The Tex-Mex Chicken Chopped Salad is a colorful explosion of flavors, combining the zest of lime, the crunch of fresh veggies, and tender chicken. Imagine biting into a bowl filled with vibrant greens, sweet corn, and spicy black beans, all topped off with a zesty dressing that dances on your taste buds. hearty casserole option spicy chicken bowl option This dish is perfect for a light lunch or as a side at your next summer barbecue.
I remember the first time I made this salad for a family gathering. My aunt declared it “the best thing since sliced bread,” which is quite the compliment in our family! It’s an easy crowd-pleaser, ideal for those warm days when you want something refreshing yet satisfying. The excitement builds as you anticipate that first crisp bite.
Why You'll Love This Recipe
- This Tex-Mex Chicken Chopped Salad is quick to prepare, making it perfect for busy weeknights
- The combination of flavors offers a delightful experience for your taste buds
- Its vibrant colors create an appealing presentation on any table
- Enjoy it as a main dish or a versatile side for any meal
Everyone raved about how delicious it was and asked for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Boneless, Skinless Chicken Breasts: Opt for about 3-4 breasts to ensure everyone gets enough protein.
-
Fresh Romaine Lettuce: Choose crisp heads that are bright green for maximum crunch.
-
Cherry Tomatoes: Sweet and juicy; they add a pop of color and flavor.
-
Corn (canned or fresh): Adds sweetness and texture; if using canned, rinse to reduce sodium.
-
Black Beans: Packed with protein; rinse well before adding to enhance flavor.
-
Red Onion: Provide sharpness; slice thinly to avoid overpowering other flavors.
-
Avocado: Creamy goodness that balances the salad’s crunch; choose ripe ones!
-
Lime Juice: Freshly squeezed is best; it brightens up every ingredient in the salad.
-
Olive Oil: Use high-quality oil for the dressing; it enhances the overall flavor profile.
-
Cilantro (optional): Adds freshness; chop finely if you love its unique taste.
-
Spices (Cumin and Chili Powder): A dash of each adds great depth and warmth to the salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
First things first: let’s get everything ready so we can dig into this delightful Tex-Mex Chicken Chopped Salad! creamy chicken pasta dish.
Cook the Chicken: Preheat your grill or skillet over medium-high heat. Season chicken breasts with salt, pepper, cumin, and chili powder. Cook until internal temperature reaches 165°F (75°C), about 6-7 minutes per side.
Chop Your Veggies: While the chicken cooks, wash your romaine lettuce thoroughly and chop it into bite-sized pieces. Dice tomatoes and avocado into small cubes while reveling in their vibrant colors.
Mingle Those Flavors: In a large bowl, combine chopped lettuce, tomatoes, corn, black beans, red onion, and avocado. Toss gently to mix without mashing delicate ingredients.
Make The Dressing: In a small bowl or jar, whisk together lime juice and olive oil until emulsified. Add salt to taste; feel free to adjust based on your preference for tanginess.
Add The Chicken & Dress It Up!: Once cooked, let the chicken rest briefly before slicing it into strips. Add chicken pieces on top of your veggie mixture and drizzle with dressing.
Toss & Serve!: Gently toss everything together until well combined. Serve immediately in bowls—feel free to garnish with cilantro if you’re feeling fancy!
Remember that cooking should be fun! Enjoy every step of creating this delicious Tex-Mex Chicken Chopped Salad while savoring the incredible aromas wafting through your kitchen. cheesy chicken sandwich idea.
You Must Know
- The Tex-Mex Chicken Chopped Salad is not just a salad; it’s a flavor fiesta!
- With vibrant colors and bold spices, it’s perfect for any occasion
- This dish can be a delightful meal prep option, staying fresh in the fridge for days, making it your new best friend
Perfecting the Cooking Process
Start by grilling or sautéing the chicken to lock in moisture and flavors. While it cooks, chop the veggies to keep things moving efficiently.
Add Your Touch
Feel free to swap ingredients based on your preferences—try black beans instead of corn or add avocado for creaminess.
Storing & Reheating
Store leftovers in an airtight container for up to three days. To reheat, gently warm the chicken in a skillet while keeping veggies fresh.
Chef's Helpful Tips
- For an extra crunch, toast your tortilla strips before adding them to the salad
- Always taste and adjust seasoning as needed for that perfect flavor balance
- Make sure your chicken is cooked thoroughly; use a meat thermometer for accuracy!
Sharing this recipe brings back memories of summer picnics where this salad stole the show, earning compliments from my family and friends every single time.
FAQ
Can I make Tex-Mex Chicken Chopped Salad vegetarian?
For more inspiration, check out this Taco Bell meat recipe recipe.
Absolutely! Substitute grilled tofu or chickpeas for the chicken and enjoy!
How can I make this salad spicier?
Add jalapeños or a dash of hot sauce to kick up the heat level!
What dressing pairs best with this salad?
A zesty lime vinaigrette complements the Tex-Mex flavors perfectly, enhancing every bite!
Tex-Mex Chicken Chopped Salad
- Total Time: 30 minutes
- Yield: Serves 4
Description
Tex-Mex Chicken Chopped Salad is a vibrant and flavorful dish that combines tender grilled chicken, fresh vegetables, and a zesty lime dressing. Perfect for lunch or as a side at summer gatherings, this salad is both refreshing and satisfying. With its colorful ingredients and delicious taste, it’s sure to please everyone at your table.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 head fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or fresh)
- 1 can (15 oz) black beans, rinsed and drained
- 1 small red onion, thinly sliced
- 1 ripe avocado, diced
- Juice of 2 limes (about ¼ cup)
- 2 tablespoons olive oil
- Fresh cilantro (optional), chopped
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the Chicken: Preheat grill or skillet over medium-high heat. Season chicken with salt, pepper, cumin, and chili powder. Cook for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Let rest before slicing.
- Prepare Veggies: Chop romaine lettuce into bite-sized pieces. Dice cherry tomatoes and avocado.
- Combine Ingredients: In a large bowl, mix chopped lettuce, tomatoes, corn, black beans, red onion, and avocado.
- Make the Dressing: Whisk lime juice and olive oil in a small bowl; season with salt to taste.
- Assemble Salad: Add sliced chicken to the veggie mixture and drizzle with dressing. Toss gently to combine.
- Serve: Enjoy immediately or refrigerate for later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 salad bowl (300g)
- Calories: 420
- Sugar: 5g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 85mg
