Name: Tex-Mex Chicken Chopped Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil, divided; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and freshly ground black pepper to taste; 1 head romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cup corn (fresh, frozen, or canned), drained if canned; 1 (15-ounce) can black beans, rinsed and drained; 1/2 cup red onion, finely diced; 1/2 cup bell pepper (any color), diced; 1 avocado, diced; 1/4 cup fresh cilantro, chopped; Optional toppings: shredded Monterey Jack cheese, tortilla strips, pickled jalapeños; For the Cilantro-Lime Dressing:; 1/2 cup plain Greek yogurt or sour cream; 1/4 cup fresh cilantro, packed; 2 tablespoons fresh lime juice (from about 1 lime); 1 tablespoon olive oil; 1 clove garlic, minced; 1/2 teaspoon honey or agave nectar (optional, for a touch of sweetness); Salt and freshly ground black pepper to taste; 2-4 tablespoons water, to thin to desired consistency

Description

A vibrant and flavorful Tex-Mex Chicken Chopped Salad packed with fresh ingredients and a zesty cilantro-lime dressing. Perfect for a light lunch or hearty dinner.

Ingredients

Scale

1 pound boneless, skinless chicken breasts or thighs
2 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup corn (fresh, frozen, or canned), drained if canned
1 (15-ounce) can black beans, rinsed and drained
1/2 cup red onion, finely diced
1/2 cup bell pepper (any color), diced
1 avocado, diced
1/4 cup fresh cilantro, chopped
Optional toppings: shredded Monterey Jack cheese, tortilla strips, pickled jalapeños
For the Cilantro-Lime Dressing:
1/2 cup plain Greek yogurt or sour cream
1/4 cup fresh cilantro, packed
2 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon honey or agave nectar (optional, for a touch of sweetness)
Salt and freshly ground black pepper to taste
2–4 tablespoons water, to thin to desired consistency

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the Chicken: In a medium bowl, toss the chicken with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the skillet, let it rest for a few minutes, then dice or shred it.
2. Prepare the Dressing: While the chicken rests, combine all the Cilantro-Lime Dressing ingredients in a blender or food processor. Blend until smooth and creamy. If the dressing is too thick, add water by the tablespoon until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
3. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, corn, black beans, diced red onion, diced bell pepper, diced avocado, and chopped cilantro. Add the cooked chicken.
4. Dress and Toss: Drizzle about half of the Cilantro-Lime Dressing over the salad. Toss gently to coat all the ingredients. Add more dressing as needed, or serve extra dressing on the side.

Notes

Store dressing separately from salad components for best results. Salad components can be stored in an airtight container in the refrigerator for up to 2-3 days. Dressing can be stored for 4-5 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Cook, Assemble
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 500mg
Fat: 25g
Carbohydrates: 25g
Fiber: 8g
Protein: 35g