This Southwest Chicken Salad with Chipotle Vinaigrette is a MUST for your summer menu folks! It’s protein packed with chicken, two kinds of beans, corn, tomatoes, red onion and LOADS of flavor!

Summer and salads go hand and hand at our house. How bout yours?

And the more loaded they are, the more popular they’ll be.

Take for instance today’s Southwest Chicken Salad with Chipotle Vinaigrette. HELLO bold and tangy flavor! This is one of our go-to’s this summer.

Why You’ll Love this Recipe

This is one protein-packed salad.

It’s loaded with shredded rotisserie chicken, two kinds of beans, black and pinto, tomatoes, corn and red onion and it’s all dressed in the BEST chipotle vinaigrette! You’re going to want to make this dressing over and over this summer, I know it! It’s that good!

The chipotle dressing has got some red wine vinegar for tang, a chipotle pepper in adobo sauce for added heat and some honey for sweetness. And to the salad I add some roasted, salted pepita seeds for crunch and some crumbled Cotija cheese for a little salty flavor.

Ingredients You’ll Need

shredded rotisserie chicken
black beans
pinto beans
cherry or grape tomatoes
corn
red onion
roasted, salted pepitas
Cotija cheese
vegetable oil
red wine vinegar
honey
garlic
chipotle pepper in adobo sauce
lime juice
cumin
oregano
kosher salt and pepper

Step-By-Step Instructions

The first step is to make your chipotle vinaigrette. You’ll place all ingredients in a small food processor or blender and puree until smooth. You’ll pour into a jar and set aside.

The second step is to combine all salad ingredients in a large bowl and then toss well with the chipotle dressing.

If you’re lookin’ to spice things up, this salad is for you this summer. Perfect for the family, meal prep and summer guests.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

A Few Cook’s Notes for Southwest Chicken Salad with Chipotle Vinaigrette

I use roasted, salted pepitas for this recipe. You can also use sunflower seeds instead.

Use as much dressing as you prefer on this salad. I used the entire serving.

You can use fresh or canned corn for this recipe. If using fresh, you can shuck it right from the cob and add it to the salad or you can cook the ears for three minutes in a pot of boiling water first.

More Delicious Summer Salad Recipes to Enjoy

Ramen Noodle Salad with Honey Sesame Dressing

Grilled Asparagus Salad

Chicken Pesto Pasta Salad

Southwest Chicken Salad with Chipotle Vinaigrette

Author: MaryAnn Dwyer

Servings: 4 servings

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This Southwest Chicken Salad with Chipotle Vinaigrette is a MUST for your summer menu folks! It's protein-packed with chicken, two kinds of beans, corn, tomatoes, red onion and LOADS of flavor!

Prep Time 30

Total Time 30

Ingredients

Chipotle Vinaigrette

1/2 cup vegetable oil,
3 Tbsp. red wine vinegar
2 Tbsp. honey
2 cloves garlic
1 chipotle pepper in adobo sauce
1 Tbsp. freshly squeezed lime juice
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/8 tsp. black pepper

Southwest Chicken Salad

2 cups shredded rotisserie chicken
1 15.5 oz. can black beans, rinsed and drained
1 15.5 oz. can pinto beans, rinsed and drained
2 cups small cherry or grape tomatoes, halved
3/4 cup corn, canned or fresh
1/2 cup red onion, finely chopped
1/2 cup pepitas, roasted and salted
1/3 cup Cotija cheese, crumbled

Instructions