If you’re searching for a meal that’s as lively as it is satisfying, the Tex-Mex Chopped Chicken Salad Recipe deserves a spot on your table! This salad is an explosion of flavor, color, and freshness, combining juicy chicken, crisp lettuce, beans, sweet corn, creamy avocado, and zesty lime. Every bite feels like a fiesta, making it perfect for easy lunches, light dinners, or sharing with friends at your next get-together. Whether you’re a Tex-Mex fanatic or just looking to shake up your salad routine, you’ll adore how quick, hearty, and crowd-pleasing this recipe is.
Ingredients You’ll Need
This Tex-Mex Chopped Chicken Salad Recipe comes together with simple, wholesome ingredients, each one playing a starring role in taste, texture, or vibrant color. Don’t skip any component—the magic is in the medley!
- Cooked chicken breast (2 cups, chopped): Use rotisserie or leftover grilled chicken for ease and extra flavor.
- Romaine lettuce (4 cups, chopped): The crisp backbone that provides a refreshing crunch in every forkful.
- Cherry tomatoes (1 cup, halved): Bursts of juicy sweetness that brighten up every bite.
- Canned black beans (1 cup, rinsed and drained): Adds hearty, plant-based protein and earthy depth.
- Canned corn (1 cup, drained): Offers pops of sweetness and classic Tex-Mex flair.
- Avocado (1, diced): Creamy and rich, it ties the salad together.
- Red onion (1/2 cup, finely diced): A sharp, tangy bite for added complexity and color.
- Shredded cheddar cheese (1/2 cup): Melty goodness with a mild tang—swap for pepper jack if you crave extra heat!
- Fresh cilantro (1/4 cup, chopped): Brings a fragrant, herbal spark that absolutely makes the salad sing.
- Lime (juice of 1): The zippy dressing base—balances all the flavors beautifully.
- Olive oil (2 tablespoons): Blends everything together with heart-healthy richness.
- Chili powder (1 teaspoon): For a hint of smoky spice that defines Tex-Mex.
- Cumin (1/2 teaspoon): Adds a warm, earthy undertone.
- Salt and pepper (to taste): Don’t underestimate how much they make every ingredient pop.
- Optional tortilla strips (for topping): The final, craveable crunch—totally worth it if you have them!
How to Make Tex-Mex Chopped Chicken Salad Recipe
Step 1: Whisk Together the Dressing
Let’s jump right in! In a small bowl, combine the lime juice, olive oil, chili powder, cumin, plus a generous pinch of salt and pepper. Whisk it up until everything is emulsified and smells positively zesty. This is your salad’s flavor booster, so taste and adjust if you want even more punch.
Step 2: Assemble the Salad Base
Grab your biggest mixing bowl—this is where the Tex-Mex Chopped Chicken Salad Recipe comes to life. Toss in the chopped chicken, romaine lettuce, cherry tomatoes, black beans, corn, avocado, red onion, shredded cheddar, and fresh cilantro. The colors and aromas will already start to excite your tastebuds!
Step 3: Pour and Toss
Drizzle your fresh dressing right over the salad. Now, using salad tongs (or impeccably clean hands), toss everything together until every nugget of chicken and leaf of lettuce is coated in that glorious lime-chili dressing. Don’t be shy—you want a harmonious blend of flavor in every bite.
Step 4: Finish and Serve
If you’re using tortilla strips, now’s the time to shower them over the top for an irresistible crunch. Serve your Tex-Mex Chopped Chicken Salad Recipe immediately, or pop it in the fridge for a bit to chill—either way, it’s perfection!
How to Serve Tex-Mex Chopped Chicken Salad Recipe
Garnishes
Go wild with garnishes! A sprinkle of extra cilantro, a handful of sliced jalapeños for heat, or another squeeze of lime can add a personalized touch. For more visual flair, consider adding a few extra avocado slices or a dusting of smoked paprika over the top.
Side Dishes
This salad pairs beautifully with a side of warm tortilla chips, fresh salsa, or a chilled gazpacho. For a more filling meal, serve alongside Mexican rice or stuffed bell peppers—it’s so adaptable to whatever you’re craving.
Creative Ways to Present
Ready to surprise your crowd? Try stuffing your Tex-Mex Chopped Chicken Salad Recipe into lettuce cups or roll it up in tortillas for flavor-packed wraps. Layer it in mason jars for on-the-go lunches, or serve as an appetizer in mini tostada shells.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra salad, store it in an airtight container in the refrigerator for up to 2 days. Keep tortilla strips separate until serving to maintain their crunch. While the veggies can soften, the flavors meld deliciously overnight!
Freezing
Freezing isn’t ideal for the Tex-Mex Chopped Chicken Salad Recipe, as the crisp veggies and avocado don’t thaw well. However, you can freeze the cooked chicken separately to speed up future salad prep.
Reheating
No need to reheat—this salad is best enjoyed cold or at room temperature. If you’re using chicken that’s been refrigerated, let it come to room temp before tossing to keep flavors bright and lively.
FAQs
Can I use a different type Main Course, Salad
Absolutely! While romaine gives a great crunch, you can swap in iceberg, leaf lettuce, or even a spring mix. Just aim for something that holds up well under all the bold toppings.
Is there a dairy-free alternative to cheddar cheese?
Yes! Substitute your favorite plant-based cheese (shredded varieties melt well), or simply skip the cheese for a lighter, completely dairy-free spin on the Tex-Mex Chopped Chicken Salad Recipe.
What if I want to make it vegetarian?
It’s easy—replace the chopped chicken with extra black beans or roasted chickpeas. You’ll satisfy even the most dedicated vegetarians while keeping all that hearty, Tex-Mex personality.
How spicy is the salad?
As written, the Tex-Mex Chopped Chicken Salad Recipe has a gentle warmth from chili powder. For more heat, add jalapeños, swap in pepper jack cheese, or bump up the chili powder. For less, simply use less seasoning or pick a mild salsa as an alternative topper.
Can I prep any components ahead?
Definitely! Chop your veggies and chicken up to a day ahead, and store in separate containers. Whisk the dressing and stash it in a jar. At mealtime, tossing everything together takes just minutes.
Final Thoughts
This Tex-Mex Chopped Chicken Salad Recipe truly brings excitement to healthy eating—it’s speedy, adaptable, and bursting with color and flavor. Once you try it, you may never look at salad the same way again! I can’t wait for you to dig in and make this recipe your new favorite go-to.
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Tex-Mex Chopped Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Tex-Mex Chopped Chicken Salad Recipe is a vibrant and flavorful dish that combines tender chicken, crisp vegetables, creamy avocado, and zesty dressing for a satisfying meal.
Ingredients
Salad:
- 2 cups cooked chicken breast (chopped)
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup canned black beans (rinsed and drained)
- 1 cup canned corn (drained)
- 1 avocado (diced)
- 1/2 cup red onion (finely diced)
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro (chopped)
Dressing:
- juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper to taste
Optional Topping:
- optional tortilla strips for topping
Instructions
- Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper to make the dressing.
- Salad: In a large mixing bowl, combine the chopped chicken, romaine lettuce, cherry tomatoes, black beans, corn, avocado, red onion, cheddar cheese, and cilantro. Pour the dressing over the salad and toss until everything is evenly coated.
- Top with tortilla strips if using. Serve immediately or chill until ready to serve.
Notes
- You can use rotisserie chicken for convenience.
- Add jalapeños for extra heat or swap the cheddar for pepper jack for a spicier version.
- This salad is also great in wraps or as a filling for lettuce cups.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course, Salad
- Method: No-Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 salad
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
