Tex-Mex Chopped Chicken Salad

Looking for a fresh and vibrant meal? Try this Tex-Mex Chopped Chicken Salad! Packed with protein from chicken and black beans, plus colorful veggies like cherry tomatoes and bell pepper, this salad is a feast for the eyes and taste buds. Tossed in a zesty lime dressing and topped with cheese and tortilla strips, it's perfect for any occasion. Quick to prepare in just 15 minutes, this salad serves four and is sure to be a crowd-pleaser!

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Ingredients

2 cups cooked chicken breast, chopped

1 cup cherry tomatoes, halved

1 cup black beans, rinsed and drained

1 cup corn kernels (frozen or fresh)

1 avocado, diced

1 small red onion, finely chopped

1 bell pepper (red or green), diced

1 cup fresh cilantro, chopped

2 cups mixed greens (romaine and spinach works well)

Juice of 2 limes

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Optional: tortilla strips or crushed tortilla chips for garnish

Instructions

In a large mixing bowl, combine the chopped chicken, cherry tomatoes, black beans, corn, avocado, red onion, bell pepper, and cilantro. Toss everything together until well mixed.

In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper to create the dressing.

Pour the dressing over the salad mixture and toss gently until the salad is well-coated with the dressing.

On individual plates or a large serving platter, lay down a bed of mixed greens, then pile the chopped salad mixture on top.

Sprinkle the shredded cheese over the top of the salad and garnish with tortilla strips or crushed tortilla chips, if using.

Serve immediately for a fresh and vibrant Tex-Mex experience!

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4