Here’s a bold, fresh Tex-Mex Chopped Chicken Salad—great for lunch or dinner and easy to customize.
Ingredients (4 servings)
Salad
- 2–3 cups cooked chicken, chopped (grilled, baked, or rotisserie)
- 1 romaine heart or iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen & thawed, or grilled)
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ cup shredded cheddar, Monterey Jack, or Mexican-blend cheese (optional)
- 1 avocado, diced
Tex-Mex Dressing
- ¼ cup olive oil
- 3 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 small garlic clove, grated
- Salt and black pepper, to taste
- Optional: 1–2 tsp honey or a pinch of sugar
Instructions
- Make the dressing
Whisk all dressing ingredients until well combined. Taste and adjust seasoning. - Assemble the salad
In a large bowl, combine lettuce, chicken, tomatoes, corn, black beans, bell pepper, onion, and cilantro. - Chop & toss
Drizzle with dressing and toss well so everything is evenly coated. - Finish
Gently fold in avocado and cheese just before serving.
Optional Add-Ins
- Tortilla strips or crushed tortilla chips
- Pickled jalapeños or fresh diced jalapeño
- Roasted sweet potatoes
- Chipotle or ranch drizzle for extra heat
Make It Healthier or Low-Carb
- Skip corn and beans; add extra avocado and peppers
- Use grilled chicken seasoned with taco spices
- Serve over chopped cabbage instead of lettuce
If you’d like, I can make this low-carb, meal-prep friendly, or turn it into a wrap or bowl.
