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
Scale
- 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