Tex-Mex Chicken Chopped Salad

$Delicious Tex-Mex Chicken Salad with colorful vegetables and dressing$

Tex-Mex Chicken Chopped Salad

A vibrant and filling Tex-Mex salad combining tender chicken, crunchy vegetables, and zesty dressing, perfect for a nutritious meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Tex-Mex

Calories: 420

Ingredients Method Notes

Ingredients

Main ingredients

2 cups cooked chicken, chopped Use rotisserie chicken for convenience.
4 cups romaine lettuce, chopped Fresh romaine adds crunch.
1 cup cherry tomatoes, halved Use ripe tomatoes for best flavor.
1 cup corn, canned or fresh Canned corn should be drained.
1 cup black beans, drained and rinsed Substitute with pinto or kidney beans if preferred.
1 each avocado, diced Adding healthy fats.
1/2 each red onion, diced Adds sharpness to the salad.
1/4 cup cilantro, chopped Can be omitted if not a fan.
1 cup shredded cheese (cheddar or Mexican blend) Choose your favorite cheese variety.
1/2 cup tortilla chips, crushed (for topping) Adds crunch to the dish.

Dressing

1/4 cup lime juice Freshly squeezed lime juice is ideal.
1/4 cup olive oil Extra virgin for the best flavor.
1 teaspoon chili powder Adjust according to spice preference.
to taste Salt and pepper Season to flavor.

Method

Preparation

In a large bowl, combine the chopped chicken, lettuce, cherry tomatoes, corn, black beans, avocado, red onion, cilantro, and cheese.
In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.
Top with crushed tortilla chips before serving.

Notes

Serve chilled for a refreshing meal, or as a side at a barbecue. Store leftovers in an airtight container in the refrigerator for 2-3 days. For best results, store dressing separately.