This Tex-Mex Chopped Chicken Salad is fresh, colorful, and packed with bold Southwestern flavors. Juicy seasoned chicken is combined with crisp lettuce, sweet corn, black beans, tomatoes, creamy avocado, and crunchy tortilla strips, then finished with a zesty lime dressing. It’s hearty enough for a complete lunch or dinner while still feeling fresh and light.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
For the Salad
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn, drained if using canned
- 1 avocado, diced
- ½ cup diced red onion
- ½ cup shredded cheddar or Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- ½ cup tortilla strips or crushed tortilla chips
For the Lime Dressing
- ¼ cup olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
1. Season the Chicken
Pat the chicken breasts dry.
In a small bowl, combine the olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice.
Rub the seasoning mixture evenly over both sides of the chicken.
2. Cook the Chicken
Heat a large skillet over medium heat.
Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until fully cooked and the internal temperature reaches 165°F (74°C).
Remove from the skillet and allow the chicken to rest for 5 minutes before slicing or chopping.
3. Prepare the Dressing
Add the olive oil, lime juice, honey, apple cider vinegar, Dijon mustard, cumin, chili powder, garlic, salt, and pepper to a small jar or bowl.
Whisk or shake until the dressing is well combined.
Taste and adjust the lime juice, salt, or sweetness as desired.
4. Assemble the Salad
Add the chopped romaine lettuce to a large bowl.
Top with tomatoes, black beans, corn, avocado, red onion, cheese, and cilantro.
Add the chopped or sliced chicken.
5. Dress and Toss
Drizzle the lime dressing over the salad just before serving.
Gently toss everything together until evenly coated.
Top with tortilla strips or crushed tortilla chips for a satisfying crunch.
Tips for the Best Tex-Mex Chicken Salad
- Don’t overcook the chicken. Let it rest before cutting so the juices stay inside.
- Fresh lime juice gives the dressing a much brighter flavor than bottled juice.
- Add the tortilla strips just before serving so they remain crunchy.
- For meal prep, store the dressing separately and add the avocado and tortilla strips right before eating.
- Use rotisserie chicken if you’re short on time.
Easy Variations
Make It Spicy
Add sliced jalapeños, cayenne pepper, or a drizzle of hot sauce.
Add More Protein
Add grilled shrimp, steak strips, or extra black beans.
Creamy Tex-Mex Dressing
Replace part of the olive oil with Greek yogurt or sour cream for a creamy dressing.
Add Rice
Serve the salad over a scoop of cooked rice or quinoa to make it even more filling.
Taco Salad Style
Serve the ingredients over crushed tortilla chips and drizzle with the lime dressing for a hearty taco salad.
Make-Ahead Instructions
The chicken and dressing can be prepared up to 3–4 days ahead and stored separately in the refrigerator.
For the freshest salad, assemble it just before serving. Keep the avocado, dressing, and crunchy tortilla strips separate until you’re ready to eat.
This Tex-Mex Chopped Chicken Salad delivers the perfect combination of tender seasoned chicken, creamy avocado, sweet corn, hearty black beans, crisp vegetables, tangy lime dressing, and crunchy tortilla strips in every bite.