Southwest Chicken Chopped Salad

I have an announcement and a confession to make.  I almost never take my own pictures anymore because there’s a new member of the Relative Taste blog.  My youngest daughter, Anne Marie, has become quite a photographer.  Every time I make a recipe these days, I’m calling for her to come take the pictures.  She’s got a great eye for photography and is learning to cook, too.  When I get a chance, I will add her bio to the blog so you can “meet” her.

It’s practically summer time, at least it feels like it these days.  The weather is heating up, so here is a recipe for a quick meal that will keep you and the kitchen cool.  Though there are quite a few ingredients listed, nothing is complicated or takes much prep work.  I bought a rotisserie chicken from the grocery, so I didn’t even have to cook that.  This salad has lots of great flavors and textures going on.  Perfect for hot days ahead!

(One more thing…I forgot to include the tortilla chips in my pictures below.  Don’t forget them in your salad.  The salty crunch is great)!

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  • 2 cups chicken, diced
  • 1/2 cup green pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1 cup black beans (I used kidney beans)
  • 1 cup corn
  • 1 large tomato, diced
  • 4 green onions, sliced
  • 1 large romaine heart, chopped
  • 2 avocados, diced
  • 2 cups crushed tortilla chips


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tablespoon ranch seasoning
  • 1/2 tablespoon taco seasoning (more if you like)
  • Salt & pepper, to taste

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In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado.

In a small bowl, stir all dressing ingredients together until smooth.

When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

Recipe adapted from: