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
Scale
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
