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
Scale
- 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