Tex-Mex Chopped Chicken Salad Recipe

$A bowl of a tex mex chicken salad with bowls of different toppings.$

Our Tex-Mex chopped chicken salad recipe is easy to make and high in protein! Thought salads were boring? Think again.

Course Salad, Side Dish

Cuisine Mexican

Keyword cinco de mayo salad, salad, tex-mex chopped chicken salad

Prep Time 20

Total Time 20

Servings servings

Calories 404

Author Cheryl Najafi

3 cups chicken cooked, cooled and diced
4 cups Romaine lettuce chopped, about 1 head
2 Roma tomatoes diced
1 cucumber seeded and diced
1 cup corn kernels fresh or frozen
4-5 green onions sliced
1 15 oz can black beans drained and rinsed
4 oz sharp cheddar cheese or pepper jack, cut into ¼" cubes
1/4 cup cilantro chopped
juice of 1/2 of a lime
1 cup tortilla chips crushed
jalapeño diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional)

In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
Season with salt and pepper to taste. Serve immediately.

Rotisserie chickens from the store are a great way to have tender cooked chicken on hand for this recipe.