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Tex-Mex Chopped Chicken Salad

A flavorful blend of grilled chicken, fresh vegetables, and a zesty dressing, perfect for any gathering or light dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Tex-Mex
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1-2 cups cooked chicken, diced or shredded grill leftovers, rotisserie, or baked
  • 4 cups romaine lettuce, chopped for that perfect crunch
  • 2 pieces roma tomatoes, seeded and diced ripe and juicy
  • ½ cup cucumber, diced refreshing and cool
  • 1 cup corn kernels fresh, frozen/thawed, or canned
  • 3 pieces green onions, sliced they add a lovely bite!
  • 1 15-oz can black beans, rinsed and drained for protein and fiber
  • 1 cup sharp cheddar cheese, shredded the more, the merrier!
  • ¼ cup fresh cilantro, chopped adds vibrant flavor
  • 1 piece lime, juiced brightens flavors
  • 1 cup tortilla chips, crushed for crunch
  • 1 piece jalapeño, finely diced optional for heat
  • 2 Tbsp toasted pumpkin seeds optional for nuttiness
  • ½ piece avocado or diced jicama for garnish optional for creaminess
  • to taste Salt & pepper
For the Dressing
  • 3 Tbsp olive oil good quality for the best taste
  • 2 Tbsp lime juice fresh is lovely
  • 1 tsp honey balances the tanginess
  • 1 tsp chili powder depth of flavor
  • ½ tsp cumin earthy goodness
  • to taste Salt & pepper

Method
 

Preparation
  1. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, and a pinch of salt and pepper. Let it sit in the fridge to let the flavors meld.
Assembly
  1. In a large bowl, toss together the chopped romaine, chicken, diced tomatoes, cucumber, corn, green onions, black beans, shredded cheese, and fresh cilantro.
  2. Drizzle in the dressing a little at a time, gently tossing to coat.
  3. Taste and season with additional salt and pepper if needed. Top with crushed tortilla chips and avocado or jicama, if desired.
  4. Best served immediately for that fresh crunch.

Notes

If you have leftovers, store the dressing separately from the salad to prevent sogginess. The salad can last 1-2 days in the fridge, but it’s best enjoyed fresh.