Tex-Mex Chicken Chopped Salad
A vibrant and delicious salad featuring grilled chicken, fresh vegetables, black beans, corn, avocado, and a zesty dressing, perfect for a refreshing meal.
Ingredients
Main Ingredients
- 2 cups Cooked Chicken, grilled or shredded, seasoned with Tex-Mex spices
- 4 cups Leafy Greens (Romaine lettuce, baby spinach, or mixed greens)
- 1 cup Bell Peppers, diced (red, yellow, or green)
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Red Onion, finely chopped
- 1 cup Corn, canned or fresh
- 1 cup Black Beans, rinsed and drained
- 1 medium Avocado, diced
- 1 cup Cheese (shredded cheddar or crumbled queso fresco)
- 1/4 cup Cilantro, freshly chopped
- 1 cup Tortilla Strips
Dressing
- 1/4 cup Lime Juice, freshly squeezed
- 1/4 cup Olive Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- to taste Salt and Pepper
- 1 tablespoon Honey or Agave (optional) For a hint of sweetness
Instructions
Preparation
- Start by cooking the chicken (grilling gives it fantastic flavor). Let it cool, then chop it into bite-sized pieces.
- While the chicken is cooling, wash and chop your leafy greens, peppers, onions, and tomatoes.
Mix the Dressing
- In a small bowl, combine lime juice, olive oil, chili powder, cumin, salt, and pepper. Whisk until well combined; adjust seasonings to your taste.
Combine Ingredients
- In a large bowl, combine the greens, chicken, corn, black beans, diced avocado, and chopped cilantro. Drizzle the dressing over the top and toss gently to combine.
Serve
- Top the salad with shredded cheese and tortilla strips for added texture. Serve immediately, or refrigerate for a bit to let the flavors meld.
Notes
Pro tips: Use leftover grilled chicken or roasted vegetables, select ripe avocados, prep ingredients a day in advance, and customize to your taste preferences.