Tex-Mex Chopped Chicken Salad
A vibrant and flavorful Tex-Mex chopped chicken salad, perfect for a light yet satisfying meal. It's packed with fresh ingredients and a zesty dressing.
Equipment
- large bowl
- whisk
- small bowl
Ingredients
Salad
- 3 cups cooked chicken, shredded
- 6 cups romaine lettuce, chopped
- 15 ounces black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 1 large avocado, diced
- 0.5 cup cilantro, chopped
- 1 cup tortilla strips
Dressing
- 0.25 cup lime juice
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Salad Assembly
- In a large bowl, combine the shredded chicken, chopped romaine lettuce, black beans, corn, cherry tomatoes, sliced red onion, diced avocado, and chopped cilantro.
- Toss all ingredients gently until well mixed.
Dressing Preparation
- In a small bowl, whisk together the lime juice, olive oil, honey, cumin, chili powder, salt, and black pepper until fully combined.
- Taste the dressing and adjust seasonings as needed to your preference.
Serving
- Pour the dressing over the salad and toss again to ensure all ingredients are evenly coated. Serve immediately, garnished with crispy tortilla strips.
- For best results, serve the salad fresh to maintain the crispness of the lettuce and the vibrant flavors.
Notes
For extra heat, add a pinch of cayenne pepper to the dressing. You can also grill the chicken for added smoky flavor. To prepare ahead, keep the dressing separate and add just before serving to prevent the salad from becoming soggy.