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Tex-Mex Chopped Chicken Salad

A vibrant and easy-to-make salad bursting with Tex-Mex flavors, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, chopped Use rotisserie chicken for convenience.
  • 1 cup romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup corn, drained Chilled for a cold salad.
  • 1 cup black beans, drained and rinsed
  • 1 each avocado, diced
  • 1/2 cup red onion, chopped
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 1/4 cup lime juice Fresh is best, but bottled is a quick substitute.
  • 1/4 cup olive oil
  • to taste salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the chopped cooked chicken, romaine lettuce, cherry tomatoes, corn, black beans, avocado, red onion, cheese, and cilantro. Toss gently so as not to mash the avocado.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
  3. Pour the dressing over the salad and toss to combine, ensuring all ingredients are coated.
  4. Serve immediately and enjoy the incredible flavors!

Notes

This salad is best served chilled or at room temperature. Pair with tortilla chips or warm cornbread for a complete meal. Add a dollop of sour cream or lime zest for an extra kick.