When you think of summer picnics, family gatherings, or a cozy dinner at home, nothing quite compares to the explosion of flavors found in a Tex-Mex Chopped Chicken Salad. This vibrant dish combines juicy chicken, zesty lime, and a medley of colorful veggies that dance on your taste buds like they’ve just won a salsa contest. Imagine crunchy lettuce mingling with creamy avocado and tangy salsa; it’s like a fiesta in every bite! For more inspiration, check out this snacks and appetizers recipe.
I remember the first time I made this Tex-Mex Chopped Chicken Salad for my family. The kids lit up like Christmas morning when they spotted the rainbow of ingredients on the table. They devoured it faster than I could say “guacamole,” and I couldn’t help but laugh at their enthusiasm. Whether it’s a casual lunch or a spicy side for taco night, this salad promises to be the life of any gathering.
Why You'll Love This Recipe
- This Tex-Mex Chopped Chicken Salad is quick to prepare, making dinner a breeze even on busy weeknights
- Its bold flavors and fresh ingredients create an explosion of taste that everyone will love
- The bright colors not only make it appealing but also nutritious, ensuring you eat well while enjoying every bite
- You can easily swap ingredients based on what you have at home, making it endlessly versatile!
I made this salad last summer during our annual backyard BBQ, and my friends raved about how refreshing it was on a hot day.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well, but adjust based on your appetite or guest count.
Fresh Lime Juice: Freshly squeezed lime adds brightness; bottled juice just can’t compete with that zing!
Mixed Greens: Use a combination of romaine and spinach for crunch and nutrition; it’s like a garden party in your bowl.
Cherry Tomatoes: These little gems add sweetness and color; opt for firm ones for the best flavor.
Corn Kernels: Sweet corn brings texture and pops of sweetness; frozen corn works great too!
Black Beans: Rinse them well to remove excess sodium; they’re packed with protein and heartiness.
Avocado: Creamy avocado elevates everything; pick ripe ones for the best taste.
Salsa: Choose your favorite salsa for added flavor; homemade or store-bought both work beautifully.
Cheddar Cheese: Shredded sharp cheddar adds richness; you can substitute with queso fresco for a twist.
Cilantro (optional): Fresh cilantro gives an aromatic lift; if you’re not a fan, feel free to leave it out.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Chicken: Start by preheating your grill or skillet over medium-high heat. Season chicken breasts with salt, pepper, and a squeeze of lime juice. Cook until golden brown and cooked through—about 6-7 minutes per side—until they reach an internal temperature of 165°F (75°C).
Prepare the Dressing: In a small bowl, mix together olive oil, remaining lime juice, salsa, and cumin until combined. Taste it! Adjust seasoning as needed; this dressing should be zesty yet balanced.
Chop the Veggies: While the chicken cools slightly, chop mixed greens into bite-sized pieces along with cherry tomatoes in half. You want these pieces small enough to fit on your fork!
Combine All Ingredients: In a large bowl, combine chopped greens, cherry tomatoes, corn kernels, black beans, diced avocado, shredded cheese, and chopped cilantro if you’re using it.
Add Chicken & Dressing : Slice the grilled chicken into strips and toss them into the salad mixture along with your dressing. Gently fold everything together until well-coated without smashing those precious avocado pieces.
Serve & Enjoy!: Serve immediately! If you’re feeling fancy or extra hungry, pair this salad with tortilla chips or warm tortillas for the ultimate feast!
And there you have it: an unforgettable Tex-Mex Chopped Chicken Salad that’s sure to steal the show at any meal!
You Must Know
- This Tex-Mex Chopped Chicken Salad is not just about vibrant flavors; it also brings a delightful crunch with every bite
- The colorful ingredients add a feast for the eyes, while the zesty dressing elevates the taste to new heights
- Perfect for meal prep, lunches, or as a party dish
Perfecting the Cooking Process
Sear the chicken first to lock in moisture, then chop while the veggies marinate in lime juice for added flavor.
Add Your Touch
Feel free to swap out proteins, like steak or shrimp, and add toppings like avocado or black beans for a personalized twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Enjoy chilled or at room temperature without reheating.
Chef's Helpful Tips
- To make this salad even more delicious, use fresh herbs like cilantro for an aromatic kick
- When grilling chicken, let it rest before slicing to maintain juiciness
- Don’t skimp on the lime juice; it brightens all flavors beautifully!
I remember making this salad for a summer barbecue and watching my friends fight over the last serving. It’s always a hit!
FAQ
Can I make Tex-Mex Chopped Chicken Salad ahead of time?
Yes, you can prepare it a few hours in advance and store it covered in the fridge.
What can I substitute for chicken in this salad?
Try grilled shrimp or tofu for a different protein option that still works well.
How long does this salad last in the fridge?
It stays fresh for about three days if stored properly in an airtight container.
Tex-Mex Chopped Chicken Salad
- Total Time: 30 minutes
- Yield: Serves 6
Description
Tex-Mex Chopped Chicken Salad is a vibrant and flavorful dish perfect for summer picnics, family gatherings, or cozy dinners at home. This salad combines juicy grilled chicken, zesty lime, and a variety of colorful vegetables for a refreshing experience in every bite. With crunchy lettuce, creamy avocado, and tangy salsa, it’s a fiesta of flavors that everyone will love!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 tbsp fresh lime juice
- 4 cups mixed greens (romaine and spinach)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, rinsed
- 1 large avocado, diced
- 1 cup salsa (homemade or store-bought)
- 1 cup shredded sharp cheddar cheese
- Fresh cilantro (optional)
Instructions
- Preheat grill or skillet over medium-high heat. Season chicken with salt, pepper, and lime juice. Grill for 6-7 minutes per side until cooked through (165°F internal temperature). Let cool before slicing.
- In a small bowl, whisk together olive oil, remaining lime juice, salsa, and cumin to create the dressing.
- Chop mixed greens into bite-sized pieces and halve cherry tomatoes.
- In a large bowl, combine greens, tomatoes, corn, black beans, avocado, cheese, and cilantro.
- Add sliced chicken and dressing; toss gently to combine without mashing the avocado.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added flavor, marinate the chicken in lime juice for an hour before cooking. Swap proteins like shrimp or tofu for variety. This salad can be made ahead of time but is best served fresh.
