Tex-Mex Chopped Chicken Salad

This Tex-Mex Chopped Chicken Salad is inspired by your uploaded picture. It combines juicy seasoned chicken, crisp lettuce, creamy avocado, black beans, sweet corn, cherry tomatoes, crunchy tortilla chips, and a delicious creamy Tex-Mex dressing.

It is a hearty, restaurant-style salad that works beautifully for lunch, dinner, meal prep, or a summer gathering.
– Prep time: 20 minutes
– Cooking time: 15 minutes
– Total time: 35 minutes
– Servings: 4
– Difficulty: Easy
– Nut status: Nut-free by ingredients, using suitable products
1. Ingredients

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A. Chicken ingredients
Ingredient Quantity
Boneless skinless chicken breast 1 lb (450 g)
Olive oil 1 tablespoon
Chili powder 1 teaspoon
Smoked paprika 1 teaspoon
Ground cumin ½ teaspoon
Garlic powder ½ teaspoon
Onion powder ½ teaspoon
Salt ½ teaspoon
Black pepper ¼ teaspoon
Lime juice 1 tablespoon

B. Salad ingredients
Ingredient Quantity
Romaine lettuce, chopped 4 cups (about 250 g)
Avocado, diced 1 large
Black beans, drained and rinsed 1 cup (170 g)
Sweet corn kernels 1 cup (150 g)
Cherry tomatoes, halved 1 cup (150 g)
Cucumber, diced 1 medium
Red onion, finely chopped ¼ cup
Shredded cheddar cheese ½ cup (50 g)
Tortilla chips, roughly crushed 1 cup (about 30–40 g)
Fresh cilantro, chopped ¼ cup
Jalapeño, sliced 1 tablespoon, optional

C. Creamy Tex-Mex dressing

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Ingredient Quantity
Plain Greek yogurt ½ cup (120 g)
Light mayonnaise 2 tablespoons
Salsa ¼ cup (60 g)
Fresh lime juice 2 tablespoons
Ranch seasoning 1 teaspoon
Garlic powder ¼ teaspoon
Ground cumin ¼ teaspoon
Honey 1 teaspoon, optional
Water or milk 1–2 tablespoons, as needed
Fresh cilantro, chopped 1 tablespoon

The dressing uses Greek yogurt for a creamy, tangy texture. Adjust the lime juice and salsa according to your taste.
2. Step-by-Step Preparation Method

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Step 1: Prepare the chicken
1. Pat the chicken breasts dry with paper towels.
2. If they are thick, slice horizontally or pound them to an even thickness.
3. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
4. Rub the spices over the chicken.
5. Add olive oil and lime juice.
6. Coat the chicken evenly.
7. Let it marinate for 15–30 minutes in the refrigerator.
Step 2: Cook the chicken

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1. Heat a skillet or grill pan over medium-high heat.
2. Add the seasoned chicken.
3. Cook for approximately 5–7 minutes on each side, depending on thickness.
4. Check that the internal temperature reaches 74°C (165°F).
5. Remove from the pan.
6. Rest for 5–10 minutes.
7. Slice into bite-sized strips or cubes.
Important: Resting the chicken helps retain its juices and keeps the salad from becoming dry.
Step 3: Prepare the vegetables
1. Wash the romaine lettuce thoroughly.
2. Dry it completely using a salad spinner or clean kitchen towel.
3. Chop the lettuce into bite-sized pieces.
4. Dice the avocado.
5. Halve the cherry tomatoes.
6. Dice the cucumber.
7. Finely chop the red onion.
8. Drain and rinse the black beans.
9. Drain the corn if using canned corn.
10. Chop the fresh cilantro.
For the best presentation, keep the vegetable pieces relatively similar in size.
Step 4: Make the creamy Tex-Mex dressing

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1. Add Greek yogurt to a small bowl.
2. Add light mayonnaise.
3. Add salsa.
4. Add fresh lime juice.
5. Add ranch seasoning, garlic powder, and cumin.
6. Add optional honey.
7. Add chopped cilantro.
8. Whisk until smooth.
9. Add 1–2 tablespoons of water or milk to thin the dressing if needed.
Taste and adjust:
– More lime juice for tanginess.
– More salsa for a Tex-Mex flavor.
– More cumin for warmth.
– A pinch of chili powder for extra spice.
Step 5: Assemble the salad

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In a large salad bowl:
1. Add chopped romaine lettuce.
2. Add cooked chicken.
3. Add black beans.
4. Add sweet corn.
5. Add cherry tomatoes.
6. Add diced cucumber.
7. Add red onion.
8. Add avocado.
9. Sprinkle shredded cheddar cheese.
10. Add fresh cilantro and jalapeños.
Step 6: Add the dressing
1. Pour the creamy Tex-Mex dressing over the salad.
2. Toss gently until the ingredients are coated.
3. Taste and adjust seasoning.
4. Add crushed tortilla chips immediately before serving.

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Serving tip: Add tortilla chips at the very end. This preserves their crunch and creates the delicious texture shown in your picture.
3. Complete Nut Information
No Nuts Required
The standard Tex-Mex Chopped Chicken Salad does not intentionally contain peanuts or tree nuts.
Nut Included in recipe?
Almonds No
Walnuts No
Pecans No
Cashews No
Pistachios No
Hazelnuts No
Peanuts No
Brazil nuts No
Macadamia nuts No

Allergy information
Potential allergens in this recipe include:
– Milk: Greek yogurt, cheddar cheese, and some ranch seasoning mixes.
– Egg: Mayonnaise and some ranch seasoning products.
– Soy: May be present in packaged tortilla chips or seasonings.
– Wheat: May be present in tortilla chips or seasoning blends.
If preparing this recipe for someone with a nut allergy, check ingredient labels and cross-contact warnings on all packaged ingredients.

The salad is nut-free by ingredients, but it is not automatically guaranteed to be allergen-free.
4. Nutrition Information
Estimated per serving
Assuming 4 servings with the dressing and tortilla chips:
Nutrient Approximate amount
Calories 450–550 kcal
Protein 35–42 g
Carbohydrates 35–45 g
Fat 18–25 g
Fiber 8–11 g
Sugar 5–9 g

Nutrition values vary with the quantity of avocado, cheese, tortilla chips, mayonnaise, and dressing used.
Lighter version
For a lower-calorie salad:
– Use extra-lean chicken breast.
– Replace mayonnaise with additional nonfat Greek yogurt.
– Reduce cheese to ¼ cup.
– Use half an avocado.
– Reduce tortilla chips to ½ cup.
– Use salsa without added sugar.
5. Frequently Asked Questions (Q&A)
Q1. Can I use rotisserie chicken instead of grilled chicken?

Yes. Rotisserie chicken is an excellent shortcut. Remove the skin, shred or chop the meat, and toss it with a little taco seasoning and lime juice.

Q2. Can I make this salad without mayonnaise?

Absolutely. Replace the mayonnaise with Greek yogurt. The dressing will remain creamy but become tangier and lighter.

Q3. Can I use ranch dressing instead of homemade dressing?

Yes. Use ½ cup ranch dressing and mix with ¼ cup salsa and 1 tablespoon lime juice for a quick Tex-Mex dressing.

Q4. Can I make the salad spicy?

Yes. Add jalapeños, cayenne pepper, hot salsa, or chipotle seasoning.

Q5. Can I make it without avocado?

Yes. You can omit avocado or replace it with diced cucumber for a lighter, crunchier salad.

Q6. Can I prepare this salad ahead of time?

Yes. Prepare the chicken, vegetables, beans, corn, and dressing separately. Refrigerate them and assemble just before serving.

Q7. How long does Tex-Mex Chicken Salad last?

Store the components separately in the refrigerator at 4°C (40°F) or below. Cooked chicken lasts 3–4 days when properly refrigerated. For the best texture, eat the assembled salad the same day. Discard perishable ingredients left at room temperature for more than 2 hours.

Q8. Can I use canned corn?

Yes. Drain it thoroughly. Frozen corn is also excellent; thaw it and drain before adding.

Q9. Can I use another type of bean?

Yes. Pinto beans, kidney beans, or chickpeas can replace black beans.

Q10. Can I make this salad gluten-free?

Yes. Use gluten-free tortilla chips and verify that all packaged seasonings and dressings are gluten-free.

Q11. What cheese works best?

Cheddar, Monterey Jack, Mexican cheese blend, or crumbled cotija are all excellent choices.

Q12. How do I keep the avocado from turning brown?

Toss the diced avocado gently with lime juice immediately after cutting. Add it just before serving for the freshest appearance.

6. Best Tips for Restaurant-Style Tex-Mex Chicken Salad

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– Cut all ingredients into bite-sized pieces.
– Use crisp, thoroughly dried lettuce.
– Season the chicken generously.
– Allow the chicken to rest before slicing.
– Use fresh lime juice rather than bottled if possible.
– Keep the dressing thick and creamy.
– Add avocado and tortilla chips at the last minute.
– Toss gently to preserve the texture.
My recommendation:

For the closest version to your uploaded picture, combine grilled chili-lime chicken, romaine lettuce, avocado, black beans, sweet corn, cherry tomatoes, cucumber, red onion, cheddar cheese, and crunchy tortilla chips with a creamy cilantro-lime Greek yogurt dressing.

This gives you a colorful, hearty, protein-rich Tex-Mex Chopped Chicken Salad with the creamy and crunchy textures shown in your image. Enjoy! 🥑🌮