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