Delightful Tex-Mex Chopped Chicken Salad Recipe

There’s something magical about a Tex-Mex Chopped Chicken Salad that makes your taste buds do the happy dance. Imagine biting into succulent, seasoned chicken, mingling with fresh greens, zesty lime, and a delightful crunch from tortilla strips. Each bite is a fiesta of flavors and textures, promising to awaken your senses and bring sunshine to even the cloudiest of days.

Now, if you’re anything like me, you probably have fond memories of summer barbecues or casual get-togethers where this salad pairs perfectly with laughter and chatter. The vibrant colors on your plate not only satisfy your appetite but also make for an Instagram-worthy moment. So grab your apron; we’re about to embark on a culinary adventure that’ll leave your guests raving!

I once made this salad for a family gathering and watched as my cousin devoured three servings in record time while declaring it his new favorite dish. It’s a crowd-pleaser for sure!

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
• Fresh Romaine Lettuce: Crisp romaine adds that irresistible crunch; wash and dry thoroughly before chopping.
• Cherry Tomatoes: Sweet and juicy; choose vibrant red ones for the best flavor.
• Red Onion: A little slice brings sharpness; soak it in cold water briefly to mellow its flavor.
• Avocado: Creamy avocado adds richness; pick ones that yield slightly when pressed.
• Tortilla Strips: For crunch! You can buy them pre-made or make your own by baking sliced tortillas until crispy.
• Cilantro: Fresh cilantro elevates the flavor profile; chop finely for maximum impact.
• Lime Juice: Freshly squeezed lime juice enhances brightness; always better than bottled!
• Cumin Powder: This spice adds warmth and depth; don’t skip it!
• Olive Oil: Extra virgin olive oil works wonders for dressing; it’s flavorful and healthy.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Chicken: Start by seasoning the chicken breasts with salt, pepper, cumin powder, and a drizzle of olive oil. Grill them over medium heat until they reach an internal temperature of 165°F (75°C), about 6-7 minutes per side.

Chop the Veggies: While the chicken cooks, chop your romaine lettuce into bite-sized pieces. Halve the cherry tomatoes and slice the red onion thinly. Dice the avocado just before serving to keep it fresh.

Make the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, pepper, and chopped cilantro until well combined. This zesty dressing will bring all flavors together beautifully.

Combine Everything!: In a large bowl, combine chopped lettuce, tomatoes, onion slices, diced avocado, tortilla strips, and cubed grilled chicken once it’s cooled slightly. Toss gently to avoid mashing any ingredients.

Add Dressing & Serve: Drizzle your dressing over the salad just before serving to keep everything vibrant. Toss lightly again to coat all ingredients evenly with that zesty goodness.

This Tex-Mex Chopped Chicken Salad is now ready to be devoured! Serve it as a main dish or alongside tacos for an unforgettable meal experience. Enjoy every colorful bite! For more inspiration, check out this main dish ideas recipe.

Perfecting the Cooking Process

For more inspiration, check out this cooking tips recipe.

Cook the chicken first until golden brown, then let it rest while preparing the salad ingredients for maximum flavor.

Add Your Touch

Feel free to swap out the chicken for grilled shrimp or tofu and add your favorite beans for extra protein.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat chicken separately to keep it juicy.

I remember the first time I made this salad for my friends. They devoured it within minutes, asking for seconds and thirds, leaving me wondering if I should have made a double batch!

FAQ

Can I use leftover chicken for this salad?

Absolutely! Leftover chicken adds great flavor without any extra cooking.

What dressing works best with Tex-Mex Chopped Chicken Salad?

A zesty lime vinaigrette complements the salad beautifully, enhancing its freshness.

Can I make this salad vegan?

Yes! Substitute chicken with chickpeas or grilled veggies for a delicious vegan option.

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Tex-Mex Chopped Chicken Salad

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• Author: tastyfoodonly
• Total Time: 25 minutes
• Yield: Serves approximately 4

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Description

Experience a burst of flavor with this Tex-Mex Chopped Chicken Salad, featuring succulent grilled chicken, crisp romaine, juicy cherry tomatoes, and creamy avocado. Tossed with a zesty lime dressing and topped with crunchy tortilla strips, this colorful salad is not just a meal but a celebration of taste. Perfect for summer barbecues or a quick weeknight dinner, it comes together in under 30 minutes!

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1 lb)
• 4 cups fresh romaine lettuce (chopped)
• 1 cup cherry tomatoes (halved)
• ½ red onion (thinly sliced)
• 1 avocado (diced)
• 1 cup tortilla strips
• ¼ cup fresh cilantro (chopped)
• 2 limes (juiced)
• 2 tbsp olive oil
• 1 tsp cumin powder
• Salt and pepper to taste

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Instructions

1. Season chicken breasts with salt, pepper, cumin powder, and olive oil. Grill over medium heat for about 6–7 minutes per side until the internal temperature reaches 165°F (75°C). Let rest before cubing.
2. While the chicken cooks, chop the romaine lettuce and prepare the other veggies: halve the cherry tomatoes, slice the red onion, and dice the avocado just before serving.
3. For the dressing, whisk together lime juice, olive oil, salt, pepper, and chopped cilantro in a small bowl until well combined.
4. In a large bowl, combine chopped lettuce, tomatoes, onion slices, diced avocado, tortilla strips, and cubed grilled chicken. Toss gently to mix.
5. Drizzle dressing over the salad just before serving and toss lightly.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 bowl (approximately 300g)
• Calories: 450
• Sugar: 3g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 10g
• Protein: 35g
• Cholesterol: 85mg