Tex-Mex Chopped Chicken Salad is a fresh, colorful dish packed with tender chicken, crunchy veggies, and a zesty mix of spices that bring a little taste of the Southwest right to your plate. You’ll find juicy tomatoes, crisp corn, creamy avocado, and a sprinkle of cheese all tossed together with a tangy dressing that ties everything perfectly.
I love making this salad whenever I want something light but filling—it feels healthy without being boring. Chopping everything up into bite-sized pieces makes it easy to eat and share, plus it’s a great way to use leftover chicken. I usually add a squeeze of lime on top for an extra bright kick that everyone seems to enjoy.
This salad is so versatile—you can serve it on its own for a quick lunch or pile it into a tortilla for a tasty wrap. It’s my go-to dish when friends come over because it takes just minutes to put together, but it always looks impressive and tastes amazing. I’m pretty sure this will quickly become one of your favorite quick meals too!
Key Ingredients & Substitutions
Chicken Breasts: Chicken breasts give a tender, juicy base to this salad. If you want a quicker option, rotisserie chicken works great and saves cooking time.
Black Beans & Corn: These add protein and crunch. Use canned for convenience, but rinsing is key to avoid extra salt. Frozen corn is a good option if fresh isn’t available.
Avocado: Avocado adds creaminess and balances the spices. If you’re avoiding avocado, try diced cucumber or shredded cheese for texture.
Spices: Chili powder, cumin, and paprika create that Tex-Mex flavor. If you don’t have all of them, taco seasoning can be a quick substitute.
Sour Cream or Greek Yogurt: For the dressing, either works well. Greek yogurt adds extra protein and a tangy flavor, and it’s also lighter if you prefer.
How Can I Cook the Chicken So It Stays Juicy and Flavorful?
For juicy chicken, don’t rush the cooking process. Here’s a simple way to get tender, flavorful results:
- Pat the chicken dry with paper towels to help the spices stick better.
- Rub the spice mix evenly over both sides for bold flavor.
- Heat the skillet before adding oil for a nice sear.
- Cook on medium heat so the chicken doesn’t dry out—5-6 minutes per side usually does the trick.
- Let the chicken rest a few minutes after cooking to keep juices locked inside before chopping.
Equipment You’ll Need
- Skillet or frying pan – I prefer a medium-sized one because it heats evenly and makes cooking the chicken simple.
- Chef’s knife – a sharp knife helps you chop the chicken and vegetables into perfect bites quickly.
- Cutting board – sturdy and spacious so everything has enough room to cut safely.
- Mixing bowls – good for whisking the dressing and tossing the salad without making a mess.
- Measuring spoons and cups – keep everything accurate, especially for the spices and dressing.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or steak for a different protein boost that pairs well with the flavors.
- Add diced jalapeños or a splash of hot sauce to spice things up if you like some heat.
- Mix in shredded cheese like cheddar or pepper jack for extra flavor and creaminess.
- Include sliced radishes or diced pineapple for added crunch and a touch of sweetness that complements the Tex-Mex style.
Tex-Mex Chopped Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- 1 tbsp olive oil
For the Salad:
- 6 cups chopped romaine lettuce
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup cherry tomatoes, quartered
- 1 avocado, diced
- 1/2 cup thinly sliced red cabbage
- 1/4 cup chopped red onion (optional)
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp chopped fresh cilantro
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and 12 minutes to cook the chicken, so plan for about 30 minutes total. It’s a quick and vibrant meal for any day of the week!
Step-by-Step Instructions:
1. Seasoning and Cooking the Chicken:
Mix chili powder, cumin, paprika, garlic powder, salt, and pepper in a small bowl. Rub the spice mix evenly over both sides of the chicken breasts. Heat olive oil in a skillet on medium heat, then cook the chicken for 5-6 minutes on each side, until fully cooked through. Remove from heat and let the chicken rest for a few minutes before chopping into bite-sized pieces.
2. Preparing the Dressing:
While the chicken cooks, combine sour cream or Greek yogurt, lime juice, chopped cilantro, minced garlic, ground cumin, salt, and pepper in a small bowl. Whisk the ingredients until you have a smooth, creamy dressing.
3. Assembling the Salad:
In a large bowl, mix chopped romaine lettuce, black beans, corn kernels, cherry tomatoes, diced avocado, sliced red cabbage, chopped red onion (if using), and fresh cilantro. Add the chopped chicken on top.
4. Serving:
Drizzle the dressing over the salad and toss gently to combine, or serve the dressing on the side if preferred. Serve immediately, with tortilla chips, warm tortillas, or just enjoy as a delicious stand-alone salad.
Can I Use Frozen Chicken for This Salad?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight or use the defrost setting on your microwave before cooking. This helps ensure even cooking and juicy results.
What Can I Substitute for Sour Cream in the Dressing?
Greek yogurt is a great substitute—it adds a similar creamy texture with a tangy flavor but fewer calories. You can also try mayonnaise or a dairy-free yogurt if you prefer.
How Should I Store Leftovers?
Keep any leftover salad and dressing separately in airtight containers in the fridge. The chicken salad is best eaten within 2-3 days. Add avocado just before serving to keep it from browning.
Can I Make This Salad Ahead of Time?
Absolutely! Prep all the ingredients and keep them chilled separately. Toss everything together with dressing right before serving to keep the veggies crisp and fresh.