Zesty Tex-Mex Chicken Chopped Salad

🎉 Introduction

This Zesty Tex-Mex Chicken Chopped Salad is a delightful and vibrant dish that brings together the bold flavors of the Southwest. Perfect for a quick weeknight meal or a fresh side dish at your next gathering, this salad combines juicy chicken, crunchy vegetables, and a zesty dressing to create a healthy and satisfying option that everyone will love. Let’s dive into this colorful recipe that’s as fun to make as it is to eat!

🧰 Equipment Needed

• cutting board
• chef’s knife
• mixing bowl
• whisk
• salad serving bowl
• grill pan or skillet

🛒 Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 red onion, diced
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/4 cup lime juice
• 2 tablespoons honey
• 1 teaspoon garlic powder

👩‍🍳 Directions

Step 1: Preheat your grill pan or skillet over medium-high heat.
Step 2: In a small bowl, mix together the olive oil, chili powder, cumin, salt, and pepper.
Step 3: Coat the chicken breasts with the spice mixture and place them on the grill pan or skillet.
Step 4: Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let it rest.
Step 5: While the chicken is resting, prepare the salad. In a large salad serving bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, red onion, avocado, and shredded cheddar cheese.
Step 6: In a separate mixing bowl, whisk together the lime juice, honey, and garlic powder to create the dressing.
Step 7: Dice the grilled chicken into bite-sized pieces and add it to the salad.
Step 8: Pour the dressing over the salad and gently toss everything together until well combined.
Step 9: Finally, sprinkle the chopped cilantro over the top and serve immediately.

🍽️ Servings & Timing

Serves 4 | Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

🧊 Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if you need to reheat the chicken, do so gently in the microwave or in a pan on low heat to preserve its moisture.

🥄 Variations

• Substitute grilled shrimp or steak for the chicken for a different protein option.
• Add diced bell peppers or jalapeños for extra crunch and spice.
• Use a different cheese such as feta or pepper jack for a unique flavor twist.
• Make it vegan by omitting the chicken and cheese, and replace the honey with agave syrup.

❓ FAQs

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the ingredients ahead, but it’s best to assemble the salad just before serving to keep everything fresh.

Q: What can I use instead of lime juice?
A: You can substitute lime juice with lemon juice for a slightly different citrus flavor.

Q: Is this salad gluten-free?
A: Yes, all the ingredients in this salad are gluten-free, making it a suitable option for those with gluten sensitivities.

Q: Can I add fruits to this salad?
A: Absolutely! Adding fruits like diced mango or oranges can provide a delightful sweetness that complements the savory flavors.

Q: How spicy is this salad?
A: The spiciness can be adjusted based on the amount of chili powder you use. For a milder version, reduce the chili powder or skip it altogether.

Q: What type of chicken is best for this salad?
A: Boneless, skinless chicken breasts are ideal, but you can also use shredded rotisserie chicken for convenience.

Q: Can I use frozen vegetables?
A: Yes, you can use frozen corn or other vegetables. Just be sure to thaw and drain them before adding to the salad.

Q: How can I make the salad more filling?
A: You can add quinoa, farro, or even tortilla strips for extra texture and heartiness.

Q: Is this salad suitable for meal prep?
A: Yes, you can prepare the components ahead and store them separately in the fridge for easy meals throughout the week.

Q: What should I serve with this salad?
A: This salad pairs well with grilled meats or can be served as a light meal on its own.

🏁 Conclusion

This Zesty Tex-Mex Chicken Chopped Salad is an excellent way to enjoy a burst of flavors while keeping your meal light and healthy. With its colorful ingredients and bold taste, it’s sure to be a hit at your dinner table or next gathering. Enjoy the convenience of this easy recipe that packs a punch and satisfies your cravings!

Zesty Tex-Mex Chicken Chopped Salad

Zesty Tex-Mex Chicken Chopped Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes halved
• 1 cup canned black beans rinsed and drained
• 1 cup corn kernels fresh, frozen, or canned
• 1/2 red onion diced
• 1 avocado diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/4 cup lime juice
• 2 tablespoons honey
• 1 teaspoon garlic powder

Equipment

• 1 Cutting board
• 1 Chef’s knife
• 1 Mixing bowl
• 1 Whisk
• 1 salad serving bowl
• 1 Grill pan or skillet

Method

 

1. Preheat your grill pan or skillet over medium-high heat.
2. In a small bowl, mix together the olive oil, chili powder, cumin, salt, and pepper.
3. Coat the chicken breasts with the spice mixture and place them on the grill pan or skillet.
4. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let it rest.
5. While the chicken is resting, prepare the salad. In a large salad serving bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, red onion, avocado, and shredded cheddar cheese.
6. In a separate mixing bowl, whisk together the lime juice, honey, and garlic powder to create the dressing.
7. Dice the grilled chicken into bite-sized pieces and add it to the salad.
8. Pour the dressing over the salad and gently toss everything together until well combined.
9. Finally, sprinkle the chopped cilantro over the top and serve immediately.

Notes

Storage & Reheating:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if you need to reheat the chicken, do so gently in the microwave or in a pan on low heat to preserve its moisture.

Variations:
- Substitute grilled shrimp or steak for the chicken for a different protein option.
- Add diced bell peppers or jalapeños for extra crunch and spice.
- Use a different cheese such as feta or pepper jack for a unique flavor twist.
- Make it vegan by omitting the chicken and cheese, and replace the honey with agave syrup.