Salad With A Spoon

Welcome to Episode 2 of No Sad Salads! This Southwest Salad is packed with crunch, color, and flavor. Fresh vegetables, black beans, sweet corn, crispy tortilla strips, and juicy air-fried chicken bites come together with a creamy homemade chipotle dressing.

The secret to the dressing? Blending Greek yogurt and cottage cheese with smoky chipotle pepper, lime juice, and a little mayonnaise creates a smooth, flavorful dressing with an extra boost of protein. Perfect for a satisfying lunch, easy dinner, or meal prep!

Why You’ll Love It

• Packed with crunch and flavor: Fresh vegetables, crispy tortilla strips, and smoky chipotle dressing make every bite delicious.
• Creamy homemade dressing: Greek yogurt and blended cottage cheese create a rich, smooth dressing with plenty of flavor.
• Easy to customize: Add air-fried chicken bites for extra protein, swap in your favorite vegetables, or enjoy it without the chicken.

Nutrition Highlights

• Protein-rich: Black beans, Greek yogurt, cottage cheese, and optional chicken provide protein to help make this salad satisfying.
• Fiber-filled: Black beans, corn, and fresh vegetables contribute fiber to support digestive health.
• Colorful vegetables: Bell peppers, tomatoes, cucumber, and lettuce provide a variety of vitamins, minerals, and antioxidants.

Ingredients

Southwest Salad

• 1 large head romaine lettuce, washed and chopped
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, cooked and cooled
• ½ cup crunchy tortilla strips, or to taste
• Air-fried chicken bites, optional

Creamy Chipotle Dressing

• ½ cup plain Greek yogurt
• ½ cup cottage cheese
• 1 chipotle pepper in adobo sauce (use up to 2 for a spicier dressing)
• 2 tablespoons mayonnaise
• 1 teaspoon olive oil
• Juice of 1 lime
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• 2–4 tablespoons milk, to reach desired consistency

Optional Air-Fried Chicken Bites

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil or avocado oil
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• Salt and black pepper, to taste

Instructions

1. Prepare the vegetables. Thoroughly wash and chop the romaine lettuce, bell pepper, tomatoes, and cucumber into bite-sized pieces. Add to a large salad bowl.
2. Prepare the beans and corn. Drain and rinse the canned black beans. Cook the frozen corn according to package instructions and allow it to cool. Add both to the salad bowl.
3. Make the creamy chipotle dressing. In a blender or food processor, combine the Greek yogurt, cottage cheese, 1 chipotle pepper, mayonnaise, olive oil, lime juice, smoked paprika, garlic powder, cumin, salt, and black pepper. Blend until smooth and creamy. Add milk, 1 tablespoon at a time, until the dressing reaches your desired consistency. For more heat, add a second chipotle pepper and blend again.
4. Prepare the chicken bites (optional). Preheat the air fryer to 400°F. Toss the chicken pieces with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Arrange in a single layer in the air fryer basket and cook for approximately 8–12 minutes, shaking halfway through, until the chicken reaches a safe internal temperature of 165°F (74°C).
5. Assemble the salad. Add the chicken bites, if using, to the chopped vegetables, black beans, and corn. Drizzle with the creamy chipotle dressing and toss until evenly coated.
6. Add the crunch. Top with crunchy tortilla strips just before serving to keep them crispy. Serve immediately and enjoy!

Meal Prep & Storage

• Make ahead: Wash and chop the vegetables in advance. Store in airtight containers in the refrigerator for up to 3–4 days, depending on freshness.
• Dressing: Store the creamy chipotle dressing in an airtight container in the refrigerator for up to 3–4 days. Stir before serving.
• Chicken: Refrigerate cooked chicken in an airtight container for up to 3–4 days.
• Keep it crunchy: Store tortilla strips separately and add just before serving.
• Assembly: For the best texture, keep the dressing separate until ready to eat.