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+ servings

Southwest Crispy Chicken Chopped Salad

A hearty salad chock-full of crispy chicken, cheddar cheese, black beans and avocado.
5 from 1 vote
Prep Time 2 hrs
Cook Time 10 mins
Total Time 2 hrs 10 mins
Course Main Dishes
Cuisine American
Servings 4 Servings


Crispy Chicken Chopped Salad Ingredients:

  • 2 tablespoons vinegar
  • 1 1/2 teaspoon garlic powder divided
  • 1 1/2 teaspoon salt divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 1/2 pounds chicken tenderloins
  • 1 1/2 cups all purpose flour
  • 1/4 cup milk
  • 1 egg
  • oil for frying
  • 6 cups chopped romaine lettuce
  • 1/2 cup diced cheddar cheese
  • 1/4 cup chopped red onion
  • 1 avocado pit removed, chopped
  • 1 red bell pepper stem, veins and seeds removed, chopped
  • 1/2 cup canned black beans drained and rinsed

Chipotle Lime Dressing Ingredients:

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon lime zest


  • Make a marinade for the chicken. Whisk together vinegar, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon chili powder and 1/2 teaspoon cumin. Pour mixture over the chicken tenderloins and toss to coat. Cover and refrigerate for at least 2 hours.
  • Make the dressing by whisking all ingredients together in a bowl. Cover and refrigerate for at least 30 minutes.
  • Combine flour, remaining 1/2 teaspoon garlic and 1/2 teaspoon salt together in a resealable bag. In a bowl whisk egg and milk together.
  • Heat 1/2 inch of oil in a skillet over medium heat.
  • Place the chicken tenderloins in the flour. Shake to coat. Remove from bag, shake off excess flour and dip chicken tenderloins into egg/milk mixture. Return egg dipped chicken to flour and shake to coat once more.
  • Sprinkle a little flour in the oil and if it sizzles begin frying the chicken, in batches until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel lined plate. Sprinkle with salt.
  • Combine remaining salad ingredients together in a large bowl.
  • Chop chicken into bite size pieces and add to salad. If you prefer, you can also leave the tenders in whole pieces. Drizzle dressing over the top, toss and serve.


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Keywords: chicken, fried chicken, salad