlic powder, italian seasoning, salt and pepper. Add juice of half a lime.

12. When chicken is cooled, dice it up and add it to veggie bowl.

13. Combine sauce, chicken and veggies. Enjoy!