Al Fresco with Autumn: Southwest Chopped Salad

It’s hot outside, the kids are antsy and playtime beckons…who wants to cook? Not this gal. A quick chopped salad is any harried Mom’s quickest route to a simple, refreshing dinner that even their hungry husband’s can’t turn down. Granted, you spend some time chopping all the ingredients, but then you’re done-no pans to clean, ready to grub with your family. This dish pairs nicely with a glass of chilled Rosé…!

Southwest Chopped Salad


Time: 30 minutes

Serves: 4


  • 2 cups chicken, diced
  • 1 large head romaine lettuce, chopped
  • 1 cup diced fresh tomato
  • 1 cup corn, cooked/steamed/barbecued
  • 1 cup bellpepper, diced
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup fresh basil, chopped
  • 1 cup black beans
  • 3/4 cups feta cheese
  • 1 avocado, sliced
  • tortilla chips, crushed (to taste)


  • 1 Tbsp olive oil
  • 1 Tbsp red win vinegar
  • 1 Tbsp mayonnaise or plain yogurt
  • 1 Tbsp barbecue sauce
  • Dash of cumin
  • Dash of chili powder


  1. Whisk together dressing ingredients in small bowl and set aside
  2. Prepare all salad ingredients as instructed above
  3. Add all ingredients (except chips & avocado) to a large bowl
  4. Stir in dressing and toss gently until mixed thoroughly
  5. Serve four bowls of delicious salad and garnish each with a few slices of avocado and crushed tortilla chips.
  6. ENJOY!

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