When the sun shines a little brighter and the days get longer, my mind instantly drifts to a vibrant bowl of Tex-Mex Chopped Chicken Salad. Imagine crisp greens mingling with juicy chicken, topped off with a fiesta of flavors that dance on your taste buds—tangy lime, zesty jalapeños, and creamy avocado! It’s like a party in your mouth, and everyone’s invited. For more inspiration, check out this easy dinner ideas recipe.
This salad isn’t just food; it’s a story waiting to be told. I remember the first time I made it for my family’s summer barbecue. The laughter, the sunshine, and the crunch of fresh veggies made it an instant hit. Whether you’re hosting friends or simply treating yourself after a long week, this Tex-Mex Chopped Chicken Salad is the perfect way to celebrate life’s delicious moments. For more inspiration, check out this delicious main dishes recipe.
Why You'll Love This Recipe
- This Tex-Mex Chopped Chicken Salad is quick to prepare and bursting with flavor
- Customize it easily to suit your taste or what you have at home
- Its colorful presentation makes it a feast for the eyes as well as the stomach
- It’s versatile enough to serve as a main dish or a side for any occasion
My friend once declared this salad “the best thing since sliced bread,” and honestly, I think he might be onto something!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts provide plenty of protein; feel free to adjust based on your guests.
Fresh Romaine Lettuce: Look for crisp leaves; they add crunch and freshness to the salad.
Cherry Tomatoes: Sweet and juicy; halved for easy bites, so choose plump ones that are bright red.
Cucumber: Opt for English cucumbers for their thin skin and minimal seeds; they add a refreshing crunch.
Red Onion: Use thinly sliced red onion for a mild flavor that complements other ingredients nicely.
Avocado: Creamy avocado adds richness; ensure it’s ripe but still firm for easy slicing.
Jalapeños: Fresh jalapeños give that spicy kick; adjust quantity based on your heat preference.
Cilantro: Fresh cilantro brightens up the dish with its unique flavor; use generously if you’re a fan!
Lime Juice: Freshly squeezed lime juice brings zestiness; skip bottled juice for maximum flavor.
Olive Oil: A drizzle of extra virgin olive oil marries all flavors together beautifully.
Salt and Pepper: Essential seasonings that enhance all ingredients’ natural flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Chicken: Start by preheating your grill or skillet over medium heat. Season chicken breasts with salt and pepper. Cook each side until they turn golden brown and reach an internal temperature of 165°F (75°C), about 6-7 minutes per side.
Prepare the Veggies: While the chicken cooks, chop romaine lettuce into bite-sized pieces. Dice cherry tomatoes and cucumber into small chunks. Thinly slice red onion and jalapeños according to taste.
Mix Together Dressing Ingredients : In a small bowl, whisk together lime juice and olive oil until emulsified. Add salt and pepper to taste—a splash of spice works wonders!
Slice the Chicken : Once cooked through, let the chicken rest for about five minutes before slicing it into bite-sized pieces. This keeps it juicy inside!
Toss Everything Together : In a large mixing bowl, combine chopped lettuce, tomatoes, cucumbers, onions, jalapeños, diced avocado, cilantro, and sliced chicken. Pour dressing over top and toss gently until everything is coated.
Serve It Up!: Transfer your beautiful Tex-Mex Chopped Chicken Salad into serving bowls or plates. Garnish with an extra sprinkle of cilantro if you like—and enjoy every crunchy bite!
This recipe captures all the fresh flavors of summer in one bowl while keeping preparation simple!
Now you’ve got everything you need to whip up this fantastic salad that’s sure to impress at any gathering or cozy dinner at home! Enjoy creating your Tex-Mex masterpiece!
You Must Know
- This Tex-Mex Chopped Chicken Salad is colorful, packed with flavor, and perfect for meal prep
- You can easily adjust ingredients to suit your taste
- The fresh aromas and textures bring joy to each bite, making it a hit at any gathering
Perfecting the Cooking Process
For the best results, grill the chicken until golden brown, then chop while the salad components marinate in a zesty dressing.
Add Your Touch
Feel free to swap grilled chicken for shrimp or add black beans for extra protein. Customize the dressing with lime juice or chipotle for a spicy kick.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave, but enjoy chilled for maximum crunch.
Chef's Helpful Tips
- To elevate your Tex-Mex Chopped Chicken Salad, marinate the chicken overnight for deeper flavor
- Use fresh lime juice to brighten up your dressing and prevent browning in avocados
- Don’t skimp on toppings; they add delightful texture and taste!
Sharing this salad recipe always brings back memories of summer barbecues with friends. They’d rave about how flavorful it was while I secretly knew it was just my clever seasoning!
FAQ
Can I make Tex-Mex Chopped Chicken Salad vegetarian?
Yes! Substitute grilled chicken with chickpeas or grilled vegetables for a tasty vegetarian option.
What can I use instead of ranch dressing?
Try Greek yogurt mixed with taco seasoning as a healthier alternative to ranch dressing.
How do I keep my avocados from browning?
Drizzle lime juice over avocado slices immediately before serving to maintain their vibrant color.
Tex-Mex Chopped Chicken Salad
- Total Time: 30 minutes
- Yield: Serves 4
Description
Bright, fresh, and bursting with flavor, this Tex-Mex Chopped Chicken Salad is the perfect dish to celebrate sunny days! Featuring tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and a zesty lime dressing, it’s a delightful combination that will tantalize your taste buds. Ideal as a main or side dish, this salad is not only colorful but also customizable to suit your preferences.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 6 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1 ripe avocado, diced
- 1–2 fresh jalapeños, sliced (to taste)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium heat. Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C).
- While the chicken cooks, prepare the vegetables: chop romaine lettuce into bite-sized pieces and dice the cherry tomatoes and cucumber.
- Thinly slice the red onion and jalapeños according to your heat preference.
- In a small bowl, whisk together lime juice and olive oil; season with salt and pepper.
- Once cooked through, let the chicken rest for five minutes before slicing into bite-sized pieces.
- In a large mixing bowl, combine lettuce, tomatoes, cucumber, onions, jalapeños, diced avocado, cilantro, and sliced chicken. Pour dressing over top and toss gently until well coated.
- Serve immediately in bowls or plates garnished with extra cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For added flavor, marinate the chicken overnight. Substitute black beans for an extra protein boost or use shrimp for a seafood twist. Store leftovers in an airtight container in the fridge for up to three days.