Description
A vibrant and flavorful Tex-Mex Chopped Chicken Salad featuring tender cooked chicken breast, fresh Romaine and mixed greens, sweet corn, black beans, crisp vegetables, cheddar cheese, and creamy avocado, all tossed in a zesty lime and chili-spiced dressing. Perfect as a light lunch or dinner, this no-cook salad combines wholesome ingredients for a nutritious and satisfying meal.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, chopped
- 1 cup Romaine lettuce, chopped
- 1 cup mixed greens, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup corn kernels, cooked
- 1/4 cup black beans, drained and rinsed
- 1/4 cup shredded cheddar cheese
- 1/4 cup sliced avocado
- 2 tablespoons fresh cilantro, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Chicken and Greens: In a large mixing bowl, combine the chopped cooked chicken breast, Romaine lettuce, and mixed greens, creating the base of your salad.
- Add Vegetables: Add the halved cherry tomatoes, diced red bell pepper, and thinly sliced red onion to the bowl to introduce fresh flavors and color.
- Incorporate Corn and Beans: Stir in the cooked corn kernels and rinsed black beans, adding texture and a nutrient boost to the salad.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the salad for a rich, tangy layer.
- Add Avocado: Place the sliced avocado atop the salad, delivering creaminess and healthy fats.
- Toss Salad Gently: Gently toss all the salad ingredients together to evenly distribute the components without bruising delicate greens or avocado slices.
- Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper until well combined, forming a zesty and flavorful dressing.
- Dress the Salad: Pour the dressing over the tossed salad and gently toss again to coat every ingredient evenly.
- Garnish: Sprinkle the chopped fresh cilantro over the salad for an added burst of freshness and aroma.
- Serve: Serve the salad immediately to enjoy the freshest flavors, or refrigerate until ready to eat.
Notes
- Use cooked chicken breast from leftovers or rotisserie chicken for convenience.
- For a vegetarian version, omit the chicken and consider adding extra beans or tofu.
- Adjust the chili powder amount to control the heat level.
- Avocado adds creaminess—add it just before serving to prevent browning.
- Refrigerate leftovers in an airtight container for up to 1 day for best freshness.
