Tex-Mex Chopped Chicken Salad Recipe

This chopped Tex‑Mex chicken salad is loud, crunchy, and unapologetically messy in the best way — think charred chicken, bright lime‑cilantro dressing, sweet corn, black beans, avocado, and a pile of crunchy tortilla strips all chopped together so every bite gets a little bit of everything. It’s the sort of salad that refuses to be a side, doubles as dinner, and feels fancy-ish without actually trying too hard.

My husband calls this “that salad I can’t quit,” which is both flattering and alarming because he will eat the whole bowl if I let him. It started as a “throw-this-together” weeknight rescue and turned into our weekend potluck flex. Once, I forgot to bring napkins to a friend’s BBQ and everyone admired the salad so much they just ate it with their hands like civilized savages — kids included. Now it’s our fallback when we want something light but not boring, and when the kids refuse to touch anything green I just chop it smaller and call it “fun rice.”

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This recipe is one of those where the chaos is the charm. I usually char the chicken on high heat and let it hang out while I chop everything else — that charred edge makes it sing. One time I tried it without the tortilla strips and my family staged a very passive-aggressive protest, so crunchy bits are non-negotiable. I’ve swapped grilled chicken for rotisserie when I was late to the dinner party and it was surprisingly great — don’t be precious about how you get your protein to the bowl.

Shopping Tips

– Protein: Grab boneless, skinless chicken thighs if you want juicier bites; breasts are fine but don’t overcook them.
– Greens: Romaine or a crunchy mixed green works best — avoid delicate baby greens that wilt as soon as the dressing hits them.
– Vegetables: Look for firm tomatoes and roasted or fresh corn (canned works in a pinch); bell peppers should be bright and crisp.
– Cheese: Cotija or a sharp cheddar both play well; cotija adds saltiness, cheddar adds melty comfort.
– Fresh Herbs: Cilantro is the obvious hero — grab a small bunch and check the stems for freshness (bright green, not floppy).
– Crunch Extras: Store‑bought tortilla strips save time, but if you make your own, use sturdy corn tortillas and fry or bake until golden.

Prep Ahead Ideas

– Marinate or season the chicken up to a day ahead and keep it in a sealed container; cook it the same day for best texture.
– Chop veggies (tomatoes, onions, peppers) and store them in airtight containers in the fridge for 24 hours. Keep avocado and dressed items separate until serving.
– Make the dressing the night before — it actually gets brighter after a rest. Store in a jar and shake before dressing the salad.
– Pack salad components separately if you’re bringing this for lunch or a picnic: greens in one container, protein in another, crunch in a little bag to keep it crispy.

✔Time-Saving Tricks

– Use a rotisserie chicken or leftover grilled chicken to skip cooking time entirely.
– Frozen grilled corn or thawed canned corn saves you from having to char fresh corn.
– Buy pre-shredded cheese and pre-cut veggies if you’re in a real hurry — they aren’t as pretty, but they get dinner on the table.
– If you have a food processor, pulse the greens and some veggies for super-fast chopping, but don’t puree — you want bite.

✔Common Mistakes

– Overdressing the salad: I did this once and it turned soggy; always start with half the dressing, toss, and add more only if needed.
– Overcooking the chicken: dry chicken ruins the texture — pull it off the heat when it’s just done and let it rest.
– Skimping on crunch: no crunch = sad salad; always keep the tortilla strips or tortilla chips separate until just before serving.
– Using wilted greens: I once used limp romaine because I was desperate — the texture made the whole thing boring. Buy crisp heads and keep them cold.

What to Serve It With

– Warm corn tortillas or crusty bread for scooping.
– A side of cilantro-lime rice or simple Mexican rice.
– Black beans or a quick charred corn salsa to double down on the Tex‑Mex vibe.
– Chips and extra salsa for dunking.

✔Tips & Mistakes

– Let cooked chicken rest 5–10 minutes before chopping so it stays juicy.
– Salt in layers: season the chicken, the dressing, and taste again at the end.
– If the dressing tastes flat, add a splash more acid (lime juice) before adding more salt.
– Don’t dress the whole salad hours ahead unless you want it soggy — dress per serving if possible.

✔Storage Tips

Leftovers keep well for 2–3 days if undressed and stored in an airtight container. If it’s already dressed, eat within 24 hours for best texture. Cold salad for breakfast? No shame — I’ve woken up at 6 a.m. and poked the fridge like it was a snack buffet; it’s exactly as satisfying as you hope it will be. If you’re saving portions, keep tortilla strips separate and add them when reheating or serving to preserve the crunch.

✔Variations and Substitutions

Swap chicken for shrimp, firm tofu, or a can of seasoned black beans for a vegetarian version. If you hate cilantro, parsley or extra green onions work, but expect a different vibe. Honey in the dressing can be swapped for agave or a pinch of sugar if that’s what you’ve got. Don’t bother subbing out the crunchy element — it’s the backbone of the whole experience.

Frequently Asked Questions

Tex-Mex Chopped Chicken Salad Recipe

This bright, hearty chopped salad pairs juicy spiced chicken with crunchy veggies, black beans, corn, and a creamy cilantro-lime dressing.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 6 cup chopped romaine lettuce
• ▢ 1.25 cup black beans, rinsed and drained
• ▢ 1 cup corn kernels, lightly charred
• ▢ 1.25 cup cherry tomatoes, halved
• ▢ 0.75 cup diced avocado
• ▢ 0.33 cup finely chopped red onion
• ▢ 2 tsp minced jalapeño seeds removed for less heat
• ▢ 0.5 cup chopped fresh cilantro divided
• ▢ 0.75 cup shredded cheddar or pepper jack
• ▢ 0.75 cup crunchy tortilla strips
• ▢ 1.1 lb boneless skinless chicken breasts, cut into small pieces
• ▢ 2 tsp olive oil for sautéing chicken
• ▢ 1.25 tsp chili powder divided
• ▢ 0.75 tsp ground cumin divided
• ▢ 0.5 tsp garlic powder divided
• ▢ 1 tsp kosher salt divided
• ▢ 0.5 tsp black pepper divided
• ▢ 3 tbsp fresh lime juice for the dressing
• ▢ 1.5 tbsp olive oil for the dressing
• ▢ 0.33 cup plain Greek yogurt for the dressing
• ▢ 2 tsp honey for the dressing
• ▢ 2 tsp apple cider vinegar for the dressing
• ▢ 1 tsp hot sauce optional, for the dressing

Instructions

Preparation Steps

• Whisk lime juice, 1.5 tbsp olive oil, yogurt, honey, vinegar, half the cumin and chili powder, and a pinch of salt and pepper. Stir in some cilantro. Chill.
• Heat 2 tsp olive oil in a large skillet over medium-high. Season chicken with remaining chili powder, cumin, garlic powder, 0.5 tsp salt, and some pepper.
• Sear chicken until browned and cooked through, 6–8 minutes, stirring once or twice. Transfer to a plate to rest.
• Add corn to the hot skillet and cook dry until lightly charred, 2–3 minutes. Let cool.
• Chop romaine, halve tomatoes, dice avocado, and finely chop onion and jalapeño. Reserve a little cilantro for garnish.
• Combine romaine, beans, corn, tomatoes, avocado, onion, jalapeño, and most cilantro in a large bowl. Add warm chicken.
• Drizzle in dressing and toss to coat. Top with cheese and tortilla strips. Finish with remaining cilantro and extra lime if desired.

Notes

Variation: Swap rotisserie chicken for a faster prep, or add diced bell pepper for extra crunch. For a lighter dressing, use only 1 tbsp olive oil and thin with a splash of water. To crank up the heat, add more jalapeño or a pinch of cayenne.

Storage: Keep salad and dressing separate up to 3 days. Toss just before serving to maintain crunch.

This recipe is an original creation inspired by classic Tex-Mex Chopped Chicken Salad Recipe flavors. All ingredient ratios and instructions are independently developed.