What makes this Tex-Mex Chopped Chicken Salad so special?

This salad stands out with its vibrant combination of crisp vegetables, tender seasoned chicken, creamy avocado, hearty black beans and corn, all brought together by a zesty cilantro-lime dressing. It's a symphony of textures and flavors that's both satisfying and refreshing.

Can I meal prep this Tex-Mex Chopped Chicken Salad?

Absolutely! To meal prep, prepare all the solid ingredients and the dressing separately. Store them in airtight containers in the refrigerator. Assemble the salad just before serving, adding the dressing and avocado last, to keep everything fresh and prevent sogginess.

What are some good variations for this chicken salad?

You can easily customize this salad! Try adding a sprinkle of cotija cheese, a dash of hot sauce for extra heat, or swapping chicken for grilled shrimp or roasted chickpeas for a vegetarian option. Different greens like romaine or spring mix also work wonderfully.

Tex-Mex Chopped Chicken Salad: Your New Favorite Easy & Flavorful Meal!

Name: Tex-Mex Chopped Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked chicken, shredded or diced; 6 cups chopped romaine lettuce; 1 (15-ounce) can black beans, rinsed and drained; 1 cup corn (fresh, frozen thawed, or canned); 1 cup cherry tomatoes, halved; 1/2 red onion, finely diced; 1 bell pepper (any color), diced; 1 large avocado, diced; 1/4 cup fresh cilantro, chopped (plus more for garnish); 1/4 cup olive oil; 3 tablespoons fresh lime juice; 1/4 cup fresh cilantro, chopped; 1 clove garlic, minced; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon honey or agave nectar (optional); Salt and freshly ground black pepper to taste

Description

A vibrant and satisfying Tex-Mex chopped chicken salad bursting with fresh flavors, tender chicken, crisp vegetables, and a zesty cilantro-lime dressing.

Ingredients

Scale

2 cups cooked chicken, shredded or diced
6 cups chopped romaine lettuce
1 (15-ounce) can black beans, rinsed and drained
1 cup corn (fresh, frozen thawed, or canned)
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
1 bell pepper (any color), diced
1 large avocado, diced
1/4 cup fresh cilantro, chopped (plus more for garnish)
For the Cilantro-Lime Dressing:
1/4 cup olive oil
3 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon honey or agave nectar (optional)
Salt and freshly ground black pepper to taste

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Instructions

Step 1: Prepare the Cilantro-Lime Dressing: In a small bowl, whisk together the olive oil, lime juice, chopped cilantro, minced garlic, cumin, chili powder, honey (if using), salt, and pepper until well combined. Set aside.
Step 2: Prepare the Salad Ingredients: In a large serving bowl, combine the shredded or diced cooked chicken, chopped romaine lettuce, rinsed black beans, corn, halved cherry tomatoes, finely diced red onion, and diced bell pepper.
Step 3: Combine and Dress: Pour the prepared cilantro-lime dressing over the salad ingredients. Toss gently to ensure all components are evenly coated.
Step 4: Add Avocado and Serve: Just before serving, add the diced avocado to the salad. Toss lightly once more. Garnish with extra fresh cilantro if desired, and serve immediately.

Notes

For best results, use freshly squeezed lime juice. If you don't have cooked chicken, quickly grill or pan-fry chicken breasts seasoned with salt, pepper, and a pinch of chili powder before dicing. For an extra kick, add a pinch of cayenne pepper to the dressing.

Prep Time: 20 minutes
Cook Time: 10 minutes (if cooking chicken)
Category: Main Course, Salad
Method: Chopping, Mixing
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 6g
Sodium: 450mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg