Tex-Mex Chopped Chicken Salad

Description

This Tex-Mex Chopped Chicken Salad is fresh, colorful, crunchy, and packed with bold Southwestern flavor. Juicy seasoned chicken is served over crisp romaine lettuce with black beans, sweet corn, tomatoes, avocado, red onion, bell pepper, and shredded cheese. Everything is tossed with a creamy lime-cilantro dressing that adds the perfect balance of tanginess, freshness, and mild spice. It’s filling enough for dinner but refreshing enough for a summer lunch, and every ingredient can easily be prepared ahead for meal prep.

Ingredients For the Tex-Mex Chicken

• 1½ lbs boneless, skinless chicken breasts
• 1½ tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh lime juice

For the Salad

• 6 cups chopped romaine lettuce
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 large avocado, diced
• ½ small red onion, finely diced
• ¾ cup shredded cheddar or Mexican-blend cheese
• ¼ cup fresh cilantro, chopped
• ½ cup crushed tortilla strips, optional

For the Creamy Lime-Cilantro Dressing

• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• ¼ cup fresh cilantro
• 1 small garlic clove
• ½ tsp ground cumin
• ½ tsp chili powder
• 1 tsp honey
• ¼ tsp salt
• ¼ tsp black pepper
• 1–2 tbsp water, as needed

Step-by-Step Instructions

1. Pat the chicken breasts dry with paper towels. If they are particularly thick, gently pound them to an even thickness so they cook evenly.
2. Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper.
3. Rub the chicken with olive oil, followed by the seasoning mixture.
4. Drizzle fresh lime juice over the chicken and allow it to rest for approximately 10–15 minutes.
5. Heat a large skillet or grill pan over medium-high heat.
6. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness.
7. Cook until the thickest part of each chicken breast reaches 165°F (74°C).
8. Transfer the chicken to a clean plate and allow it to rest for 5–10 minutes.
9. While the chicken rests, prepare the dressing.
10. Add Greek yogurt, mayonnaise, lime juice, olive oil, cilantro, garlic, cumin, chili powder, honey, salt, and black pepper to a blender.
11. Blend until smooth and creamy.
12. Add water one tablespoon at a time until the dressing reaches your preferred consistency.
13. Taste and add additional lime juice, salt, or chili powder if desired.
14. Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
15. Add the drained black beans and corn.
16. Add cherry tomatoes, diced red bell pepper, and red onion.
17. Slice or dice the rested chicken into bite-sized pieces.
18. Arrange the seasoned chicken over the salad.
19. Add diced avocado and shredded cheese.
20. Sprinkle chopped cilantro over everything.
21. Drizzle approximately half of the creamy lime dressing over the salad.
22. Toss gently until all the vegetables are lightly coated.
23. Add additional dressing according to preference.
24. Sprinkle crunchy tortilla strips over the top immediately before serving.
25. Finish with an extra squeeze of fresh lime and serve immediately.

Tips

• Let the chicken rest before slicing so it stays juicy.
• For extra smoky flavor, grill the corn before adding it to the salad.
• Rinse black beans thoroughly and drain them well so they don’t discolor the dressing.
• Add avocado immediately before serving to keep it fresh.
• For extra heat, add sliced jalapeños or a pinch of cayenne to the chicken seasoning.
• Tortilla strips should be added last so they remain crispy.
• Rotisserie chicken can be used when you need an even faster version.
• Keep the dressing separate when preparing the salad for meal prep.

Notes

This salad is easy to customize. Add pepper Jack cheese, jalapeños, grilled poblano peppers, pickled onions, or fresh mango for different flavors. For meal prep, divide the lettuce, vegetables, beans, corn, and chicken among containers, but store the dressing, avocado, and tortilla strips separately. Refrigerate cooked chicken promptly and use refrigerated leftovers within 3–4 days.

Q&A

Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are an excellent option and remain especially juicy after cooking.
Can I make this salad without mayonnaise?
Yes. Replace the mayonnaise in the dressing with additional Greek yogurt.
Can I make it vegetarian?
Absolutely. Leave out the chicken and increase the black beans or add seasoned roasted chickpeas.
What other dressing works with this salad?
Avocado-lime dressing, chipotle ranch, cilantro ranch, or a simple lime vinaigrette all pair beautifully with Tex-Mex flavors.
Can I prepare it ahead?
Yes. Prepare the chicken, dressing, and chopped vegetables ahead, but assemble everything shortly before eating for the freshest texture.
What can I serve with it?
The salad is filling enough to serve alone, but it also pairs well with quesadillas, tortilla chips, salsa, or Mexican-style rice.

Servings

Makes approximately 4–6 servings

Nutrition (Approx. Per Serving)

• Calories: 485
• Protein: 39g
• Carbohydrates: 32g
• Fat: 24g
• Saturated Fat: 6g
• Fiber: 9g
• Sugar: 7g
• Sodium: 610mg
• Cholesterol: 90mg
  Nutritional values are estimates and may vary depending on portion size, cheese, dressing, and optional toppings.