Southwestern Chopped Chicken Salad

1- Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2. Add the tortilla chips right before serving. 2- Special Tools: Glass Mixing Bowls | Whisk 3- Chicken: For the grilled chicken, we drizzle 1 pound of boneless skinless chicken breasts (about 2-3 breasts) with olive oil and season with salt and pepper before grilling until cooked through. This equals about 5-6 cups of cubed chicken. You could also use store-bought rotisserie chicken or just any leftover cooked chicken you have. 4- Corn & Black Beans: You can use freshly cooked corn and beans or canned corn and beans. (Drain first. Rinse the beans if desired.) You can use thawed frozen corn as well.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add all of the salad ingredients to a large bowl. (If you’re not serving it right away, add the tortilla chips on last right before serving. They’ll stay crunchy that way.)

Step 2

Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.

Step 3

Spoon dressing over salad, then toss to combine. Serve cold.

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