Tex-Mex Chopped Chicken Salad is packed with bright, fresh flavors and a satisfying crunch. You’ll find juicy grilled chicken mixed with colorful veggies like bell peppers, corn, and black beans, all chopped up and tossed with a zesty dressing that brings a little kick to every bite.
I love how quick and easy this salad comes together, yet it feels like a full meal. It’s great for those nights when you want something light but still filling. I usually add a handful of crispy tortilla strips on top because the crunch just makes it even more fun to eat.
This salad is perfect for a casual lunch or as a side at your next barbecue. I often make it ahead of time for work lunches since it holds up well and the flavors get even better after the dressing sits a while. Plus, it’s one of those dishes that everyone seems to enjoy—simple, tasty, and colorful!
Key Ingredients & Substitutions for Your Tex-Mex Chopped Chicken Salad
Chicken breasts: These give a nice lean protein base. If you want to save time, rotisserie chicken works great here. For a vegetarian option, swap with grilled tofu or chickpeas.
Romaine lettuce & cabbage: Romaine is crunchy and fresh, which I love. You can substitute with iceberg or mixed greens. Purple cabbage or radicchio adds color and a slight bitterness that balances the flavors.
Black beans and corn: They add texture and a touch of sweetness. Canned beans are fine—just rinse well. Frozen corn kernels work well too when fresh isn’t available.
Tomatoes and bell pepper: Fresh diced versions brighten the salad. If you want to save prep time, cherry tomatoes halved work well, and any color bell pepper is fine.
Cheddar cheese: I used cheddar for a mild, creamy flavor. Pepper jack cheese adds a nice little spicy kick if you prefer.
Tortilla chips: These add crucial crunch and a little saltiness. Crushed baked chips are a lighter alternative, or you can use crispy taco strips.
Fresh cilantro: This is optional but adds a fresh herbal note I love. If you’re not a fan, fresh parsley or green onions are good swaps.
How Do You Make Sure the Chicken Stays Juicy and Flavorful?
Keeping chicken tender and juicy is key for this salad. Here’s what I do:
- Before cooking, season generously with salt and pepper to enhance flavor.
- Cook chicken over medium-high heat but don’t overcrowd the pan—this helps it brown nicely.
- Cook each side about 5-7 minutes until the internal temperature hits 165°F (74°C).
- Rest the chicken for 5 minutes after cooking—this lets juices redistribute and prevents dryness.
- Chop into bite-sized pieces to distribute throughout the salad evenly.
Following these steps helps the chicken stay moist, tender, and tasty—perfect in every bite of your Tex-Mex salad!
Equipment You’ll Need
- Skillet – I like a non-stick or cast iron skillet to cook the chicken evenly and easily clean up afterward.
- Knife and cutting board – essential for chopping the lettuce, chicken, tomatoes, and peppers smoothly.
- Mixing bowls – a large bowl to toss the salad ingredients and smaller bowls for preparing the dressing.
- Whisk or fork – for mixing the dressing ingredients together until well combined.
- Measuring spoons and cups – to measure out the oil, lime juice, and seasonings accurately.
- Salad tongs or two large spoons – to toss everything gently without crushing the ingredients.
Flavor Variations & Add-Ins
- Protein swap: Use grilled shrimp, turkey, or even canned chicken if you prefer a different flavor or want to save time.
- Cheese options: Try Monterey Jack, pepper jack, or crumbled queso fresco for extra flavor diversity.
- Veggie twist: Add sliced jalapeños for heat or avocado for creaminess. Roasted corn or sautéed peppers work too.
- Spice level: Increase chili powder or add hot sauce to the dressing for a spicier kick tailored to your taste.
Tex-Mex Chopped Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 teaspoon olive oil
- Salt and black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 cup shredded purple cabbage or radicchio
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or thawed from frozen)
- 1 cup diced tomatoes
- ½ cup diced red bell pepper
- ½ cup shredded cheddar cheese
- 1 cup crushed tortilla chips or strips
- ¼ cup chopped fresh cilantro (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or agave syrup
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the chicken, plus an extra 5 minutes for resting and chopping. The salad comes together quickly after that, so you’ll spend about 25 minutes total from start to finish.
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until fully cooked and no longer pink inside (internal temperature should reach 165°F or 74°C). Remove from heat and let the chicken rest for 5 minutes before chopping it into bite-sized pieces.
2. Make the Dressing:
In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, cumin, chili powder, garlic powder, salt, and black pepper until everything is well combined.
3. Assemble the Salad:
In a large bowl, combine chopped romaine lettuce, shredded cabbage, black beans, corn, diced tomatoes, red bell pepper, and shredded cheddar cheese.
4. Add Chicken and Toss:
Add the chopped chicken to your salad bowl, then pour the dressing over everything. Toss gently to evenly coat all the ingredients with the dressing.
5. Add Crunch and Finish:
Right before serving, sprinkle the crushed tortilla chips or strips on top for a nice crunchy texture. Garnish with chopped cilantro if you like.
Enjoy your fresh, colorful, and flavorful Tex-Mex Chopped Chicken Salad!
Can I Use Frozen Chicken for This Salad?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight or use the cold water method before cooking. Pat it dry well to avoid excess moisture in the skillet.
How Do I Store Leftovers?
Store any leftover salad without the tortilla chips in an airtight container in the fridge for up to 2 days. Keep the chips separate to maintain their crunch, then add them right before serving.
Can I Make the Salad Ahead of Time?
Absolutely! Chop the veggies and cook the chicken in advance, but toss everything together—including the dressing and chips—just before serving to keep it fresh and crunchy.
What Can I Use Instead of Cilantro?
If you’re not a fan of cilantro, fresh parsley or green onions make great substitutes and add a fresh, herbal flavor without overpowering the salad.