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Tex-Mex cuisine is a delightful blend of flavors and textures that draws inspiration from the rich culinary traditions of both Texas and Mexico. Characterized by its vibrant colors and bold tastes, Tex-Mex cooking features a medley of spices, fresh ingredients, and hearty staples. From sizzling fajitas to cheesy enchiladas, this culinary style has become a beloved favorite among food enthusiasts. One of the standout dishes that exemplifies the essence of Tex-Mex is the Chopped Chicken Salad. This dish not only encapsulates the robust flavors of Tex-Mex cuisine but also provides a refreshing and nutritious option for those seeking a balanced meal.

Tex-Mex Chopped Chicken Salad

Fresh, zesty, and packed with flavor, this Tex-Mex Chopped Chicken Salad is a perfect meal for any day of the week! Loaded with chopped chicken, black beans, corn, vibrant veggies, and topped with creamy avocado and feta cheese, it’s a crowd-pleaser. Drizzled with a tangy lime dressing and garnished with crunchy tortilla strips, this dish is easy to make and great for meal prep. Enjoy a taste of the Southwest in just 30 minutes!
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Ingredients
  

2 cups cooked chicken breast, chopped

1 can (15 oz) black beans, rinsed and drained

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

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup red onion, finely chopped

1 cup romaine lettuce, chopped

1/2 cup fresh cilantro, chopped

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Juice of 2 limes

1/4 cup olive oil

1/2 cup crumbled feta cheese or queso fresco (optional)

Tortilla strips or crushed tortilla chips for garnish (optional)

Instructions
 

Begin by cooking the chicken breast if it’s not pre-cooked. Season it with salt, pepper, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Grill or bake until fully cooked. Chop into bite-sized pieces once cooled.

    In a large mixing bowl, combine the chopped chicken, black beans, corn, red bell pepper, cherry tomatoes, avocado, red onion, and romaine lettuce.

      In a small bowl, whisk together the lime juice, olive oil, remaining cumin, and chili powder. Season with salt and pepper to taste.

        Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are well-coated.

          If using, fold in the crumbled feta cheese or queso fresco for extra creaminess.

            Garnish with fresh cilantro and tortilla strips or crushed tortilla chips for added crunch.

              Serve immediately, or chill in the refrigerator for about 30 minutes to allow the flavors to meld.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6