Southwest Chipotle Chicken Salad

It’s hard to top the versatility of chicken, adapting to nearly any flavor profile, from sweet to savory. Prepping these ingredients in advance means a delicious lunch can be ready in a flash, and their portability means you can have lunch on the go for days that include a bike ride, boat ride or old-fashioned picnic.


  • 3 chicken breasts, cooked and chopped
  • 1 tomato, seeded and diced
  • 1 avocado, diced
  • 1 cup frozen corn kernels, thawed
  • 1 cup black beans, drained and rinsed
  • ¼ cup cilantro, chopped
  • ½ cup feta cheese, crumbled  

For the Dressing:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2-3 tablespoons lime juice
  • 2 canned chipotles, in adobo sauce
  • 1 clove garlic
  • 2 tablespoons chopped cilantro
  • 1 teaspoon chili powder
  • Salt and pepper to taste


For the dressing, combine all ingredients in a blender and blend until smooth. Pour into a container and refrigerate.

Combine chicken with tomato, avocado, corn, black beans and cilantro. Add dressing and toss to coat. Gently fold in crumbled feta cheese.

Serve a scoop of chicken salad on a thick slice of beefy tomato and leafy lettuce. Garnish with additional feta and cilantro.