Southwest Chipotle Low Carb Chicken Salad – Bold Flavor, Fresh Crunch

This Southwest Chipotle Low Carb Chicken Salad brings big flavor without the heavy carbs. It’s smoky, creamy, and packed with fresh crunch, making it perfect for quick lunches or easy weeknight dinners. You get the best of both worlds: satisfying protein and bright, zesty veggies.

It’s also a great make-ahead option that travels well for meal prep. If you love bold Southwest flavors with a light, fresh twist, this one’s for you.

Southwest Chipotle Low Carb Chicken Salad - Bold Flavor, Fresh Crunch

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 3 cups cooked chicken, chopped or shredded (rotisserie works great)
• 1 medium red bell pepper, diced
• 1 small jalapeño, seeded and finely minced (optional for heat)
• 1/3 cup red onion, finely diced
• 1 small avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice, plus more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika (optional but recommended)
• Salt and black pepper, to taste
• For the chipotle dressing:
• 1/3 cup mayonnaise (or avocado mayo)
• 2 tablespoons sour cream or Greek yogurt (lower carb if using full-fat yogurt)
• 1–2 teaspoons chipotle in adobo sauce, minced (adjust for heat)
• 1 garlic clove, grated or finely minced
• 1 teaspoon lime zest (optional)
• To serve (choose one or more): butter lettuce leaves, chopped romaine, cauliflower rice, sliced cucumbers, or low-carb tortillas

Instructions

 

• Make the dressing: In a small bowl, whisk the mayonnaise, sour cream or yogurt, chipotle in adobo, garlic, and lime zest until smooth. Taste and adjust the chipotle level and salt.
• Prep the chicken and veggies: Add the chicken, red bell pepper, jalapeño, red onion, and cilantro to a large mixing bowl.
• Season the base: Sprinkle in cumin, chili powder, smoked paprika, a pinch of salt, and a few grinds of black pepper.
• Add lime and dressing: Pour in the lime juice and the chipotle dressing. Toss gently until everything is evenly coated.
• Fold in avocado: Add the diced avocado last and fold gently to avoid mashing.
• Taste and adjust: Add more lime juice, salt, or chipotle sauce to your liking. If you want extra creaminess, stir in another spoon of mayo.
• Serve: Spoon into lettuce cups, pile over a bed of greens, or serve with cucumber slices. For a heartier low-carb option, try it over warm cauliflower rice.
• Chill (optional): For best flavor, chill 20–30 minutes to let the spices meld.

What Makes This Special

This salad hits that sweet spot of spicy, tangy, and creamy. The chipotle dressing adds a subtle heat and a rich, smoky depth, while crisp peppers, red onion, and cilantro keep it fresh.

Because it’s low carb, it fits into keto and low-carb lifestyles without feeling restrictive.

You can prep it in 20 minutes using cooked chicken you already have on hand. It’s also endlessly flexible—use lettuce cups, serve it over greens, or scoop it with cucumber slices. One bowl, minimal effort, maximum flavor.

Ingredients

• 3 cups cooked chicken, chopped or shredded (rotisserie works great)
• 1 medium red bell pepper, diced
• 1 small jalapeño, seeded and finely minced (optional for heat)
• 1/3 cup red onion, finely diced
• 1 small avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice, plus more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika (optional but recommended)
• Salt and black pepper, to taste
• For the chipotle dressing:
• 1/3 cup mayonnaise (or avocado mayo)
• 2 tablespoons sour cream or Greek yogurt (lower carb if using full-fat yogurt)
• 1–2 teaspoons chipotle in adobo sauce, minced (adjust for heat)
• 1 garlic clove, grated or finely minced
• 1 teaspoon lime zest (optional)
• To serve (choose one or more): butter lettuce leaves, chopped romaine, cauliflower rice, sliced cucumbers, or low-carb tortillas

Instructions

1. Make the dressing: In a small bowl, whisk the mayonnaise, sour cream or yogurt, chipotle in adobo, garlic, and lime zest until smooth. Taste and adjust the chipotle level and salt.
2. Prep the chicken and veggies: Add the chicken, red bell pepper, jalapeño, red onion, and cilantro to a large mixing bowl.
3. Season the base: Sprinkle in cumin, chili powder, smoked paprika, a pinch of salt, and a few grinds of black pepper.
4. Add lime and dressing: Pour in the lime juice and the chipotle dressing.

   Toss gently until everything is evenly coated.

5. Fold in avocado: Add the diced avocado last and fold gently to avoid mashing.
6. Taste and adjust: Add more lime juice, salt, or chipotle sauce to your liking. If you want extra creaminess, stir in another spoon of mayo.
7. Serve: Spoon into lettuce cups, pile over a bed of greens, or serve with cucumber slices. For a heartier low-carb option, try it over warm cauliflower rice.
8. Chill (optional): For best flavor, chill 20–30 minutes to let the spices meld.

Keeping It Fresh

This salad keeps well for 2–3 days in an airtight container in the fridge.

If you’re meal prepping, store the avocado separately and add it right before serving to prevent browning. You can also keep the dressing in a jar and toss with the chicken and veggies the day you plan to eat it.

If the salad thickens in the fridge, loosen it with a squeeze of lime or a spoonful of sour cream before serving. Avoid freezing, as dairy and avocado don’t thaw well.

Benefits of This Recipe

• Low in carbs, high in protein: Keeps you full without the heavy carb load.
• Fast and flexible: Uses rotisserie chicken and pantry spices for quick assembly.
• Meal-prep friendly: Stays tasty over a couple of days with simple storage tricks.
• Big flavor, simple ingredients: Chipotle, lime, and cilantro do the heavy lifting.
• Customizable heat: Easy to make mild or spicy based on your chipotle amount.

Common Mistakes to Avoid

• Overdressing the salad: Start with less dressing and add more as needed to avoid a soggy texture.
• Skipping salt and acid: Without enough salt and lime, flavors fall flat.

  Taste and adjust at the end.

• Adding avocado too early: It can brown or get mushy. Fold it in just before serving.
• Using too much chipotle: Chipotle in adobo is potent. Add gradually and taste as you go.
• Watery veggies: If your peppers or onions release water, pat them dry before mixing.

Recipe Variations

• Bacon and Lime Crunch: Add crisp bacon crumbles and extra lime zest for a smoky, bright twist.
• Southwest Ranch: Swap the chipotle dressing for ranch mixed with a little adobo and lime.
• Green Goddess Heat: Blend avocado, cilantro, lime, jalapeño, and Greek yogurt for a creamy green dressing.
• Cheesy Kick: Fold in shredded pepper jack or crumbled cotija for extra richness.
• Veggie Boost: Add diced cucumber, cherry tomatoes (in moderation if watching carbs), or shredded cabbage for crunch.
• Turkey or Shrimp Swap: Use leftover turkey or sautéed shrimp instead of chicken.
• Dairy-Free: Use all mayo or a dairy-free yogurt and check labels for added sugars.

FAQ

How spicy is this salad?

It’s mildly spicy as written.

If you’re sensitive to heat, start with 1/2 teaspoon of chipotle in adobo and no jalapeño. You can always add more at the end.

Can I use canned chicken?

Yes, just drain it well and flake it before mixing. Rotisserie or leftover grilled chicken will give better texture and flavor, but canned works in a pinch.

What’s the best way to serve it low carb?

Butter lettuce cups, a bed of chopped romaine, or alongside sliced cucumbers are great options.

Cauliflower rice also pairs well if you want something warm underneath.

Can I make the dressing ahead of time?

Absolutely. The dressing keeps for up to 5 days in the fridge. Give it a stir before using, and adjust with a squeeze of lime if it thickens.

How can I reduce the fat content?

Use Greek yogurt for part or all of the sour cream, and swap half the mayo for yogurt.

Keep in mind that some fat helps carry flavor and keeps you full.

Is this keto-friendly?

Yes, this salad is naturally low in carbs and fits most keto plans. Watch add-ins like tomatoes or corn if you’re strict keto, and use full-fat dairy to keep macros aligned.

Can I add beans or corn?

If you’re not strictly low carb, black beans and corn are tasty additions. For a low-carb approach, skip them and lean into peppers, avocado, and extra chicken.

In Conclusion

This Southwest Chipotle Low Carb Chicken Salad delivers bold, smoky flavor with fresh crunch and creamy texture.

It’s quick to assemble, easy to customize, and perfect for meal prep or last-minute meals. With simple ingredients and a killer chipotle-lime dressing, it’s a recipe you’ll come back to again and again.