Tex-Mex Chopped Chicken Salad
Ingredients:
For the Salad:
2 cups cooked chicken breast, chopped or shredded (grilled, roasted, or rotisserie)
2 cups romaine or iceberg lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup black beans, drained and rinsed
1/2 cup corn (fresh, frozen, or canned)
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1 avocado, diced
1/4 cup shredded cheddar or pepper jack cheese (optional)
1/4 cup crushed tortilla chips (optional, for crunch)
Fresh cilantro, chopped (for garnish)
For the Creamy Tex-Mex Dressing:
1/2 cup plain Greek yogurt or sour cream
2 tbsp lime juice (fresh)
1 tbsp olive oil or avocado oil
1 tbsp taco seasoning (or mix of chili powder, cumin, paprika, garlic powder)
1 tsp honey or maple syrup (optional)
Salt and pepper to taste
1–2 tbsp water or milk to thin, if needed
Instructions:
Prep the dressing:
In a small bowl, whisk together all dressing ingredients until smooth. Adjust seasoning and consistency to taste.
Assemble the salad:
In a large bowl, combine chopped lettuce, chicken, tomatoes, black beans, corn, bell pepper, onion, avocado, and cheese (if using).
Toss and serve:
Drizzle with dressing and toss well until everything is coated.
Sprinkle crushed tortilla chips and cilantro on top before serving.