Southwest Summer Chop with Chipotle Dressing

SONY DSCOh boy oh boy oh boy oh boy!  This salad?  Life changing…prepare yourself.

You know I love myself a good chop chop.  All the bits in one bite.  But this salad right here is off the charts.  Like, call the bomb squad, friends.

SONY DSCThere’s oh so savory grilled chicken and perfectly charred sweet corn, for starters.  Hi, you are just simply lovely, the both of you.  You deserve high fives.

SONY DSCAnd theres crunchy, bright peppers.  And juicy, ripe tomatoes.  And salty cotija or feta cheese.  And the perfect coolness from avocado.  Thank you, each one of you.  Massive fist pumps.

SONY DSCBut that Chipotle dressing.  That dressing of alllllll  dressings.   That croak-over-fall-to-the-ground-I-want-to-marry-you-take-me-forever condiment of all condiments known to tastebuds.


It’s sweet and spicy and lip puckering all in one.  It’s out of control.  Like the double high fiving, quadruple fist pumping, fall on your back and kick your legs screaming in delight kind of out of control.

SONY DSCSo this salad?  With those fresh, sweet, savory, salty, juicy, creamy, bright, charred elements?  And that spicy Chipotle dressing drizzled right one top?  Lock.  It.  Up.

SONY DSCI have met my perfect summer salad match, my dear friends.   Gimme Gimme Gimme!!!

Southwest Summer Chop with Chipotle Dressing

notes: chipotle peppers in adobo can be found canned in the international section of your market in the Mexican/ethnic foods section.  for this recipe you will just need one pepper from the can-feel free to use two if you want extra heat.


For the Chipotle Dressing

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

1 Chipotle Pepper in Adobo Sauce

1 Garlic Clove

1 Handful Cilantro Leaves

2 Tablespoons Lime Juice

1 Tablespoon Honey

1/2 Teaspoon Kosher Salt

For the Salad

1 Pound Boneless Skinless Chicken Breasts, seasoned with salt and pepper

3 Ears Sweet Corn

2 Tablespoons Olive Oil

1 Head Romaine Lettuce, chopped

1 Pint Cherry Tomatoes, quaretered

2 Bell Peppers, diced (red, orange or yellow)

1 Small Red Onion, diced

2 Avocados, diced

4 Ounces Soft Cotija or Feta Cheese, crumbled


For the Chipotle Dressing

Place all ingredients in a food processor or blender and process until smooth.  Store in the refrigerator for up to 2 days.

For the Salad

Preheat grill or grill pan over medium high heat.  Brush both sides of the chicken and all sides of the corn with olive oil and place on the preheated grill.  Cook chicken, covered, for 12 minutes, turning once in between cooking, or until chicken is cooked through.  Cook corn, covered, until the kernels begin to char, turning often, about 5 minutes.  Remove from heat and cut the kernels off of the ear of corn and dice the chicken into bite sized pieces.

Divide lettuce, tomato, pepper, onion, avocado, cheese, chicken and corn among a serving platter or individual plates.  Drizzle with Chipotle Dressing and serve.  Serves 4 as a main course.


29 thoughts on “Southwest Summer Chop with Chipotle Dressing

  1. Thankyou Lana (Once upon a spice) for leading me to this mecca of salads! I didn’t even know what chop salad was until I moved Stateside … this sounds beyond delicious!

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