Description
This vibrant Tex-Mex Chopped Chicken Salad is a fresh and flavorful combination of protein-packed chicken breast, crunchy Romaine lettuce, mixed greens, and colorful veggies like cherry tomatoes, red bell pepper, and corn. Tossed with a zesty chili-lime dressing and topped with shredded cheddar and creamy avocado, it’s a perfect no-cook, healthy meal that’s quick to prepare and bursting with southwestern flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, chopped
- 1 cup Romaine lettuce, chopped
- 1 cup mixed greens, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup corn kernels, cooked
- 1/4 cup black beans, drained and rinsed
- 1/4 cup shredded cheddar cheese
- 1/4 cup sliced avocado
- 2 tablespoons fresh cilantro, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Base Ingredients: In a large mixing bowl, add the chopped cooked chicken breast, chopped Romaine lettuce, and chopped mixed greens. Mix gently to distribute evenly.
- Add Vegetables: Add the halved cherry tomatoes, diced red bell pepper, and thinly sliced red onion into the bowl, incorporating the fresh produce into the salad base.
- Incorporate Corn and Beans: Stir in the cooked corn kernels and black beans that have been drained and rinsed to add texture and flavor.
- Add Cheese: Sprinkle the shredded cheddar cheese over the mixed salad ingredients to add a creamy, tangy element.
- Add Avocado: Arrange the sliced avocado on top of the salad for a rich, buttery finish.
- Toss Salad: Gently toss all the ingredients together to combine them evenly without mashing the avocado slices.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper until the dressing is smooth and well blended.
- Add Dressing: Pour the prepared dressing over the salad and toss again thoroughly to ensure every ingredient is coated with the flavorful dressing.
- Garnish: Sprinkle the chopped fresh cilantro over the salad as a fresh, aromatic garnish.
- Serve or Store: Serve the salad immediately for optimal freshness or refrigerate until ready to enjoy. It’s best eaten within a day for the best texture and flavor.
Notes
- Use pre-cooked or leftover chicken breast to save time during preparation.
- For a spicier kick, add diced jalapeño or a pinch of cayenne pepper to the dressing.
- Avocado can brown quickly; add it just before serving to maintain its fresh appearance.
- This salad can be made ahead, but add avocado and dressing just before serving to prevent sogginess.
- Feel free to substitute cheddar cheese with a dairy-free alternative for a vegan option.
