Southwest Chicken Salad with Chipotle Vinaigrette
This Southwest Chicken Salad with Chipotle Vinaigrette is a MUST for your summer menu folks! It's packed with chicken, two kinds of beans, corn, tomatoes, red onion and LOADS of flavor!
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Lunch, Main Dish, Meal Prep, Salad
Cuisine: Southwestern
Keyword: black beans, Chicken, chipotle peppers in adobo sauce, chipotle vinaigrette, pinto beans, salad
Servings: 4 servings
Calories: 780kcal
Author: MaryAnn Dwyer
Chipotle Vinaigrette
- 1/2 cup vegetable oil, I use Crisco 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
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.
Calories: 780kcal | Carbohydrates: 16g | Protein: 7g | Fat: 79g | Saturated Fat: 29g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 472mg | Potassium: 371mg | Fiber: 3g | Sugar: 10g | Vitamin A: 884IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 2mg