If you are craving a burst of vibrant flavors that come together in a fresh, crunchy bowl, then this Mexican Chicken Chopped Salad Recipe is exactly what your taste buds need. It’s a colorful medley of tender chicken, crisp Romaine lettuce, juicy cherry tomatoes, and a zesty lime-spiced dressing that perfectly balances smoky and tangy notes. The addition of corn, black beans, and crunchy tortilla strips gives an irresistible texture, making each bite exciting and satisfying. This salad is not only quick to whip up but also packed with wholesome ingredients that make it a fantastic option for lunch, dinner, or even meal prepping. Once you try this Mexican Chicken Chopped Salad Recipe, it might just become your go-to salad for any occasion!
Ingredients You’ll Need
Gathering the ingredients for this salad is a breeze because each component plays a vital role in building layers of texture and flavor. From the tender cooked chicken to the fresh herbs and spices, every item is simple yet essential, contributing to a harmonious and colorful dish.
- 2 cups cooked chicken breast: The star protein providing a juicy, savory base that’s easy to chop and mix.
- 1 cup Romaine lettuce, chopped: Adds a crisp, refreshing crunch to balance the heartier elements.
- 1 cup cherry tomatoes, halved: Brings a burst of sweet juiciness and vibrant color to the salad.
- 1/2 cup red onion, thinly sliced: Offers a sharp bite that contrasts nicely with the creamy cheddar and mild lettuce.
- 1/2 cup corn kernels: Adds natural sweetness and a touch of pop in every mouthful.
- 1/4 cup black beans, rinsed and drained: Brings earthiness and a hearty texture, boosting the protein and fiber.
- 1/4 cup cilantro, chopped: Infuses the salad with fresh, aromatic brightness that elevates all the flavors.
- 1/4 cup shredded cheddar cheese: Adds a creamy, tangy richness with every sprinkle.
- 1/4 cup tortilla strips: Provides satisfying crunch and an authentic Mexican touch.
- 1 tablespoon olive oil: The base for the dressing, adding smoothness and helping to blend the spices.
- 2 tablespoons lime juice: Delivers a zesty acidity that wakes up the whole salad.
- 1 teaspoon chili powder: Introduces a smoky warmth that’s essential for that Mexican flavor profile.
- 1/2 teaspoon garlic powder: Adds depth and a subtle punch to the seasoning.
- 1/4 teaspoon cumin: Brings earthiness and a slight nuttiness that ties the spice blend together.
- Salt to taste: Enhances all the flavors while balancing the acidity and sweetness.
- Pepper to taste: Adds mild heat and a sharp finish.
How to Make Mexican Chicken Chopped Salad Recipe
Step 1: Create the flavorful spice base
Start by heating the olive oil in a small pan over medium heat. Then add the chili powder, garlic powder, and cumin. Stir the spices around for about 30 seconds until they release their wonderful fragrance, making the kitchen smell amazing. Take the pan off the heat and let the spice mixture cool; this step ensures your dressing will have deep, toasted notes that truly wake up the salad.
Step 2: Prepare the fresh ingredients
While the spices cool, chop the cooked chicken breast into bite-sized pieces—it’s important to get a good balance of chicken in every bite. Then chop the Romaine lettuce into similar-sized bits, so everything dices evenly for perfect texture. Halve the cherry tomatoes to add juicy bursts, and thinly slice the red onion for a zesty crunch. This prep stage lays the foundation for freshness and balance.
Step 3: Combine the salad components
In a large mixing bowl, toss the chopped Romaine lettuce, halved cherry tomatoes, and sliced red onions together. Then add the corn kernels, black beans, chopped cilantro, shredded cheddar cheese, and tortilla strips. Each ingredient adds a distinct flavor or texture, making the salad exciting and fulfilling in every forkful.
Step 4: Dress and finish the salad
Drizzle the lime juice over the veggies and pour the cooled spice mixture on top. Gently toss everything together until the salad is evenly coated with the tangy and smoky dressing. Finish with salt and pepper to taste to enhance the complex flavors and make it truly your own. This final step locks in all the delicious elements and prepares the salad to be enjoyed right away or chilled briefly for peak freshness.
How to Serve Mexican Chicken Chopped Salad Recipe
Garnishes
For extra flair and flavor, sprinkle fresh avocado slices or a dollop of creamy sour cream on top. A handful of additional chopped cilantro or a squeeze of fresh lime just before serving brightens the salad even more and makes it look as beautiful as it tastes.
Side Dishes
This salad pairs wonderfully with warm corn tortillas or a side of spicy black bean soup for a complete Mexican-inspired meal. If you want something lighter, a simple bowl of tortilla chips alongside is perfect for scooping up the salad and adding crunch.
Creative Ways to Present
Serve the salad in individual mason jars for a fun, portable option that’s perfect for picnics or packed lunches. Alternatively, pile it over crispy tostada shells for a deconstructed taco experience. Garnished with a wedge of lime and sprinkled cheese, this presentation is sure to impress your guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad in an airtight container in the refrigerator for up to one day to preserve the freshness of the veggies and avoid sogginess. Keep the tortilla strips separate and add them just before serving to maintain their crunch.
Freezing
Because this recipe features fresh lettuce and dairy, freezing is not recommended, as the texture and flavors will be compromised. Instead, use leftovers fresh or within a day for the best experience.
Reheating
If you want warm chicken for your salad, gently reheat the chicken separately before mixing it with the fresh ingredients. The salad itself is intended to be served cold or at room temperature to enjoy the crisp, fresh textures fully.
FAQs
Can I use rotisserie chicken for this Mexican Chicken Chopped Salad Recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds flavor and saves time without compromising the delicious taste of the salad.
Is this salad suitable for meal prepping?
Yes! Just store the components separately—chopped veggies, chicken, dressing, and tortilla strips—to keep everything fresh and crispy until ready to assemble.
Can I make this recipe vegetarian?
Definitely. Simply omit the chicken and add extra black beans or grilled vegetables for protein, making it just as filling and flavorful.
What kind of dressing is used in this Mexican Chicken Chopped Salad Recipe?
The dressing is a simple, homemade blend of olive oil, lime juice, and a warm chili-spice mix that infuses the salad with a smoky and tangy kick.
How do I make the tortilla strips crunchy?
Use store-bought crunchy tortilla strips or make your own by baking thinly sliced tortillas with a light spray of oil until golden and crisp.
Final Thoughts
This Mexican Chicken Chopped Salad Recipe is a true celebration of fresh, bold flavors and delightful textures, perfect for any day of the week. Whether you’re looking for a quick lunch, a light dinner, or a dish to impress your friends, this salad has you covered with its wonderful mix of ingredients and easy prep. Give it a try—you’ll discover a new favorite that’s as fun to make as it is to eat!
Print
Mexican Chicken Chopped Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 0m
- Total Time: 0h 15m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A vibrant and flavorful Mexican Chicken Chopped Salad featuring tender cooked chicken breast, fresh vegetables, black beans, corn, and a zesty spiced olive oil dressing. Topped with cheddar cheese and crunchy tortilla strips, this quick and easy salad is perfect for a light lunch or dinner packed with bold southwestern flavors.
Ingredients
Protein and Vegetables
- 2 cups cooked chicken breast, chopped
- 1 cup Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup corn kernels
- 1/4 cup black beans, rinsed and drained
- 1/4 cup cilantro, chopped
Dressing and Toppings
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt to taste
- Pepper to taste
- 1/4 cup shredded cheddar cheese
- 1/4 cup tortilla strips
Instructions
- Heat the spices: Heat the olive oil in a small pan over medium heat to warm it up.
- Add spices: Add the chili powder, garlic powder, and cumin to the pan with the olive oil, stirring to combine.
- Cook spices: Stir the spice mixture for about 30 seconds until fragrant to release the aromas and flavors.
- Cool spice mixture: Remove the pan from heat and set aside the spiced oil to cool down before mixing into the salad.
- Prepare chicken: Chop the cooked chicken breast into bite-sized pieces for easy eating.
- Chop lettuce: Chop the Romaine lettuce into bite-sized pieces and place in a large mixing bowl.
- Add tomatoes: Halve the cherry tomatoes and add them to the bowl with the lettuce for freshness and color.
- Add onion: Thinly slice the red onion and add it to the bowl to bring a mild sharpness.
- Add corn: Stir in the corn kernels for sweetness and texture.
- Add beans and cilantro: Add the rinsed black beans and roughly chopped cilantro to the salad for heartiness and herbal lift.
- Add cheese: Sprinkle shredded cheddar cheese over the salad for creamy richness.
- Add tortilla strips: Toss in tortilla strips to provide a crunchy texture contrast.
- Add lime juice: Drizzle lime juice over the salad for tangy brightness.
- Add spiced olive oil: Pour the cooled spiced olive oil mixture over the salad for a well-rounded southwestern flavor.
- Toss salad: Gently toss all ingredients together until evenly combined and coated with dressing.
- Season: Season the salad with salt and pepper to your taste.
- Serve: Serve immediately for best freshness, or refrigerate for up to an hour before serving to chill.
Notes
- The cooked chicken can be grilled, roasted, or poached depending on preference before chopping.
- For extra crunch, add more tortilla strips just before serving to avoid sogginess.
- You can substitute cheddar cheese with a Mexican blend cheese or a dairy-free cheese for dietary needs.
- This salad is best served fresh but can be prepared ahead and refrigerated for up to 1 hour.
- Add avocado slices or a dollop of sour cream for additional creaminess.
