Description
Experience the vibrant crunch of Tex-Mex Chopped Chicken Salad, where succulent chicken meets fresh veggies in a zesty dressing that tantalizes your taste buds. Perfect for summer gatherings or quick weeknight dinners, this colorful dish will delight everyone at the table. With every bite, enjoy a mouthwatering blend of textures and flavors that make mealtime exciting!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cups fresh romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 small red onion, thinly sliced
- 1 ripe avocado, diced
- ½ cup fresh cilantro, chopped
- ¼ cup Tex-Mex dressing (lime juice, olive oil, cumin, chili powder)
Instructions
- Preheat grill or skillet to medium heat. Season chicken with salt and pepper; cook until golden brown (about 6-7 minutes per side). Let rest for 5 minutes.
- Use two forks to shred the cooked chicken.
- Chop romaine and halve cherry tomatoes. Dice avocado just before serving to prevent browning.
- In a large bowl, mix shredded chicken with romaine, tomatoes, corn, red onion, and cilantro. Drizzle with dressing and toss gently.
- Plate the salad and add optional toppings like tortilla chips or lime wedges for extra flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Pan Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 salad bowl (approximately 350g)
- Calories: 440
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg