03/16/2026
Need a yummy healthy lunch idea?! Make this Southwest Chopped Salad!
For the Dressing:
▢ ½ cup cottage cheese
▢ 2 chipotles in adobo
▢ 1 clove garlic
▢ ¼ cup lime juice
▢ 2 tablespoons honey
▢ ½ teaspoon salt
▢1 tablespoon dried dill
For the salad:
▢ 2 pounds boneless, skinless chicken breasts
▢ 1 tablespoon taco seasoning, store-bought or homemade taco seasoning
▢ 15-ounce can black beans, drained and rinsed
▢ 1 cup corn, canned (drained and rinsed) or frozen (thawed)
▢ 4 tomatoes, chopped
▢ ½ large red onion, chopped
▢ 1 head romaine, chopped
▢ 2 cups shredded cheddar cheese
▢ 2 avocados, cubed
▢ 1 bunch fresh cilantro, chopped
▢ Tortilla chips, for serving, optional
Instructions:
Season the chicken breasts with the taco seasoning.
Brush a grill or grill pan with olive oil, then cook over medium/high heat for 5-6 minutes on each side, until the inner-most portion of the chicken reaches 165°F. Let it rest for 10 minutes, then chop it into bite-sized pieces.
Add the cottage cheese, chipotle peppers, garlic, lime juice, salt, and honey to a food processor or blender and blend until smooth. Once smooth, stir in the dried dill.
If they aren't already, chop the romaine, onion, avocado, and tomato into small, bite-sized pieces.
Add the cubed chicken, beans, corn, chopped tomato, onion, romaine, avocado, and shredded cheese to a large bowl or serving dish, and top with the dressing.
Toss everything together until well combined, top with the cilantro, and then serve with tortilla chips. Enjoy!