There’s something special about a Tex-Mex Chopped Chicken Salad — it’s bright, colorful, and bursting with flavor in every bite. Imagine tender, seasoned chicken mingling with crisp lettuce, sweet corn, creamy avocado, and hearty black beans, all tied together with a tangy honey-lime vinaigrette. Whether you’re craving a light lunch, a make-ahead meal, or a colorful dinner centerpiece, this salad delivers. Inspired by the bold flavors of Tex-Mex cuisine, it blends fresh vegetables with smoky hints for a satisfying crunch. Even if you’re new to the kitchen, this recipe is straightforward, fun to make, and easy to customize to your taste.

Why You’ll Love This Salad

A Tex-Mex Chopped Chicken Salad isn’t just delicious—it’s a meal-prep dream. Here’s why you’ll keep coming back for it:

Bold flavor: Zesty dressing, seasoned chicken, and fresh veggies in perfect harmony.
Quick to prepare: Ready in under 30 minutes, even for beginners.
Versatile: Swap veggies or protein to match your preferences.
Healthy & filling: Lean protein, fiber-rich beans, and nutrient-packed greens.

The Story Behind Tex-Mex Chopped Chicken Salad

The roots of Tex-Mex Chopped Chicken Salad lie in the vibrant fusion of Texan and Mexican flavors. A few fun facts:

Tex-Mex cuisine began in the 1800s, blending Mexican ingredients with Texas-style cooking.
Chopped salads became popular for their easy-to-eat, evenly mixed bites.
The combination of grilled chicken, corn, beans, and cilantro reflects classic Tex-Mex staples like fajitas and tacos.

Key Ingredients in Tex-Mex Chopped Chicken Salad

Boneless Skinless Chicken Breasts – Lean protein base for the salad.
Romaine Lettuce – Crisp, refreshing greens that add crunch.
Black Beans – Hearty and full of plant-based protein.
Canned Corn – Sweet and bright, balancing the savory flavors.
Green Bell Pepper & Roma Tomato – Fresh veggie crunch and color.
Red Onion & Green Onion – Sharp bite to enhance flavor depth.
Cilantro – Fresh herbal note tying it all together.
Honey-Lime Vinaigrette – Zesty-sweet dressing that lifts the whole dish.

How to Make Tex-Mex Chopped Chicken Salad

Prepare the chicken: Slice chicken breasts in half horizontally to create 4 thin cutlets. Season with salt and pepper.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook each cutlet 5–6 minutes per side, until golden and reaching 165°F. Rest for 10 minutes, then slice into thin strips.
Make the dressing: In a bowl or jar, whisk together olive oil, lime juice, white wine vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until emulsified.
Chop the vegetables: Dice lettuce, tomatoes, green pepper, and red onion. Chop green onions and cilantro.
Assemble the salad: In a large bowl, combine lettuce, beans, corn, tomato, green pepper, red onion, green onions, and cilantro.
Dress and toss: Pour desired amount of dressing over salad and toss to coat evenly.
Add chicken: Arrange sliced chicken on top of the salad.
Top and serve: Garnish with tortilla strips or crushed tortilla chips for crunch, if desired.

Tex-Mex Chopped Chicken Salad Tips and Twists

Tips:

Cut chicken into even cutlets for faster, more even cooking.
Chill the salad before serving for extra crispness.
Use fresh lime juice for the brightest flavor.
Toss avocado in lime juice to prevent browning if adding.
Drain beans and corn well to avoid watery salad.

Twists:

Swap chicken for grilled shrimp or turkey.
Add shredded cheddar or cotija cheese for richness.
Stir a pinch of chili powder into the dressing for heat.

Storage, Reheating, and Make-Ahead Tips

Storage: Store undressed salad and cooked chicken separately in airtight containers for up to 3 days.
Reheating: Warm chicken briefly in a skillet or microwave before adding to the salad.
Make-Ahead: Chop vegetables and prepare dressing a day ahead. Cook chicken fresh for the best texture.

Serving Suggestions

Serve it with:

Tortilla chips and fresh salsa for crunch.
A tall glass of iced tea or sparkling lime water.
A side of guacamole or pico de gallo for dipping.
Cornbread muffins for a hearty pairing.

Frequently Asked Questions

Can I use pre-cooked chicken? Yes, rotisserie chicken works well for a shortcut.
Is fresh corn better than canned? Fresh corn adds sweetness, but canned works perfectly if drained.
Can I make this vegetarian? Swap chicken for grilled tofu or extra beans.
What if I don’t have white wine vinegar? Apple cider vinegar is a good substitute.
Will the dressing keep? Yes, store in the fridge up to 5 days. Shake before using.

Enjoy Your Tex-Mex Chopped Chicken Salad

A Tex-Mex Chopped Chicken Salad is fresh, colorful, and full of bold flavors. From the tender chicken to the crisp veggies and zesty dressing, every bite is satisfying. It’s quick to prepare, easy to customize, and makes a perfect weeknight dinner or meal-prep lunch.

Explore More Recipes

Pair this salad with these delicious options from Abby’s Recipes:

Grilled Chicken Wraps – Another protein-packed Tex-Mex-inspired option.
Watermelon Feta Salad – Sweet and refreshing, a great side to balance spice.
Cajun Seasoning – Add a dash for a spicy twist.
Simple Avocado Toast with Egg – Light and creamy, great for breakfast before your salad lunch.

$Tex-Mex Chopped Chicken Salad$

Tex-Mex Chopped Chicken Salad with Zesty Dressing

This Tex-Mex Chopped Chicken Salad is fresh, colorful, and bursting with bold flavor. Tender chicken, crisp veggies, and a tangy honey-lime vinaigrette make it a quick, beginner-friendly meal you’ll love preparing and eating.

Course Main Course, Salad

Cuisine Tex-Mex

Keyword chopped salad recipe, easy Tex-Mex salad, healthy chicken salad, honey lime vinaigrette, Tex-Mex chicken salad

Prep Time 15

Cook Time 12

Total Time 27

Servings 4 servings

Calories 340kcal

Author Abby Marlow

Ingredients

For the Salad:

2 boneless skinless chicken breasts about 1 lb
1 tbsp olive oil
5 cups chopped romaine lettuce
3 green onions chopped
1 15 oz can black beans, drained and rinsed
1 cup canned corn drained
1 roma tomato diced
1 green bell pepper diced
¼ cup diced red onion
⅓ cup chopped cilantro
Tortilla strips or crushed tortilla chips optional, for topping

For the Honey-Lime Vinaigrette:

3 tbsp olive oil
3 tbsp lime juice
1 tbsp white wine vinegar
1 tbsp honey
½ tsp dijon mustard
½ tsp garlic powder
Salt & pepper to taste

Instructions

Slice chicken breasts in half horizontally to make 4 thin cutlets. Season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side, until golden and 165°F inside. Rest 10 minutes, then slice.
In a small bowl or jar, whisk vinaigrette ingredients until thickened and smooth.
In a large bowl, combine lettuce, green onions, beans, corn, tomato, green pepper, red onion, and cilantro.
Add sliced chicken on top of the salad.
Drizzle with desired amount of vinaigrette and toss gently to coat.
Top with tortilla strips or chips if using, and serve immediately.

Notes

For extra flavor in your Tex-Mex Chopped Chicken Salad, try charring the corn before adding it. You can also swap chicken for grilled shrimp for a lighter variation.