Description
A flavorful Tex Mex chopped chicken salad recipe with a spicy kick, perfect for a quick and healthy lunch. This salad combines tender chicken with classic Tex Mex ingredients like corn, beans, avocado, and a zesty cilantro-lime dressing.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, minced (optional)
- 1 avocado, diced
- Optional toppings: crushed tortilla chips, shredded cheese
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or agave nectar
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Season chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken breasts for 6-8 minutes per side, or until cooked through. Let cool slightly, then dice.
- In a large bowl, combine the diced chicken, black beans, corn, red onion, bell pepper, cilantro, and jalapeño (if using).
- In a small bowl, whisk together the dressing ingredients: olive oil, lime juice, red wine vinegar, honey or agave nectar, oregano, salt, and pepper.
- Pour the dressing over the chicken and vegetable mixture. Toss gently to combine.
- Gently fold in the diced avocado.
- Serve the Tex Mex chopped chicken salad immediately, or chill for later.
- Top with optional crushed tortilla chips or shredded cheese before serving.
Notes
- For a spicier salad, add more jalapeño or a pinch of cayenne pepper to the dressing.
- If you don’t have fresh cilantro, you can use dried cilantro, but reduce the amount.
- This Tex Mex chopped chicken salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the avocado just before serving to prevent browning.
- You can grill or bake the chicken instead of pan-searing it.
- Feel free to add other Tex Mex inspired ingredients like chopped tomatoes or salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Pan-searing, Chopping
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg