Here’s a bold and flavorful recipe for Tex-Mex Chopped Chicken Salad — packed with juicy chicken, crisp veggies, beans, and a creamy zesty dressing. It’s perfect for lunch, dinner, meal prep, or potlucks!
🥗 Tex-Mex Chopped Chicken Salad
🌮 What You’ll Love:
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Full of texture and color
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Protein-packed and super satisfying
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Customizable with your favorite Tex-Mex toppings
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Comes together in 20 minutes or less!
🛒 Ingredients (Serves 4)
Salad Base:
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2 cups cooked chicken breast (grilled, shredded, or rotisserie), chopped
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1½ cups chopped romaine or iceberg lettuce
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1 cup cherry tomatoes, halved
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1 cup canned black beans, rinsed and drained
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1 cup corn (canned, fresh, or thawed frozen)
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½ red bell pepper, diced
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½ avocado, diced (optional)
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¼ cup red onion, finely chopped
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½ cup shredded cheddar or pepper jack cheese
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¼ cup chopped fresh cilantro
Optional Add-Ins:
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Crushed tortilla chips or strips
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Jalapeño slices
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Diced cucumber
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Lime wedges
🥣 Creamy Tex-Mex Dressing
Whisk together:
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⅓ cup sour cream or plain Greek yogurt
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2 tbsp mayonnaise
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2 tbsp lime juice
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1 tbsp olive oil
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½ tsp chili powder
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½ tsp cumin
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½ tsp garlic powder
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Salt and pepper to taste
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Optional: 1 tsp hot sauce or salsa for kick
👩🍳 Instructions
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Make the Dressing
In a small bowl or jar, whisk together all dressing ingredients until smooth. Adjust salt and lime to taste. -
Assemble the Salad
In a large bowl, toss together lettuce, tomatoes, beans, corn, bell pepper, onion, avocado, chicken, cheese, and cilantro. -
Dress and Toss
Drizzle dressing over the salad and toss gently until evenly coated. -
Serve
Top with crushed tortilla chips or strips if desired. Serve immediately, or chill for 10–15 minutes for a cold, crisp salad.
🧊 Meal Prep Tips
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Store salad and dressing separately in airtight containers.
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Assemble in layers for mason jar salads: dressing → beans/corn → chicken → veggies → lettuce on top.
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Keeps fresh 3–4 days without avocado and chips (add those just before serving).