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Southwestern Chopped Salad With Avocado Dressing

by Robin Broadfoot

Inspired by


for 4 servings

  • 2 chicken breasts
  • 2 tablespoons
    olive oil
  • 1 teaspoon
  • ½ teaspoon
  • ½ teaspoon
    chili powder
  • 1 head romaine lettuce, chopped
  • 1 bell pepper, diced
  • 2 medium tomatoes, diced
  • 2 avocados, diced
  • 15 oz
    black beans, rinsed, drained (425 g)
  • 1 cup
    corn (175 g)

Avocado Dressing

  • 1 avocado
  • 1 lime, juiced
  • 1 clove garlic
  • ¼ cup
    olive oil (60 mL)
  • ½ cup
    greek yogurt (145 g)
  • ½ teaspoon
  • ¼ teaspoon
  • 3 teaspoons
    water, for desired thickness
    Calories 365
    Fat 10g
    Carbs 34g
    Fiber 10g
    Sugar 7g
    Protein 34g

Estimated values based on one serving size.



  1. Mix salt, cumin, and chili powder in bowl. Season the chicken breasts.
  2. In a large skillet, heat olive oil, then add chicken breasts. Cook roughly 7-8 minutes each side, remove from pan, then let sit for about 5 minutes before slicing into strips. The juices should run clear and the chicken shouldn’t be pink in the center.
  3. Cut the chicken into slices.
  4. In a large bowl, add lettuce, bell pepper, tomatoes, black beans, corn, and chicken. Toss until everything is mixed. Add avocados, then toss once more. Be careful to not overwork the avocados. Serve in bowl.
  5. Add the avocado dressing ingredients to a blender and process until smooth. Add 3 - 6 tablespoons of water for desired thickness.
  6. The dressing can be stored in an airtight container and kept refrigerated for 1-2 weeks.
  7. Toss the salad with the desired amount of dressing and serve.
  8. Enjoy!




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