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Tex-Mex Chopped Chicken Salad: A Flavor-Packed, Easy Summer Meal

Tex-Mex Chopped Chicken Salad
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This Tex-Mex Chopped Chicken Salad takes me back to summer BBQs where the flavors were big, and the laughter was even bigger. It’s packed with color, crunch, and that zesty kick we all love. With every bite, you get a little taste of the Southwest — comforting, fresh, and full of joy. It’s a perfect all-in-one meal for family nights or friendly potlucks!

Ingredients

  • 2 cups cooked chicken breast, chopped or shredded

  • 2 cups chopped romaine lettuce

  • 1 cup cherry tomatoes, halved

  • 1 cup black beans, drained and rinsed

  • 1 cup corn (fresh, frozen, or canned)

  • ½ red bell pepper, diced

  • ½ avocado, diced

  • ¼ cup chopped red onion

  • ¼ cup shredded cheddar or pepper jack cheese

  • ¼ cup chopped cilantro

Dressing:

  • 3 tablespoons olive oil

  • 2 tablespoons lime juice

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon chili powder

  • ½ teaspoon cumin

  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix lettuce, chicken, tomatoes, beans, corn, bell pepper, avocado, onion, cheese, and cilantro.

  2. In a small bowl, whisk together all the dressing ingredients until smooth.

  3. Pour the dressing over the salad and toss gently to combine.

  4. Serve immediately or chill for 15–30 minutes for deeper flavor.

Notes

  • Add tortilla strips or crushed chips for extra crunch.

  • For a creamier twist, mix the dressing with a spoonful of Greek yogurt or sour cream.

  • Perfect for meal prep — just keep the avocado and dressing separate until serving!

Nutrition

Find it online: https://recipes.gernarb.com/tex-mex-chopped-chicken-salad-a-flavor-packed-easy-summer-meal/