Tex-Mex Chopped Chicken Salad
A crunchy, colorful Tex-Mex chopped chicken salad with roasted corn, black beans, avocado, and a zesty lime-cilantro dressing. Quick to assemble and perfect for lunches or light dinners.
Ingredients
Main Ingredients
- 1.5 lb cooked chicken breast, chopped rotisserie or grilled
- 4 cup romaine lettuce, chopped
- 1 medium red bell pepper, diced
- 1.5 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup roasted corn (fresh or frozen, thawed)
- 1 medium avocado, diced ripe
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 0.5 medium jalapeño, seeded and minced optional, adjust to taste
- 1 cup shredded cheddar cheese
Dressing
- 0.25 cup olive oil
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
Instructions
Preparation Steps
- If needed, warm or roast corn until lightly charred and let cool. Chop the cooked chicken into bite-size pieces.
- In a large bowl combine chopped romaine, diced red bell pepper, cherry tomatoes, black beans, roasted corn, red onion, and cilantro.
- Add the chopped chicken and shredded cheddar to the bowl, tossing gently to combine.
- In a small jar or bowl whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and black pepper until emulsified.
- Pour the dressing over the salad and toss thoroughly to coat all ingredients.
- Gently fold in diced avocado and minced jalapeño (if using). Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately with tortilla chips or warm tortillas, or chill for up to 30 minutes to let flavors meld.
Notes
For a vegetarian version, substitute grilled tofu or extra black beans for chicken. Leftovers keep up to 2 days refrigerated; add avocado just before serving to prevent browning.
Tried this recipe?Let us know how it was!