Southwest Chopped Chicken Breast Salad

Southwest Chopped Chicken Breast Salad

Sep 01, 2023Micah Wexler


For the salad:

  • 3 Pasture Project Smokey Red chicken breasts
  • 5 heads of Little Gem lettuce, cleaned, washed, and chopped (about 3 cups)
  • 1 cup jicama, peeled and diced
  • 1 cup black beans, rinsed and drained
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup diced jack cheese
  • 1 avocado, diced
  • 1/2 cup jarred roasted peppers, drained and sliced
  • Tortilla chips, crushed, for garnish


For the dressing:

  • 1/4 cup BBQ sauce
  • 2 tablespoons avocado oil
  • 2 tablespoons red wine vinegar
  • 1 small shallot, finely minced
  • Salt and pepper, to taste



  1. Preheat the grill to medium-high heat.
  2. Grill the 3 Pasture Project Smokey Red chicken breasts for about 6-8 minutes per side, or until cooked through with an internal temperature of 165°F (74°C). Remove from the grill and let them rest for a few minutes. Slice the chicken breasts into bite-sized pieces.
  3. In a large salad bowl, combine the chopped Little Gem lettuce (about 3 cups), diced jicama, black beans, cotija cheese, diced jack cheese, diced avocado, and sliced roasted peppers.
  4. In a small bowl, whisk together the BBQ sauce, avocado oil, red wine vinegar, minced shallot, salt, and pepper to make the dressing.
  5. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  6. Divide the salad among individual plates or bowls.
  7. Top each serving with the sliced grilled chicken breast.
  8. Garnish with crushed tortilla chips for added crunch and texture.
  9. Serve the Southwest Chopped Chicken Breast Salad immediately and enjoy!

The combination of grilled Smokey Red chicken breasts, fresh Little Gem lettuce, jicama, black beans, cheeses, avocado, roasted peppers, and a tangy BBQ dressing creates a delicious and satisfying Southwest-inspired salad.

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