Here’s a fresh, zesty Tex-Mex Chopped Chicken Salad — packed with flavor, protein, and perfect for lunch or dinner 🥗🌶️
Tex-Mex Chopped Chicken Salad
Serves: 2–4
Time: ~20 minutes
Ingredients
For the Salad:
- 2 cups cooked chicken, diced or shredded
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ cup diced red bell pepper
- ¼ cup red onion, finely diced
- ¼ cup shredded cheddar or pepper jack cheese
- Optional: sliced avocado or jalapeños
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp honey
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper, to taste
Instructions
1️⃣ Prepare the Dressing
- In a small bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and pepper.
2️⃣ Assemble the Salad
- In a large bowl, combine lettuce, chicken, tomatoes, black beans, corn, bell pepper, onion, and cheese.
3️⃣ Toss & Serve
- Pour dressing over salad and toss to coat evenly.
- Top with avocado slices or jalapeños if desired.
- Serve immediately.
Tips & Variations
- For extra crunch, add tortilla strips or roasted pepitas.
- Swap chicken for grilled shrimp or steak for a different protein twist.
- Make it a meal prep salad: store dressing separately and add before serving to keep veggies crisp.
If you want, I can also give a spicy southwestern Tex-Mex chopped chicken salad version with smoky chipotle dressing and roasted corn.
