Make my crisp and refreshing Southwest chopped salad in 20 minutes or less. This gluten-free salad is easy to prepare and made with simple ingredients. It’s a crowd-pleaser packed with colorful veggies and is savory, sweet, crunchy, and creamy – all at once!
I use gluten-free chicken cutlets or tenders to keep this recipe gluten-free. I have celiac-disease so I’m constantly seeking out gluten free hacks.
This recipe is also easy to make dairy-free or vegetarian. Check out my notes below. I love a chopped salad like this because I get to experience every ingredient with every bite.
I’m obsessed with easy, ultra-tasty gluten-free salads – if you are too, hop over and try this chopped vegan salad, my gluten-free salad with crispy chicken, and this Mexican street corn pasta salad. I’ve also got a round-up of 20 weeknight chicken recipes.
WHY YOU’LL LOVE THIS GLUTEN FREE RECIPE
- Budget-friendly: This yummy Southwest chopped salad is made with affordable ingredients.
- An every-occasion gluten-free salad: Great for picnics, potlucks, meal prep, and parties. Enjoy it for lunch, or a light dinner.
- Time saver: Made with a semi-homemade southwest ranch dressing that will save you some time.
- Easy to scale up: Double or triple the gluten free salad recipe for a crowd or for meal prep.
INGREDIENTS AND SUBSTITUTIONS
- Lettuce (chopped): The fresh, crisp base of the Southwest chopped salad. Use romaine or iceberg for crunch.
- Red cabbage (chopped): Adds a pop of color and a slightly peppery bite.
- Green cabbage (chopped): For a mild, slightly sweet crunch.
- Carrots (shredded): Adds a little natural sweetness and bright color.
- Crispy corn tortilla strips: For extra crunch and some corn flavor.
- Low-fat shredded cheddar cheese: For a creamy, slightly sharp contrast to the fresh vegetables. Swap for dairy-free cheese if you like.
- Gluten-free chicken cutlet or store-bought chicken tenders (chopped): Use grilled, baked, or air-fried chicken. Want to make them from scratch? Here’s my recipe for air fryer gluten free chicken tenders.
Dressing Ingredients
- Ranch dressing: The creamy base that ties everything together. Use a dairy-free version if you need to.
- Olive oil: Adds richness and helps blend the flavors in the dressing.
- Taco seasoning: Infuses the dressing with Southwest-inspired spices.
- Chipotle sauce (from a can of chipotles): Brings a smoky heat and deep flavor to the Southwest chopped salad. Start with a small amount and adjust.
DIRECTIONS (STEP BY STEP)
Cook the chicken cutlet or heat the chicken tenders in the air fryer until fully cooked. If you’re making scratch tenders or cutlets, you’ll need to do that first.
While the chicken is cooking, wash and chop all vegetables.
Once cooked, chop the chicken. In a large bowl, combine the lettuce, red cabbage, green cabbage, and shredded carrots.
Top the Southwest chopped salad with tortilla strips, shredded cheese, and chopped chicken. In a small bowl or jar, whisk together ranch dressing, olive oil, taco seasoning, and chipotle sauce.
Drizzle the dressing over the Southwest chopped salad just before serving. Toss to combine or serve the dressing on the side.
EXPERT TIPS & TRICKS
- Customize veggies: Swap out or add more veggies —corn, bell peppers, or cucumber all work well in this gluten free salad. This is a great way to use up vegetables lurking in your fridge.
- Make it ahead: Prep your veggies and chicken ahead of time, but store the dressing separately to keep everything fresh until you’re ready to serve the Southwest chopped salad.
- Adjust the spice: You can also use a mild version if you’re sensitive to spice.
- Cheese variations: If you prefer a different cheese, try cotija, or a vegan cheese option.
- Vegetarian version: Swap chicken for some black beans or grilled tofu.
- Make it dairy-free: Use dairy-free ranch dressing and dairy-free cheese to keep it completely dairy-free.
- Toss or layer: For a prettier presentation, layer the Southwest chopped salad ingredients and serve the dressing on the side. Or, toss everything together for a more casual, mixed dish.
STORAGE AND MEAL PREPPING
Store the Southwest chopped salad ingredients separately to keep everything fresh. Keep chopped veggies, chicken, and toppings like cheese and tortilla strips in airtight containers, and store the dressing separately.
Assemble the gluten free salad just before serving to keep everything crisp and fresh.
For meal prepping, chop veggies and cook chicken ahead of time. Store everything in separate containers and prepare the dressing in advance.
To make it easy, assemble the Southwest chopped salad in jars or containers with dressing at the bottom and toppings on top. This can be stored for up to 3 days.
FAQS
How can I make this Southwest chopped salad vegan?
Skip the chicken and swap it for black beans. Use a vegan ranch dressing and vegan cheese for a fully plant-based option.
When should I dress the salad?
For the freshest flavor and best texture, dress the Southwest chopped salad right before serving. Store the dressing separately to keep everything crisp.
What if I don’t like chicken?
No problem! You can swap the chicken for steak, shrimp, or ground beef—whatever suits your taste you can add to this gluten free salad.
What other toppings can I add?
Try avocado, black beans, tomatoes, onions, or pico de gallo to customize your Southwest chopped salad to your liking.
LOOKING FOR MORE GLUTEN FREE RECIPES
Southwest Chopped Salad (Gluten Free)
Ingredients
- 1 1/2 cups lettuce chopped
- ½ cup red cabbage chopped
- ½ cup green cabbage chopped
- ¼ cup carrots shredded
- ½ cup crispy corn tortilla strips
- ¼ cup low-fat shredded cheddar cheese
- 1 cup gluten-free chicken cutlet or store bought chicken tenders chopped
For the dressing
- ¼ cup ranch dressing
- 2 tbsp olive oil
- ½ tbsp taco seasoning
- 1-2 tsp chipotle sauce from a can of chipotles
Instructions
- Make your chicken cutlet or heat your chicken tenders in the air fryer until fully cooked.
- While they are cooking, wash and chop all vegetables. Chop cooked chicken.
- Combine lettuce, red cabbage, green cabbage, and carrots in a large bowl.
- Top with tortilla strips, cheese, and chicken.
- Whisk together ranch, olive oil, taco seasoning, and chipotle sauce in a small bowl or jar.
- Drizzle dressing over salad just before serving.
- Toss to combine or serve dressing on the side.
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