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
Scale
- 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.