Tex-Mex Chopped Chicken Salad

This Tex-Mex Chopped Chicken Salad is fresh, colorful, filling, and packed with bold Southwestern flavors. Juicy seasoned chicken, crisp lettuce, sweet corn, black beans, tomatoes, avocado, and crunchy tortilla strips come together with a creamy Tex-Mex dressing for an easy lunch or dinner.

Ingredients

For the Salad

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 cup black beans, drained and rinsed
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup tortilla strips

For the Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons fresh lime juice
• 1 tablespoon salsa
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1–2 tablespoons water, if needed

Instructions

1. In a small bowl, combine the mayonnaise, sour cream, lime juice, salsa, chili powder, cumin, garlic powder, salt, and black pepper. Stir until smooth. Add a little water if needed to reach your desired consistency. Refrigerate until ready to use.
2. Pat the chicken breasts dry. Rub them with olive oil, then season both sides with chili powder, cumin, garlic powder, paprika, salt, and black pepper.
3. Heat a skillet over medium heat. Cook the chicken for about 5–7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Transfer the chicken to a cutting board and let it rest for 5 minutes before chopping it into bite-sized pieces.
5. In a large bowl, combine the chopped romaine, black beans, corn, tomatoes, avocado, cheddar cheese, red onion, and cilantro.
6. Add the chopped chicken and gently toss everything together.
7. Drizzle with the chilled Tex-Mex dressing and toss until evenly coated.
8. Top with crispy tortilla strips and serve immediately.

Tips

• Grill the chicken instead of pan-cooking it for a smoky flavor.
• Add jalapeños or a little hot sauce for extra heat.
• Keep the dressing separate if preparing the salad ahead of time.
• Add the avocado just before serving to keep it fresh.

Serving

Serve this salad as a satisfying lunch, light dinner, or side dish. It pairs beautifully with extra lime wedges and fresh cilantro.