Tex-Mex Chopped Chicken Salad with Zesty Dressing

$Tex-Mex Chopped Chicken Salad$

Tex-Mex Chopped Chicken Salad with Zesty Dressing

Abby Marlow

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.

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Prep Time 15

Cook Time 12

Total Time 27

Course Main Course, Salad

Cuisine Tex-Mex

Servings 4 servings

Calories 340 kcal

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.

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