The Tex-Mex Chopped Chicken Salad is a vibrant explosion of flavors that dances on your taste buds. Picture tender chicken, fresh veggies, and zesty dressing mingling together in perfect harmony, creating a dish that looks as good as it tastes. Chorizo Breakfast Burrito.
This salad brings back memories of summer barbecues with friends, where laughter filled the air and the sun warmed our backs. It’s the kind of meal that makes you feel alive, ideal for picnics or light dinners after a long day. Get ready to dive into this flavor fiesta!
Why You'll Love This Recipe
- This Tex-Mex chopped chicken salad is quick and simple to prepare, making it perfect for busy weeknights
- Its bold flavors and refreshing crunch are sure to please everyone at the table
- Colorful ingredients make this salad visually appealing and Instagram-worthy
- You can easily customize it based on your favorite toppings or what’s in your fridge
Whenever I serve this salad, I get smiles all around—it’s a crowd-pleaser that never disappoints.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: Mediterranean Steak Bowls.
- Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; adjust based on the number of servings desired.
- Fresh Romaine Lettuce: Crisp and refreshing, this is the perfect base for your salad; choose bright green leaves for optimal crunch.
- Cherry Tomatoes: Sweet and juicy, these little gems add color and flavor; opt for vibrant red ones.
- Red Onion: Thinly sliced for a sharp bite; soak in water briefly to mellow its pungency if desired.
- Avocado: Creamy avocado balances out the salad’s textures; pick ripe ones for easy slicing. Creamy Spinach Mushroom Lasagna.
- Black Beans: Canned beans save time but rinse them well to reduce sodium levels; they add protein and earthiness.
- Corn Kernels: Use fresh or frozen corn for sweetness; adding it brings a delightful crunch to each bite.
- Cilantro: Fresh cilantro brightens up the salad; if you’re not a fan, feel free to substitute with parsley.
- Lime Juice: Freshly squeezed lime juice adds zing; don’t skimp on this for that extra burst of flavor!
- Tortilla Chips: Crushed on top for crunch; use store-bought or make your own by baking tortillas until crispy.
- Tex-Mex Dressing (optional): A mix of olive oil, lime juice, cumin, and chili powder makes a perfect dressing; adjust spices to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Chicken: Start by preheating your grill or skillet over medium-high heat. Season the chicken breasts with salt and pepper before cooking them until golden brown and cooked through—about six minutes per side.
Prepare the Veggies: While the chicken cooks, chop up your romaine lettuce into bite-sized pieces. Dice those cherry tomatoes and thinly slice the red onion. Don’t forget about avocado—chop that up too!
Mix It All Together: In a large bowl, combine all your chopped vegetables along with black beans and corn. Toss gently to combine without squishing anything.
Add Chicken: Once cooked through, let the chicken rest for five minutes before slicing it into bite-sized pieces. Add it to your veggie mixture along with cilantro.
Create Your Dressing: In a separate bowl or jar, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined—a simple but flavorful dressing that ties everything together!
Toss & Serve: Pour the dressing over your salad mixture and toss gently until everything is coated evenly. Top with crushed tortilla chips right before serving for that satisfying crunch.
Now there you have it—your Tex-Mex chopped chicken salad ready to be devoured! Enjoy every colorful bite filled with layers of flavor that will transport you straight to a sunny patio in Mexico! Blackened Shrimp Caesar Salad.
You Must Know
- This Tex-Mex Chopped Chicken Salad is a colorful delight that not only satisfies your hunger but also brings a fiesta to your taste buds
- The fresh ingredients and zesty dressing create a vibrant dish perfect for any occasion
- Plus, it’s an easy way to sneak in healthy veggies
Perfecting the Cooking Process
Start by grilling or sautéing the chicken for maximum flavor, then chop while prepping your veggies for a seamless experience.
Add Your Touch
Feel free to swap black beans for chickpeas or toss in some corn for extra sweetness.
Storing & Reheating
Store the salad in an airtight container in the fridge for up to three days. Add dressing just before serving to keep it fresh.
Chef's Helpful Tips
- Ensure your chicken is cooked thoroughly for safety and flavor; marinating overnight can elevate the taste significantly
- Consider using fresh lime juice instead of bottled for a brighter flavor
- Don’t hesitate to experiment with different toppings, like avocado or tortilla strips!
The first time I made this salad, my friends practically fought over the last bite—it was a hit at our summer BBQ!
FAQ
Can I use leftover chicken for the salad?
Absolutely! Leftover rotisserie chicken works perfectly here and saves time.
What dressing pairs best with Tex-Mex Chopped Chicken Salad?
A zesty lime vinaigrette or a chipotle ranch dressing adds fantastic flavor. For more inspiration, check out this Taco Bell meat recipe recipe.
Is this salad gluten-free?
Yes, all ingredients can be gluten-free, making it perfect for everyone!
Tex-Mex Chopped Chicken Salad
- Total Time: 27 minutes
- Yield: Serves 4
Description
This Tex-Mex Chopped Chicken Salad is a refreshing blend of tender grilled chicken, crisp romaine, vibrant cherry tomatoes, and creamy avocado. Tossed in a zesty lime dressing and topped with crunchy tortilla chips, it’s the perfect dish for summer barbecues or a light weeknight dinner. Easy to prepare and customizable, this salad not only tantalizes your taste buds but also brings a burst of color to your plate. Enjoy it fresh for a delightful meal that everyone will love!
Ingredients
- 3–4 boneless, skinless chicken breasts (1 lb)
- 6 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- 1 ripe avocado, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup crushed tortilla chips
Instructions
- Preheat grill or skillet over medium-high heat. Season chicken breasts with salt and pepper. Grill for about 6 minutes per side until cooked through. Allow to rest before slicing.
- While chicken cooks, chop romaine, halve cherry tomatoes, slice red onion, and dice avocado.
- In a large bowl, combine chopped veggies with black beans and corn; toss gently.
- Slice rested chicken into bite-sized pieces and add to the veggie mixture along with cilantro.
- In a small bowl or jar, whisk together lime juice, olive oil, salt, and pepper. Pour dressing over salad and toss gently to coat.
- Top with crushed tortilla chips just before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 75mg
