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Tex-Mex Chopped Chicken Salad Recipe

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
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4

Ingredients
 

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.