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–+ servings

Tex-Mex Chicken Chopped Salad

A vibrant and flavorful salad featuring grilled chicken, fresh vegetables, and a zesty dressing, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: main dish, Salad
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup red bell pepper diced
  • 1 cup corn canned or frozen, thawed
  • 1 cup black beans canned, rinsed and drained
Chicken
  • 2 cups grilled chicken breast sliced
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Toppings
  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 1/2 cup cheddar cheese shredded

Method
 

Prepare the Chicken
  1. Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, cumin, and chili powder.
  2. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from grill and let it rest before slicing.
Make the Dressing
  1. In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and black pepper until well combined.
Assemble the Salad
  1. In a large mixing bowl, combine chopped romaine lettuce, cherry tomatoes, cucumber, red bell pepper, corn, and black beans.
  2. Add the sliced grilled chicken on top of the salad.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Top with sliced avocado, chopped cilantro, and shredded cheddar cheese before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 5gFiber: 10gSugar: 5g

Notes

This salad can be customized with additional toppings like jalapeños or tortilla strips for extra crunch.

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