Chipotle Chicken Chopped Salad

Name: Chipotle Chicken Chopped Salad with Greek Yogurt Ranch
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 small head romaine lettuce, chopped; 1 cup corn; 1 cup mixed cherry tomatoes and bell peppers, chopped; 1 cup coleslaw mix; 1/2 cup green onions, chopped; 1 cup roasted chickpeas; 1 cup Greek yogurt ranch dressing; 2 tbsp salsa verde; 1/2 cup queso fresco, crumbled; salt, to taste; black pepper, to taste; 1 lb grilled honey chipotle chicken breast, chopped; 1 avocado, sliced; 1/2 cup crispy tortilla strips

This chipotle chicken chopped salad combines fresh romaine, corn, tomatoes, and bell peppers with grilled honey-chipotle chicken and roasted chickpeas, finished with a creamy Greek yogurt ranch dressing and crispy tortilla strips for satisfying crunch and flavor.

🌍American 🏷️Chopped salad 🏷️Chicken salad 🏷️Chipotle chicken 🏷️Southwestern salad Tex-mex

🏷️

🏷️Queso fresco

-0:00

jackiehartlaubonTikTok

Total

35 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 small head romaine lettuce, chopped
1 cup corn
1 cup mixed cherry tomatoes and bell peppers, chopped
1 cup coleslaw mix
1/2 cup green onions, chopped
1 cup roasted chickpeas
1 cup Greek yogurt ranch dressing
2 tbsp salsa verde
1/2 cup queso fresco, crumbled
salt, to taste
black pepper, to taste
1 lb grilled honey chipotle chicken breast, chopped
1 avocado, slicedoptional
1/2 cup crispy tortilla stripsoptional

14 Ingredients

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Instructions

1
In a large salad bowl, combine the chopped romaine lettuce, corn, chopped tomatoes and peppers, coleslaw mix, and green onions.
2
Add the roasted chickpeas to the bowl.
3
Toss the salad ingredients together to combine.
4
Pour the Greek yogurt ranch dressing mixed with salsa verde over the salad.
5
Add the crumbled queso fresco and season with salt and pepper.
6
Toss everything together until the salad is evenly coated with dressing.
7
To serve, plate the salad and top with sliced avocado, chopped grilled honey chipotle chicken, and crispy tortilla strips.

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Tips & Notes

Pro tips

Pat dry the roasted chickpeas after cooking to maximize crispness and prevent the salad from getting soggy.
Grill chicken to 165°F internal temperature and let rest 5 minutes before slicing to ensure it stays juicy.
Add tortilla strips just before serving, or keep them separate and let guests add their own to maintain crunch.
Mix salsa verde directly into Greek yogurt ranch for deeper chipotle flavor without extra moisture.

Substitutions

Romaine lettuce → mixed greens or spinach (spinach wilts faster; use just before serving)
Queso fresco → feta or cotija cheese
Roasted chickpeas → roasted black beans or crispy tofu cubes
Greek yogurt ranch → traditional ranch or cilantro lime dressing

Storage & make-ahead

Store components separately in airtight containers for up to 2 days; assemble just before eating to maintain crisp lettuce and crunchy tortilla strips.