# Tex-Mex Chopped Chicken Salad

A vibrant, satisfying salad packed with juicy seasoned chicken, crisp lettuce, sweet corn, black beans, tomatoes, avocado, crunchy vegetables, and a creamy lime dressing.

- Servings: 4 servings
- Prep time: 20 min
- Cook time: 15 min
- Total time: 35 min
- Cuisine: Mexican
- Category: Salad
- Difficulty: easy
- Diet: gluten-free
- Language: en

## Ingredients

- 1 1/2 lbs boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 whole lime
- 6 cup romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, drained
- 1/2 whole red bell pepper, diced
- 1/2 whole cucumber, diced
- 1/2 small red onion, finely chopped
- 1 whole avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheddar or mexican cheese blend (optional)
- 1 whole jalapeño, finely sliced (optional)
- 1/2 cup plain greek yogurt
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tbsp fresh cilantro, finely chopped
- 1 small garlic clove, minced
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
- 2-3 tbsp water
- 1 tsp honey or maple syrup (optional)

## Instructions

1. Place the chicken breasts on a cutting board and, if they are very thick, gently pound them to an even thickness.
2. In a small bowl, combine chilli powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the chicken with olive oil, then coat both sides thoroughly with the seasoning mixture.
4. Finish with fresh lime juice and allow the chicken to sit for approximately 10 minutes.
5. Heat a large skillet or grill pan over medium-high heat and cook the chicken for 5-7 minutes per side until golden-brown and reaching an internal temperature of 165°F.
6. Transfer the cooked chicken to a clean plate and let it rest for about 5 minutes, then chop it into bite-sized pieces.
7. Prepare all vegetables, herbs, beans, and corn by chopping, dicing, halving, or rinsing as required.
8. Whisk Greek yoghurt, lime juice, olive oil, cilantro, minced garlic, cumin, chilli powder, and salt in a small bowl until smooth; add water to reach preferred consistency.
9. Combine the chopped romaine, cherry tomatoes, black beans, corn, bell pepper, cucumber, red onion, avocado, cilantro, and jalapeño in a large bowl, then add the chopped chicken and cheese.
10. Drizzle the dressing over the salad, toss gently, and serve.

## Equipment

- cutting board
- small bowl
- skillet or grill pan
- meat thermometer
- large serving bowl

## Tips

- Use fresh lime juice for better flavour balance.
- Use a meat thermometer to ensure chicken reaches 165°F without overcooking.
- Dice avocado just before assembling so it stays fresh.
- Store dressing separately for meal prep to prevent soggy lettuce.
- Add cayenne pepper, chipotle powder, or hot sauce for extra heat.
- Add mashed avocado to the dressing for extra creaminess.
- Top with tortilla strips or seeds for crunch.
- Add extra protein like beans or eggs to boost nutritional content.
- Use rotisserie chicken for a faster meal prep.
- Substitute fresh parsley for cilantro if a milder herb flavour is preferred.

## Source

- Original video: https://mensagemdiaria.com/tex-mex-chopped-chicken-salad/?fbclid=Iwb21leATo1FpjbGNrBOjUJHBkb2YBZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQMMzUwNjg1NTMxNzI4AAEeeid-qE3Moje0A968bi6ase38rnwmoLPS_t2cUIJNV7ugILxI_h8qvTNh-jM_aem_MTF-Z4cXcqlqivzHKh-Mdg
- Recipe page: https://www.cliprecipe.com/recipe/ce51443f-edc2-464f-a7bd-7ba9727a00ab
- Extracted: 2026-08-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt