Description
This Tex-Mex Chicken Chopped Salad will have you saying adiós to boring lunches – packed with zesty flavors and protein, it’s the Southwest fiesta your taste buds have been waiting for.
Ingredients
Scale
- 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
- 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
- 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
Instructions
- Combine chili powder, cumin, garlic powder, oregano, salt, and pepper in a small bowl. Drizzle chicken with olive oil and rub with spice mixture. Let sit for 15 minutes.
- Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 10 minutes, then dice into ½-inch pieces.
- Prepare vegetables: chop romaine lettuce, dice bell peppers, halve tomatoes, dice red onion, drain and rinse black beans, prepare corn, and chop cilantro. Dice avocado just before assembling.
- Make dressing by combining lime juice, olive oil, honey, minced garlic, ground cumin, salt, and pepper. Whisk until emulsified.
- In a large bowl, combine lettuce, peppers, tomatoes, corn, beans, red onion, cilantro, and chicken. Add avocado just before serving.
- Drizzle with two-thirds of the dressing and toss gently. Serve remaining dressing on the side.
- Garnish with additional cilantro and lime wedges if desired.