Tex-Mex Chicken Chopped Salad

Imagine a vibrant, crunchy Tex-Mex Chicken Chopped Salad that brings together the smoky, spicy flavors of the Southwest in every refreshing bite. This colorful medley combines juicy grilled chicken, crisp vegetables, and a zesty lime dressing that transforms an ordinary salad into a fiesta of flavors. Perfect for busy weeknights or weekend gatherings, this Tex-Mex Chicken Chopped Salad has become a staple in homes that appreciate bold flavors with nutritious ingredients. You’ll learn how to perfectly balance the textures and tastes for a satisfying meal that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

This Tex-Mex Chicken Chopped Salad stands out from ordinary salads for several compelling reasons. The contrast between the warm, tender chicken and the cool, crisp vegetables creates an irresistible textural experience that keeps your fork coming back for more. Each bite delivers a perfect balance of protein, crunch, and zesty flavor that satisfies without weighing you down.

What makes this chopped salad truly special is its versatility. It works beautifully as a complete meal or as a side dish for larger gatherings. The vibrant colors from the bell peppers, corn, black beans, and fresh cilantro create a feast for the eyes before you even take your first bite.

The Southwest-inspired dressing ties everything together with its tangy lime juice, smoky cumin, and hint of honey that coats each ingredient perfectly without overwhelming the fresh components. Even better, this chicken chopped salad can be prepped ahead of time, making it ideal for meal planning or last-minute entertaining.

Ingredients

For the Tex-Mex Chicken:

• 1½ lbs (680g) boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

For the Salad:

• 8 cups (560g) romaine lettuce, chopped
• 1 cup (175g) cherry tomatoes, halved
• 1 medium red bell pepper, diced (about 1 cup)
• 1 medium yellow bell pepper, diced (about 1 cup)
• 1 cup (164g) corn kernels, fresh or frozen (thawed)
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 medium avocado, diced
• ½ cup (80g) red onion, finely diced
• ½ cup (20g) fresh cilantro, chopped

For the Lime Dressing:

• ¼ cup (60ml) fresh lime juice (about 2-3 limes)
• ⅓ cup (80ml) olive oil
• 1 tbsp honey
• 1 clove garlic, minced
• ½ tsp ground cumin
• ¼ tsp salt
• ¼ tsp black pepper

Pro Tips

Perfect Chicken Seasoning
The secret to making this Tex-Mex Chicken Chopped Salad truly exceptional lies in properly seasoning the chicken. For maximum flavor penetration, mix your spices together first, then rub them into the chicken at least 15 minutes before cooking. This allows the flavors to permeate the meat rather than simply sitting on the surface. For even better results, season the chicken up to 24 hours in advance and refrigerate it covered to develop deeper flavor profiles.

Achieving the Ideal Chop
The “chopped” in this chicken salad isn’t just a name—it’s a technique that makes every bite perfectly balanced. Aim to cut all ingredients into similar-sized pieces (about ½-inch cubes) so each forkful contains multiple elements. Use a sharp chef’s knife and take your time, especially with the chicken, which should be diced after it’s cooked and rested. This uniform chopping ensures the dressing coats every piece evenly and creates the signature texture this salad is known for.

Dressing Application Strategy
Rather than adding all the dressing at once, reserve about one-third to serve on the side. Toss the salad with two-thirds of the dressing about 10 minutes before serving to allow the flavors to meld without making the vegetables soggy. This technique keeps the Tex-Mex Chicken Chopped Salad fresh and vibrant, particularly if you’re planning to have leftovers or are serving it at a gathering where it might sit out for a while.

Instructions

Step 1: Prepare and Cook the Chicken

Begin by combining the chili powder, cumin, garlic powder, oregano, salt, and pepper in a small bowl. Drizzle the chicken breasts with olive oil, then rub the spice mixture evenly over both sides. Let the chicken sit for at least 15 minutes to absorb the flavors. Preheat your grill to medium-high heat (or use a grill pan on the stovetop). Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat, let rest for 10 minutes, then dice into ½-inch pieces.

Step 2: Prepare the Vegetables

While the chicken is resting, prepare your vegetables. Wash and dry the romaine lettuce thoroughly before chopping it into bite-sized pieces. Dice the bell peppers, halve the cherry tomatoes, and finely dice the red onion. Drain and rinse the black beans. If using fresh corn, cut the kernels from the cob; if using frozen, ensure it’s fully thawed. Dice the avocado just before assembling to prevent browning. Finally, roughly chop the fresh cilantro.

Step 3: Make the Lime Dressing

In a small bowl or jar, combine the fresh lime juice, olive oil, honey, minced garlic, ground cumin, salt, and pepper. Whisk vigorously until emulsified, or if using a jar, seal and shake well for about 30 seconds. Taste and adjust seasonings if necessary—this dressing should be bright and tangy with a hint of sweetness and warmth from the cumin.

Step 4: Assemble the Salad

In a large salad bowl, combine the chopped romaine lettuce, bell peppers, cherry tomatoes, corn, black beans, red onion, and cilantro. Add the diced chicken and gently toss to distribute the ingredients evenly. Just before serving, add the diced avocado to prevent it from becoming mushy or discolored.

Step 5: Dress and Serve

Drizzle about two-thirds of the lime dressing over the salad and toss gently to coat all ingredients. Serve the remaining dressing on the side for anyone who desires a more intensely flavored experience. For presentation, you can serve the Tex-Mex Chicken Chopped Salad in a large bowl or on individual plates, garnished with additional cilantro and lime wedges if desired.

Variations

Vegetarian Tex-Mex Chopped Salad
Transform this Tex-Mex Chicken Chopped Salad into a vegetarian delight by replacing the chicken with 2 cups of roasted sweet potatoes or 1½ cups of grilled halloumi cheese cubes. The sweet potatoes add a wonderful contrast to the spicy elements, while halloumi provides that satisfying protein element with its chewy texture and slightly salty flavor. You can season either substitute with the same spice blend used for the chicken to maintain the authentic Tex-Mex profile.

Seafood Twist
For seafood lovers, substitute the chicken with 1 pound of grilled shrimp or blackened salmon. The shrimp cooks in just 2-3 minutes per side and absorbs the Tex-Mex seasonings beautifully. Salmon adds a rich, buttery element that pairs wonderfully with the lime dressing. When using seafood, consider adding a pinch of cayenne to the seasoning mix and incorporating a tablespoon of finely chopped jalapeño to the dressing for an extra kick that complements the seafood perfectly.

Grain-Added Variation
Turn this salad into an even more substantial meal by adding 1 cup of cooked quinoa, brown rice, or farro. These grains add a pleasing chewy texture and make the Tex-Mex Chicken Chopped Salad more filling. For the best results, cool the grains completely before adding them to the salad, and increase the dressing quantities by about 25% to ensure everything is properly coated.

Storage and Serving

This Tex-Mex Chicken Chopped Salad can be stored in the refrigerator for up to 2 days if properly managed. For best results, store the components separately: keep the dressed lettuce and vegetables in one container, the chicken in another, and the avocado (tossed with a bit of lime juice to prevent browning) in a third. The dressing should be stored in a jar or small container. This separation prevents the salad from becoming soggy and maintains the optimal texture of each ingredient.

When ready to serve, this chopped salad makes a spectacular presentation served in a large, shallow bowl that showcases all the colorful ingredients. For a complete meal, pair it with warm corn tortillas or crispy tortilla chips on the side. To elevate the dish for entertaining, serve it alongside a pitcher of homemade margaritas or Mexican-style agua fresca.

For a fun serving option at parties, create a Tex-Mex Chicken Chopped Salad bar where guests can build their own bowls and add additional toppings like crushed tortilla chips, pickled jalapeños, or a variety of hot sauces to customize the heat level to their preference.

FAQs

Can I make this Tex-Mex Chicken Chopped Salad ahead of time?
Yes, you can prepare most components 1-2 days ahead. Cook and season the chicken, chop the vegetables (except avocado), and make the dressing in advance. Store everything separately in the refrigerator. Wait to chop the avocado and assemble the salad until shortly before serving.

Is this salad suitable for meal prep?
Absolutely! Prepare individual containers with the lettuce and vegetables on the bottom, chicken on top, and dressing in separate containers. Keep avocado separate or add it fresh each day. This way, your Tex-Mex Chicken Chopped Salad will stay fresh for 3-4 days of lunches.

How can I make this recipe spicier?
To increase the heat, add 1 diced jalapeño to the salad and include a pinch of cayenne pepper in both the chicken seasoning and the dressing. You can also serve the salad with hot sauce on the side.

Can I use rotisserie chicken to save time?
Yes! Shred or dice about 3 cups of rotisserie chicken and toss it with 1 tablespoon of olive oil mixed with the same spice blend. This quick shortcut still gives you the Tex-Mex flavor profile without the cooking time.

What can I use instead of cilantro if I don’t like it?
Fresh parsley makes an excellent substitute for cilantro in this Tex-Mex Chicken Chopped Salad. It provides a similar bright, fresh element without the soapy taste some people detect in cilantro.

Conclusion

This Tex-Mex Chicken Chopped Salad is comfort food at its finest — vibrant, nourishing, and bursting with Southwestern flavors that dance on your palate. It’s the kind of dish that transforms an ordinary dinner into a colorful celebration of fresh, wholesome ingredients. Whether you’re seeking a satisfying lunch, a light dinner, or a crowd-pleasing addition to your next gathering, this salad delivers on all fronts. The balance of protein-rich chicken, fiber-filled beans, and crisp vegetables creates not just a meal, but an experience that nourishes both body and spirit with every forkful.

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