A hearty, creamy salad inspired by the photo, packed with seasoned chicken, avocado, black beans, corn, tomatoes, lettuce, and crunchy tortilla chips.
Ingredients — 6 servings
Salad
- 2 cups cooked chicken, shredded or diced
- 4 cups romaine lettuce, chopped
- 1½ cups cherry tomatoes, halved
- 1 large avocado, diced
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn, drained
- ½ cup red onion, finely diced
- ½ cup shredded cheddar or Mexican-blend cheese
- 1 cup crunchy tortilla chips, lightly crushed
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped — optional
Chicken Seasoning
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Creamy Dressing
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp salsa
- 1 tsp honey
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- 2 tbsp chopped cilantro
- Salt and pepper to taste
Instructions
- Season the chicken: Toss chicken with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Cook if using raw chicken: Pan-cook over medium heat for about 5–7 minutes per side, until the internal temperature reaches 165°F/74°C. Cool slightly and dice.
- Make the dressing: Whisk mayonnaise, sour cream, lime juice, salsa, honey, cumin, chili powder, garlic powder, cilantro, salt, and pepper until smooth.
- Prepare the vegetables: Chop lettuce, tomatoes, avocado, onion, and jalapeño.
- Combine: Add lettuce, chicken, tomatoes, avocado, black beans, corn, onion, cheese, and cilantro to a large bowl.
- Dress: Pour the creamy dressing over the salad and gently toss until everything is coated.
- Add crunch: Fold in the crushed tortilla chips right before serving so they stay crisp.
- Garnish with extra cilantro, avocado, tomatoes, and a squeeze of fresh lime.
Nut & Allergen Information
- Nuts: No nuts are intentionally included.
- Peanuts: None intentionally included.
- Tree nuts: None intentionally included.
- Dairy: Contains dairy if using sour cream and cheese.
- Eggs: May contain eggs if using traditional mayonnaise.
- Gluten: Tortilla chips may contain gluten depending on ingredients and manufacturing.
- Soy: Check mayonnaise, tortilla chips, cheese, and packaged seasonings for soy.
- For a severe allergy, check every packaged ingredient for “may contain” or shared-facility warnings.
Nut-Free Version
The recipe is already naturally nut-free. For extra crunch, use plain tortilla strips or roasted pumpkin seeds only if safe for your dietary needs.
Quick Q&A
Can I use rotisserie chicken?
Yes. It makes this salad very quick and convenient.
Can I make it vegetarian?
Yes. Omit the chicken and add extra black beans, corn, or a plant-based protein.
Can I make it healthier?
Use Greek yogurt instead of mayonnaise and increase the vegetables.
How do I keep the tortilla chips crunchy?
Add them immediately before serving rather than mixing them in early.
Can I make it ahead?
Prepare the ingredients and dressing separately. Add avocado, dressing, and tortilla chips just before serving.
Can I use ranch dressing?
Absolutely. Ranch or cilantro-lime ranch works well with the Southwest flavors.
Can I make it spicy?
Add jalapeño, cayenne, hot salsa, or a few dashes of hot sauce.
How long does it keep?
The dressed salad is best eaten the same day. Keep undressed ingredients refrigerated for about 2–3 days.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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