Welcome, friends! If you’re craving a Tex‑Mex Chopped Chicken Salad that’s bursting with flavor yet simple enough to whip up on a busy Tuesday night, you’ve landed in just the right kitchen. This vibrant dish is a glorious mix of crunchy veggies, tender chicken, zesty lime, and that irresistible Tex‑Mex flair we all secretly (or not-so-secretly) crave. Whether you’re a multi-tasking mom trying to beat the dinner rush, a professional looking for a lunch upgrade, or someone who just wants something fresh and satisfying without spending hours in the kitchen—this one’s for you. Let’s get cooking!
Table of Contents
Why You’ll Love This Tex‑Mex Chopped Chicken Salad
Picture this: tender chicken, crisp romaine lettuce, juicy tomatoes, creamy avocado, and a tangy lime dressing—all in one bowl. It’s a meal that feels indulgent without being heavy. Plus, it’s customizable (hello, picky eaters!), quick to prep, and begs for a second helping.
Ingredients You’ll Need
- 1–2 cups cooked chicken, diced or shredded
- 4 cups romaine lettuce, chopped
- 2 roma tomatoes, seeded and diced
- ½ cucumber, diced
- 1 cup corn kernels (fresh, frozen/thawed, or canned)
- 3 green onions, sliced
- 1 (15‑oz) can black beans, rinsed and drained
- 1 cup sharp cheddar cheese, shredded
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 cup tortilla chips, crushed
- 1 jalapeño, finely diced (optional, for a kick)
- 2 Tbsp toasted pumpkin seeds (optional)
- ½ avocado or diced jicama, for garnish (optional)
- Salt & pepper, to taste
For the Dressing
(feel free to whip up your own Tex‑Mex Chopped Chicken Salad dressing!)
- 3 Tbsp olive oil
- 2 Tbsp lime juice
- 1 tsp honey
- 1 tsp chili powder
- ½ tsp cumin
- Salt & pepper, to taste
How to Make This Tex‑Mex Chopped Chicken Salad
- Stir the dressing: In a small bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and pepper. Refrigerate until ready to use.
- Toss the salad: In a large bowl, combine chopped chicken, romaine, tomatoes, cucumber, corn, green onions, black beans, cheddar, cilantro, jalapeño, and pumpkin seeds (if using).
- Dress it up: Add the dressing gradually, tossing gently to coat until everything’s lightly kissed by those zesty flavors.
- Season & garnish: Taste and adjust salt and pepper. Top with crushed tortilla chips and avocado or jicama. Serve right away for that perfect crunch.
Enjoy every bite!
Quick Tips & Kitchen Tricks
- Prep ahead! Cook the chicken and rinse the beans the night before to breeze through weekday dinners.
- Veggie swap stellar: No corn? Try bell peppers or radish. Picky kids? Skip the jalapeño.
- Crunch lovers unite: For extra oomph, double the tortilla chips—but add them just before serving so they stay crisp!
- Lime love: If life feels a bit bitter, add an extra squeeze of lime. It brightens everything—no culinary magic wand needed.
A Little Story from My Kitchen
The first time I made this Tex‑Mex Chopped Chicken Salad, my girls were reluctant—they didn’t know what to think of beans and cabbage in a salad! But once they dove in, they raved about the “cool, crunchy corn and that spicy crunch” from the chips. Now it’s a family favorite whenever school nights get chaotic.
FAQs About Tex‑Mex Chopped Chicken Salad
Can I substitute the chicken?
Yes—use grilled shrimp, turkey, or go vegetarian with crispy tofu or extra beans.
How long will leftovers stay fresh?
Stored in an airtight container, dressing separate, it stays great for up to 2 days. Add chips and avocado when serving to keep everything crisp and vibrant.
Is this salad healthy?
Absolutely! It’s packed with lean protein, fresh veggies, fiber-rich black beans, and healthy fats from avocado—feel-good nourishment without the fuss.
Ready for More Flavor?
With its lively textures, bright flavors, and total ease, this Tex‑Mex Chopped Chicken Salad is sure to become your go-to for dinners and gatherings. It’s a satisfying, feel-good meal that feels special—even on the busiest nights. Give it a whirl and let me know how your crowd reacts! Happy cooking, and thank you for being part of the Chicken Magic family.
Explore More Flavorful Chicken Creations
If you loved this vibrant Tex-Mex Chopped Chicken Salad, don’t stop here—there’s a whole world of bold, crave-worthy chicken recipes waiting for you! Here are a few more dishes from Chicken Magic Recipes that pair perfectly with your Tex-Mex mood or offer a fresh twist when you want to switch things up:
- Try a protein-packed twist with this refreshing Buffalo Chicken Pasta Salad—a crowd-pleaser for summer BBQs or quick weekday lunches.
- For something warm and comforting, this creamy, spicy Crock-Pot Creamy Cajun Chicken Pasta is like a warm hug in a bowl.
- If you’re craving bold fusion flavor, don’t miss the sweet-heat combo in this Crockpot Kung Pao Chicken—perfect for busy weeknights!
- Add more Tex-Mex to your dinner rotation with this hearty, family-favorite Pioneer Woman Mexican Chicken Casserole.
Happy cooking, and don’t forget to explore these delicious gems when you’re ready for your next kitchen adventure!
Print
Tex‑Mex Chopped Chicken Salad
- Total Time: 15 mins
- Yield: 4 servings 1x
Description
This vibrant Tex-Mex Chopped Chicken Salad is a refreshing mix of grilled chicken, crisp lettuce, black beans, corn, and creamy dressing. Packed with bold flavor and ready in minutes, it’s perfect for busy weeknights or a light, wholesome lunch.
Ingredients
1–2 cups cooked chicken, diced or shredded
4 cups romaine lettuce, chopped
2 roma tomatoes, seeded and diced
½ cucumber, diced
1 cup corn kernels (fresh, frozen/thawed, or canned)
3 green onions, sliced
1 (15‑oz) can black beans, rinsed and drained
1 cup sharp cheddar cheese, shredded
¼ cup fresh cilantro, chopped
Juice of 1 lime
1 cup tortilla chips, crushed
1 jalapeño, finely diced (optional)
2 Tbsp toasted pumpkin seeds (optional)
½ avocado or diced jicama for garnish (optional)
Salt & pepper to taste
For the Dressing
3 Tbsp olive oil
2 Tbsp lime juice
1 tsp honey
1 tsp chili powder
½ tsp cumin
Salt & pepper to taste
Instructions
In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to use.
In a large bowl, toss together romaine, chicken, tomatoes, cucumber, corn, onions, beans, cheese, cilantro, and optional toppings.
Drizzle in dressing a little at a time, tossing gently to coat.
Season with salt and pepper. Top with crushed tortilla chips and avocado or jicama, if desired.
Serve immediately and enjoy!
Notes
Prep ingredients ahead of time for quicker assembly.
Add more lime or jalapeño to dial up the flavor.
Best served fresh—wait to add chips and avocado until right before eating.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad , Lunch
- Method: No cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 60 mg