There’s something undeniably comforting about a big, colorful chopped salad that feels like a meal in itself. For me, this Tex-Mex Chicken Chopped Salad is the kind of dish that brings everyone to the table—hungry, curious, and ready for something fresh and satisfying.

I first discovered this salad on a warm spring evening when the air still had a hint of chill, but the sun had started to linger a little longer. I was craving something crisp and crunchy but also hearty enough to feel like dinner, not just a side. That’s where this salad came in—a zesty mix of seasoned chicken, crunchy veggies, and a creamy homemade dressing that pulls everything together.

Tex-Mex flavors always remind me of weekend get-togethers, where tortilla chips, salsa, and laughter are never in short supply. This salad captures that exact vibe. It’s the kind of recipe that feels both indulgent and light, like a perfect balance of flavors and textures in every bite. It’s a go-to for busy weeknights, potlucks, or even lunch meal prep. And the best part? You can customize it endlessly.

Why You’ll Love This Recipe:

• It’s packed with bold Tex-Mex flavor—think smoky chicken, sweet corn, and a creamy dressing with just a hint of spice.
• Perfect for meal prep—it holds up well and tastes even better the next day.
• Fresh and filling—loaded with protein, fiber, and veggies to keep you satisfied.
• Crowd-pleaser—great for parties, picnics, or casual dinners.

INGREDIENTS YOU’LL NEED:

For the salad:

• 3 cups cooked chicken breast, chopped
• 1 head romaine lettuce, chopped
• 1 cup grape tomatoes, halved
• 1 cup frozen corn, thawed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• 1/2 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crushed tortilla chips

For the dressing:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• Salt and pepper, to taste

HOW TO MAKE TEX-MEX CHICKEN CHOPPED SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook and chop the chicken Start with your cooked chicken breast—grilled, baked, or even pan-seared works here. I like to season mine with a little taco seasoning before cooking, just to layer in more Tex-Mex flavor. Once it’s cooled slightly, chop it into bite-sized pieces and set it aside. You can also use rotisserie chicken in a pinch.

Step 2: Prep the veggies Grab a big cutting board and start chopping. The romaine should be crisp and finely chopped so that every forkful has that satisfying crunch. Halve the grape tomatoes, dice the red onion and avocado, rinse the black beans, and thaw the corn. You want everything prepped and ready before assembly.

Step 3: Mix the dressing In a small bowl, whisk together the sour cream, mayo, lime juice, chili powder, garlic powder, and cumin. Taste and add salt and pepper as needed. The dressing should be creamy with a tangy kick and a hint of spice—just enough to wake up the salad without overpowering it.

Step 4: Assemble the salad In a large bowl, layer the chopped romaine, chicken, tomatoes, black beans, corn, red onion, cheese, avocado, and cilantro. Drizzle the dressing over the top and toss gently to coat everything evenly.

Step 5: Add crunch Right before serving, sprinkle the crushed tortilla chips on top. This adds that salty, crunchy element that takes the salad from good to irresistible.

HELPFUL TIPS:

• Make it your own: Swap the chicken for grilled shrimp or tofu if you want a different protein option.
• Add spice: If you like things spicy, stir a little chopped jalapeño into the salad or add a dash of hot sauce to the dressing.
• Keep it crisp: If you’re making this ahead of time, store the dressing separately and toss just before serving. The same goes for the tortilla chips.
• Double the dressing: Trust me, you’ll want extra! It makes a great dip for veggies or a spread for wraps.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: No-cook (except for chicken)
• Cuisine: Tex-Mex
• Diet: Gluten-Free (check your tortilla chips and seasonings)

NOTES:

If you’re meal-prepping, keep the avocado and chips separate until you’re ready to eat to prevent sogginess or browning. This salad also works beautifully in a mason jar—just layer the dressing at the bottom and the lettuce at the top to keep things crisp.

NUTRITIONAL INFORMATION:

(Approximate per serving)

• Calories: 420
• Protein: 28g
• Fat: 26g
• Carbohydrates: 22g
• Fiber: 6g
• Sugar: 3g

FREQUENTLY ASKED QUESTIONS:

Can I make this salad dairy-free?
Yes! Use dairy-free cheese and substitute the sour cream and mayo in the dressing with plant-based alternatives.

What if I don’t like cilantro?
Feel free to leave it out or replace it with chopped parsley if you want a milder herb flavor.

Is this salad good for leftovers?
Absolutely. Just keep the dressing and tortilla chips separate until you’re ready to eat.

Can I use canned corn?
Yes, just drain it well before adding it in. You can also roast it lightly for extra flavor.

STORAGE INSTRUCTIONS:

Store the salad in an airtight container in the fridge for up to 3 days. Keep the dressing and chips in separate containers to maintain texture and freshness. If you’re storing individual portions, small mason jars work great for layering.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Ranch Taco Chicken Salad
• Cilantro Lime Chicken Thighs: A Flavorful and Easy Dinner
• Crockpot Chicken Nachos – The Ultimate Comfort Food
• Honey Chipotle Chicken Rice Bowls

CONCLUSION

This Tex-Mex Chicken Chopped Salad is the kind of recipe that earns a permanent spot in your weekly rotation. It’s fresh, flavorful, filling—and most importantly, fun to eat. Whether you’re serving it to guests, packing it for lunch, or making a quick dinner, it’s a dish that delivers every time. Give it a try, and don’t be surprised if it becomes your new favorite way to enjoy Tex-Mex at home.

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