Southwestern Chopped Chicken Salad

Menu PartSalad
Cuisine TypeAmerican

Chef Scott Stroud
Drake University
Des Moines, Iowa

Tofu pumps up the protein in this recipe, serving as a key ingredient both in the dressing and the salad. Chef Stroud cross-utilizes ingredients that are conveniently available from other applications, including rotisserie chicken, edamame, bacon and barbecue sauce.


2 tbsp. silken tofu
1/2 tsp. Dijon mustard
2 tbsp. cider vinegar
1/2 tsp. salt
Dash liquid smoke
1/4 tsp. Worcestershire sauce
2 tbsp. barbecue sauce
1/2 tsp. lemon juice
1/4 tsp. turmeric
1/4 tsp. paprika
1 cup mayonnaise

8 cups chopped greens
1/2 cup edamame
1/4 cup diced tofu
2 tomatoes, diced
2 avocados, peeled and diced
1/4 cup shredded cheddar cheese
1/4 cup black olives
1/4 cup bacon pieces, fried crispy
1/2 cup pineapple
2 cups cooked rotisserie chicken


1. Prepare dressing: In blender container, combine all ingredients except mayonnaise and puree until smooth. Add mayonnaise and pulse to combine. Set dressing aside.
2. Prepare salad: On cutting board, separately chop all ingredients. In large salad bowl, combine all ingredients. Toss with dressing when ready to serve.

Photo courtesy of The Soyfoods Council

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