Delicious Tex-Mex Chopped Chicken Salad Recipe Delight

When you take that first bite of Tex-Mex Chopped Chicken Salad, your taste buds will dance a little jig. Picture this: juicy chicken mingling with crunchy veggies, all drizzled with a zesty dressing that packs a punch. The aroma wafts through the air, teasing your senses and inviting you to dig in. This salad isn’t just a meal; it’s a fiesta on your plate! For more inspiration, check out this main dishes to try recipe.

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I remember the first time I whipped up this Tex-Mex Chopped Chicken Salad for friends during a warm summer evening. The laughter around the table echoed as everyone piled on the toppings, creating their own unique versions. It was an unforgettable night filled with flavor and fun, making this salad my go-to dish for gatherings.

Sharing this dish always brings smiles and compliments from family and friends who can’t get enough of its bold flavors.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts will do nicely; adjust based on how many guests you’re feeding.
• Fresh Bell Peppers: Choose colorful peppers for visual appeal; they add crunch and sweetness.
• Ripe Avocado: Use perfectly ripe avocados for creamy texture; they bring richness to the salad.
• Red Onion: A bit of sharpness from red onion balances all flavors beautifully; slice thinly for a milder taste.
• Cilantro: Fresh cilantro adds brightness; if you’re not a fan, parsley works just as well.
• Lime Juice: Freshly squeezed lime juice enhances flavor and brightness; avoid bottled for best results.
• Tortilla Chips: Crushed chips add delightful crunch; feel free to load them on top or serve on the side.
• Spicy Dressing: A zesty dressing ties everything together with a kick; mix Greek yogurt with spices for creaminess.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Chicken: Begin by preheating your grill or skillet over medium heat. Season chicken breasts generously with salt and pepper before cooking until golden brown and fully cooked through.

Prepare the Veggies: While the chicken cools, chop bell peppers, red onion, and avocado into bite-sized pieces. The vibrant colors will brighten your salad and make it visually stunning.

Create the Dressing: In a small bowl, whisk together lime juice, olive oil, and seasonings like cumin and chili powder until combined. This dressing brings all flavors together in perfect harmony.

Chop Everything Together: Once the chicken has cooled slightly, chop it into cubes. Combine it with veggies in a large bowl along with chopped cilantro for an added burst of freshness.

Add Crunchy Toppings: Just before serving, sprinkle crushed tortilla chips on top to add texture. They provide that satisfying crunch that makes every bite exciting.

Toss It All Together!: Drizzle your spicy dressing over the salad and give everything a gentle toss to ensure even coating. Serve immediately to enjoy fresh textures and flavors.

Now you’re ready to serve this delightful Tex-Mex Chopped Chicken Salad at your next gathering! It’s sure to be a hit that leaves everyone asking for seconds (and maybe even thirds).

Perfecting the Cooking Process

To achieve the best results, grill the chicken first until golden brown, then chop while preparing the salad ingredients. This ensures everything is fresh and flavorful.

Add Your Touch

Feel free to swap black beans for chickpeas or add avocado for creaminess. Customize your seasoning with lime zest or fresh cilantro for an extra zing.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to three days. For best flavor, eat cold; reheating isn’t recommended.

Sharing this recipe reminds me of my cousin’s surprise birthday party last summer when everyone raved about how refreshing and delicious the salad was!

FAQ

Can I make Tex-Mex Chopped Chicken Salad ahead of time?

Yes, prepare components separately to maintain freshness, then mix just before serving.

What dressing works best for this salad?

A zesty lime vinaigrette perfectly complements the flavors of Tex-Mex Chopped Chicken Salad.

Is this salad good for meal prepping?

Absolutely! It stores well and remains flavorful, making it ideal for weekly meal prep.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Tex-Mex Chopped Chicken Salad

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• Author: deleciouscorner
• Total Time: 35 minutes
• Yield: Serves about 6 people 1x

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Description

Tex-Mex Chopped Chicken Salad is a vibrant and flavorful dish that combines juicy grilled chicken, crunchy fresh vegetables, and a zesty dressing for a delightful meal. Perfect for summer gatherings or quick weeknight dinners, this salad brings a fiesta of flavors to your table. Customize it with your favorite toppings or enjoy it as-is—either way, it’s sure to impress!

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup diced fresh bell peppers (mix of colors)
• 1 ripe avocado, diced
• 1/2 medium red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• Juice of 2 limes (about 1/4 cup)
• 2 tbsp olive oil
• 1 cup crushed tortilla chips
• Salt and pepper to taste
• Optional spices for dressing: 1 tsp cumin, 1 tsp chili powder

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Instructions

1. Preheat grill or skillet over medium heat. Season chicken with salt and pepper; cook until golden brown and fully cooked (about 6-7 minutes per side). Let cool before chopping into cubes.
2. Chop bell peppers, red onion, and avocado into bite-sized pieces.
3. Whisk together lime juice, olive oil, cumin, and chili powder in a small bowl.
4. In a large bowl, mix chopped chicken with veggies and cilantro.
5. Just before serving, sprinkle crushed tortilla chips on top for extra crunch.
6. Drizzle dressing over salad and toss gently. Serve immediately.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Tex-Mex

Nutrition

• Serving Size: Approximately 1.5 cups
• Calories: 340
• Sugar: 2g
• Sodium: 260mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 24g
• Cholesterol: 70mg