Chicken Enchilada Chopped Salad

Chicken Enchilada Chopped Salad

Chicken Enchilada Chopped Salad
My good friend and tester, Teri W, has a killer chicken enchilada recipe that is comfort Mexican food at its best, but when the temperatures are still in the 90s (and I did not have any flour tortillas) I wanted a lightened version to serve for dinner. Southern Living reader favorite, “Chicken Enchiladas” was the additional inspiration I needed to create this unusual but incredibly fresh and distinctively enchilada-vibe dinner salad that had all of us fighting over the last serving.
    Servings
    4people
    Cook Time
    40minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    40minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 3 boneless, skinless chicken breasts
    • 1 head of romaine, shredded or chopped
    • 1 large tomato, chopped
    • 1 avocado, chopped
    • 1 small can of black olives, sliced
    • 2 green onions, chopped, divided
    • 1 small can green chiles, chopped
    • 1/2cup shredded Mexican cheese blend
    • 1/4cup mayo
    • 1 cup Greek plain yogurt, divided
    • 1cup fresh cilantro, chopped, divided
    • sea salt and ground black pepper, to taste
    • 1/4cup buttermilk
    • 3tablespoon tomatillo salsa
    • 1tablespoon fresh lime juice
    • Your favorite tortilla chips, optional
    Instructions
    1. Place the chicken breasts in a saucepan, cover with water and boil for about 10 minutes or until chicken is cooked through. Remove from saucepan, drain and set on cutting board to cool. Once cooled, cut cooked chicken breasts into small bite sized cubes. Set aside.
    2. While the chicken breasts cook and cool, prepare the vegetable salad: Place the chopped lettuce in a large serving bowl. Place the chopped tomatoes, diced avocados, sliced black olives, and 1 green onion, chopped, on the outer edges of the bowl on top of the lettuce.
    3. Combine the cubed chicken in a bowl with diced green chiles, Mexican cheese blend, the mayo, ½ cup Greek yogurt, ½ cup cilantro, remaining chopped onion, and sea salt and ground black pepper to taste. Fold all the ingredients together and set aside until ready to assemble salad.
    4. Prepare the salad dressing: Place the buttermilk, ½ cup Greek yogurt, tomatillo salsa, lime juice, salt and ground black pepper to taste in a small bowl. Whisk well. The dressing will be thin, so if you prefer a more traditional, thicker ranch-based dressing add mayo or more yogurt (and adjust the tomatillo salsa if it becomes too mild-tasting). Either drizzle the dressing right onto the vegetable salad or serve tableside for each person to drizzle individually.
    5. To serve: Place the chicken salad in the middle of the vegetable bowl and have each person serve themselves a scoop of chicken salad and a helping of the vegetable salad. Serve with remaining ½ cup chopped cilantro and tortilla chips, if using.
    Recipe Notes

    *Shave off 15 minutes from your total prep time if you use already cooked chicken (leftovers or rotisserie perhaps?) that you just need to chop up.

    You can substitute regular milk for the buttermilk (or to make butter milk, add ½ teaspoon fresh lemon juice to the milk, let sit for about 5 minutes and voila!- buttermilk).

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