Here’s a fresh, flavorful Tex-Mex Chopped Chicken Salad packed with bold flavors, crisp veggies, and a creamy cilantro-lime dressing! Perfect for a light yet satisfying meal.
Tex-Mex Chopped Chicken Salad
Prep Time: 20 mins | Cook Time: 10 mins (if grilling chicken) | Servings: 4
Ingredients:
For the Salad:
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2 boneless, skinless chicken breasts (or 2 cups rotisserie chicken)
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1 tbsp taco seasoning (or chili powder + cumin + paprika)
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1 head romaine lettuce, finely chopped
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1 (15 oz) can black beans, rinsed & drained
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1 cup corn kernels (fresh, canned, or charred)
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1 bell pepper (red or yellow), diced
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1 avocado, diced
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½ cup cherry tomatoes, halved
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¼ red onion, thinly sliced
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⅓ cup cilantro, chopped
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½ cup shredded Monterey Jack or cheddar cheese
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1 cup tortilla strips (or crushed Doritos for extra crunch!)
For the Dressing:
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½ cup sour cream (or Greek yogurt)
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2 tbsp lime juice (about 1 lime)
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1 tbsp honey (or agave)
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1 tsp cumin
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½ tsp garlic powder
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2 tbsp chopped cilantro
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Salt & pepper to taste
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1-2 tbsp water (to thin if needed)
Instructions:
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Cook the chicken:
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Toss chicken breasts with taco seasoning and a drizzle of oil. Grill or pan-sear for 5-7 mins per side until cooked through. Let rest, then chop into bite-sized pieces.
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Make the dressing:
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Whisk together sour cream, lime juice, honey, cumin, garlic powder, cilantro, salt, and pepper. Add water if too thick.
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Assemble the salad:
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In a large bowl, layer chopped lettuce, black beans, corn, bell pepper, avocado, tomatoes, red onion, cilantro, cheese, and chicken.
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Serve:
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Drizzle with dressing, top with tortilla strips, and toss gently just before serving.
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Tips:
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Meal prep: Store dressing separately; add avocado and chips last.
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Extra protein: Add crispy bacon or cotija cheese.
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Veggie swap: Try jicama, cucumber, or pickled jalapeños.
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Spice it up: Add a dash of hot sauce or chipotle powder to the dressing.
This salad is a fiesta of textures and flavors—creamy, crunchy, tangy, and fresh! 🌮🥑🥗
Want to adjust anything (heat level, dairy-free options, etc.)? Let me know!