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
Scale
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.
