When you’re craving a salad that’s anything but boring, a Tex-Mex chopped chicken salad is the answer. Bursting with vibrant colors, fresh vegetables, tender chicken, zesty seasonings, and a creamy dressing, this dish delivers a perfect balance of crunch, spice, and satisfaction. It’s light enough to keep things fresh yet hearty enough to serve as a full meal. Best of all, it’s incredibly versatile — perfect for lunch, dinner, meal prep, or even as a party platter centerpiece.
Tex-Mex cuisine blends the bold flavors of Mexican cooking with the heartiness of American Southwest ingredients. In this salad, you’ll taste layers of flavor — from smoky grilled chicken to the brightness of fresh lime and the creaminess of avocado. It’s a combination that will have you coming back for seconds.
Why You’ll Love This Salad
This chopped chicken salad has it all: texture, flavor, and color. The mix of crisp lettuce, juicy tomatoes, crunchy corn, creamy beans, and seasoned chicken is satisfying in every bite. Because everything is chopped into small, uniform pieces, you get a bit of everything with each forkful. It’s a meal that feels indulgent but is packed with nutrients. You can customize it endlessly, making it as mild or spicy as you like.
For anyone looking for a balanced meal that’s high in protein, rich in fiber, and loaded with vitamins, this recipe checks every box.
Ingredients
For the salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 6 cups chopped romaine lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup cooked corn kernels (fresh, frozen, or grilled)
- 1 cup canned black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- 1/4 cup chopped fresh cilantro
For the dressing:
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon honey or agave nectar
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Season and Cook the Chicken
Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Heat a grill pan or skillet over medium heat and cook the chicken for about 5–6 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before chopping it into bite-sized pieces.
Step 2: Prepare the Dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, garlic powder, salt, and pepper. Taste and adjust the seasoning, adding more lime for brightness or more chili powder for spice. Set aside.
Step 3: Chop the Vegetables
Ensure all vegetables are chopped into uniform, bite-sized pieces. This makes the salad easier to mix and ensures you get a bit of everything in each bite. Place the lettuce, tomatoes, corn, black beans, bell pepper, onion, avocado, cheese (if using), and cilantro into a large salad bowl.
Step 4: Combine Everything
Add the chopped chicken to the bowl of vegetables. Pour the dressing over the top and toss gently until everything is evenly coated. Serve immediately for the freshest taste.
Tips for the Best Tex-Mex Salad
Use freshly grilled corn for extra sweetness and smoky flavor. If using canned corn, drain it well and give it a quick sear in a skillet for added depth. Rinse and drain canned beans to remove excess sodium. For the avocado, add it right before serving to prevent browning. If you’re making this ahead of time, keep the dressing separate until ready to serve to keep the lettuce crisp.
Variations
Tex-Mex chopped chicken salad is highly adaptable. Swap chicken for grilled shrimp or steak for a different protein option. For a vegetarian version, skip the meat and add extra beans or roasted sweet potatoes. Spice lovers can add sliced jalapeños or pickled chili peppers. For a lighter dressing, replace mayonnaise entirely with Greek yogurt or use a vinaigrette made from lime juice, olive oil, cumin, and honey. You can also add tortilla strips for crunch, diced mango for sweetness, or roasted pumpkin seeds for a nutty touch.
Make-Ahead and Storage
This salad can be prepared ahead of time for busy days. Cook and chop the chicken, prepare the dressing, and chop all vegetables except avocado. Store each component separately in the refrigerator for up to 3 days. Assemble and dress the salad just before serving. Leftover dressed salad should be eaten within 24 hours, as the lettuce will soften.
Serving Ideas
Serve Tex-Mex chopped chicken salad as a main course with warm tortillas or cornbread on the side. It also works well as a filling for wraps or stuffed into pita bread for an easy handheld meal. For parties, arrange the ingredients on a platter in sections and let guests build their own salads. This interactive approach is especially fun for summer barbecues or game-day gatherings.
Nutritional Benefits
This salad is packed with nutrients thanks to its variety of fresh ingredients. Romaine lettuce offers vitamin A and folate. Black beans provide fiber, plant-based protein, and iron. Corn adds sweetness and antioxidants like lutein. Chicken delivers lean protein for muscle maintenance, while avocado brings heart-healthy monounsaturated fats. The colorful vegetables ensure a wide range of vitamins and minerals, making this dish as nourishing as it is delicious.
How to Grill the Chicken for Maximum Flavor
If you have access to an outdoor grill, grilling the chicken over medium heat adds a smoky flavor that complements the Tex-Mex theme perfectly. Lightly oil the grill grates to prevent sticking and cook the chicken until golden grill marks appear. Let the chicken rest before chopping to retain juices and keep it tender.
Balancing Flavors
A great Tex-Mex chopped chicken salad has the right balance of flavors: smoky from the chicken, sweet from the corn, tangy from the lime dressing, creamy from the avocado, and fresh from the cilantro. Taste as you go and adjust the seasoning in both the chicken and dressing to ensure the flavors shine.
Making it Spicy
If you like heat, add chipotle powder to the chicken seasoning or blend a chipotle pepper in adobo sauce into the dressing. Fresh jalapeños or serrano peppers can also be mixed into the salad for a fresh, fiery bite. Always adjust spice levels to suit your preference.
Kid-Friendly Adjustments
For a milder version that kids will love, skip the chili powder and jalapeños, and use a ranch-style dressing instead of the spicy lime dressing. Keep the vegetables colorful but mild, focusing on sweet corn, bell peppers, and avocado.
Final Thoughts
Tex-Mex chopped chicken salad is more than just a salad — it’s a complete meal bursting with freshness, texture, and bold flavors. It’s a perfect choice when you want something healthy but satisfying, quick to prepare yet impressive enough for company. Once you try it, you might find yourself making it on repeat, swapping ingredients to keep it exciting while sticking to the irresistible Tex-Mex flavor profile.