Tex-Mex Chicken Chopped Salad

The Story Behind the Recipe – How It All Began 🌵

Every family has that one recipe that brings everyone to the table — the kind that makes you want to grab a fork, sit down, and share stories while laughter fills the air. For me, that’s this Tex-Mex Chicken Chopped Salad.

It all started one sunny Saturday when my kitchen smelled like roasted corn, smoky chicken, and lime. The kids were playing outside, and I was craving something hearty but fresh — a salad that didn’t feel like “just a salad.” I opened my fridge, saw leftover grilled chicken, a few bell peppers, a can of black beans, and thought: “Let’s make something bold, colorful, and satisfying.”

That’s when the idea hit — a salad that captures everything I love about Tex-Mex food: smoky grilled chicken, sweet corn, crunchy veggies, creamy avocado, tangy lime, and a little bit of spice.

When I brought the bowl to the table, my husband took one bite, looked at me, and said, “This isn’t a salad. This is a fiesta!” 🎉

Since then, this Tex-Mex Chicken Chopped Salad has been our go-to for summer barbecues, lazy Sunday lunches, and weeknight dinners when I need something quick, wholesome, and full of flavor.

It’s bold, colorful, and bursting with freshness — just like Texas and Mexico in one big, happy bowl! 🤠🇲🇽

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What Makes This Recipe Special 🌶️

• 🌈 Colorful & Fresh: Packed with vibrant veggies, smoky chicken, and zesty lime.
• 🥑 Satisfying & Wholesome: A salad that actually fills you up (thank you, protein + fiber combo!).
• 🧀 Bold Tex-Mex Flavors: Think smoky cumin, chili, lime, cilantro, and creamy avocado.
• ⏱️ Quick to Prepare: Perfect for meal prep or a 30-minute dinner.
• 💪 Healthy & Balanced: Full of lean protein, healthy fats, and crisp vegetables.

This isn’t your average “greens on a plate” kind of salad. It’s crunchy, creamy, tangy, and downright addictive. Every bite tastes like sunshine, spice, and love.

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Ingredients – Fresh, Simple & Full of Flavor 🥬

🍗 For the Salad:

• 2 large cooked chicken breasts (grilled, roasted, or rotisserie), chopped
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or roasted)
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• 1 avocado, diced
• ½ cup shredded cheddar or Mexican blend cheese
• ¼ cup fresh cilantro leaves, chopped
• Lime wedges (for garnish)

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🥣 For the Creamy Tex-Mex Dressing:

• ½ cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: a few drops of hot sauce for spice 🌶️

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Step-by-Step Cooking Instructions 👩‍🍳

Step 1: Cook or Prep the Chicken

If you’re using leftover grilled or rotisserie chicken, chop it into bite-sized pieces.

If cooking from scratch:

• Season two chicken breasts with olive oil, salt, pepper, chili powder, and lime juice.
• Grill or pan-sear 5–6 minutes per side until golden and cooked through.
• Let rest, then chop into cubes.

(Pro Tip: A sprinkle of smoked paprika gives the chicken that irresistible BBQ flavor.)

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Step 2: Prep the Vegetables

Chop the lettuce, halve the cherry tomatoes, dice the bell pepper, and finely chop the onion.

Drain and rinse the black beans, and if using canned corn, give it a quick rinse too.

For roasted corn:
Sauté it in a skillet over medium heat for 5 minutes until lightly charred — it adds amazing flavor! 🌽

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Step 3: Make the Dressing

In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, olive oil, chili powder, cumin, paprika, garlic, salt, and pepper.

Taste and adjust — it should be creamy, tangy, and slightly smoky.

If you like it spicy, add a few drops of your favorite hot sauce. 🔥

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Step 4: Assemble the Salad

In a large salad bowl, combine:

• Chopped lettuce
• Chicken
• Black beans
• Corn
• Bell pepper
• Red onion
• Tomatoes
• Avocado
• Cilantro

Pour the dressing over and toss gently until everything is coated in that creamy Tex-Mex goodness.

Sprinkle shredded cheese on top for the final touch! 🧀

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Step 5: Serve & Enjoy

Serve immediately with lime wedges on the side for an extra zesty squeeze.

(Bonus Tip: Warm up a few tortillas and serve this as a “salad wrap bar” for the family — kids love it!)

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Serving Suggestions – What to Pair It With 🍽️

• 🌮 Cheesy Quesadillas: A fun side to make it a full Tex-Mex feast.
• 🥑 Guacamole & Chips: Because no Tex-Mex meal is complete without it!
• 🍚 Cilantro Lime Rice: Great for turning this salad into a hearty burrito bowl.
• 🌽 Mexican Street Corn: Sweet, spicy, and a perfect match.
• 🍹 Mango Margarita or Lime Spritzer: Refreshing drink to balance the spice.

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Customization & Variations 🎨

• 🥩 Swap the Protein: Use steak, shrimp, or tofu instead of chicken.
• 🌱 Make it Vegetarian: Skip the chicken and add more beans or grilled veggies.
• 🧀 Add Crumbles: Cotija or feta cheese adds a salty punch.
• 🌶️ Turn Up the Heat: Add jalapeños or drizzle spicy ranch dressing.
• 🥬 Extra Greens: Mix in baby spinach or kale for extra nutrients.
• 🥑 Dairy-Free Option: Use a vegan yogurt base for the dressing.

The beauty of this recipe? It’s endlessly flexible — make it your own and still keep that Tex-Mex magic alive. ✨

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Storing & Reheating Tips 🧊

• Storage: Store the salad (without dressing) in an airtight container for up to 2 days.
• Keep Dressing Separate: Mix in dressing only when ready to serve to avoid sogginess.
• Chicken: Can be stored separately for up to 3 days and reheated gently if needed.
• Meal Prep Tip: Prep all ingredients ahead — perfect for grab-and-go lunches!

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Nutritional Snapshot (Per Serving – Approx.)

• Calories: 410
• Protein: 35g
• Fat: 20g
• Carbs: 22g
• Fiber: 6g
• Sugar: 7g

Packed with lean protein, fiber, and healthy fats, this salad gives you the energy of a full meal — minus the guilt. 💪

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Reader Q&A – Common Questions

1. Can I make this salad ahead of time?
Yes! Just store dressing separately and toss right before serving.

2. What’s the best chicken to use?
Grilled or roasted chicken works best for that smoky Tex-Mex flavor.

3. Is this salad spicy?
It’s mildly spicy — you can adjust heat with chili or hot sauce.

4. Can I make it vegetarian?
Absolutely! Swap chicken for grilled tofu or roasted chickpeas.

5. What kind of cheese should I use?
Cheddar, Mexican blend, or crumbled Cotija cheese all work great.

6. Can I use canned corn and beans?
Yes! Just drain and rinse before adding.

7. How do I keep avocado from browning?
Toss it in lime juice before adding to the salad.

8. Is it good for meal prep?
Yes — just store components separately and assemble when ready.

9. What dressing goes best?
The creamy Tex-Mex lime dressing here is perfect, but ranch or chipotle-lime dressing also shine.

10. Can I serve it warm?
Yes — serve warm grilled chicken over cold veggies for a delicious contrast.

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Final Thoughts 🍽️

If sunshine, flavor, and happiness could fit into a single bowl — this would be it. ☀️💛

This Tex-Mex Chicken Chopped Salad is everything I love about family-style cooking: simple ingredients, bold flavors, and that irresistible balance of crunch, creaminess, and spice.

It’s the kind of salad that doesn’t just feed your body — it feeds your soul. Whether you’re serving it for lunch, dinner, or a picnic under the open sky, it brings a little fiesta to your day. 🎉

So grab your fork, squeeze that lime, and enjoy every colorful bite — because life’s too short for boring salads!

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Tried This Recipe? 💕

Did you make this Tex-Mex Chicken Chopped Salad?

📸 Snap a photo and share it on Pinterest, and don’t forget to tag @Granny’s Lil Kitchen — I’d love to see your colorful Tex-Mex creations!

Leave a comment below and let me know how you made it your own — more spice? extra avocado? grilled shrimp? Your ideas always inspire me! 🌶️🥗