Delicious Tex-Mex Chopped Chicken Salad Recipe

Introduction

Chopped salads are not just creative but also exceptionally satisfying. They lend themselves well to a myriad of toppings and dressings, transforming them into something fresh and vibrant. One of the most delightful variations is the Tex-Mex chopped chicken salad, bursting with flavors and textures that evoke the warmth of the Southwest.

Packed with seasoned chicken, colorful veggies, and a zesty dressing, this salad is perfect for a light lunch or as a colorful side dish for dinner. The combination of protein and fresh produce makes it not only tasty but also nutritionally balanced.

In this recipe, you'll learn how to create a hearty Tex-Mex chopped chicken salad that showcases the best ingredients while allowing for personal touches. So, gather your ingredients, and let's dive into this deliciously wholesome meal.

Ingredients

• 2 cups cooked chicken, chopped
• 1 cup cherry tomatoes, halved
• 1 cup corn, cooked and cooled
• 1 cup black beans, rinsed and drained
• 1 cup bell peppers, diced
• 1 avocado, diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions & Preparation

1. In a large bowl, combine the chopped chicken, cherry tomatoes, corn, black beans, bell peppers, avocado, red onion, and cilantro.
2. In a separate small bowl, whisk together the lime juice, olive oil, chili powder, garlic powder, salt, and pepper until well blended.
3. Pour the dressing over the salad mixture and gently toss to combine, ensuring all ingredients are coated with the dressing.
4. Sprinkle the shredded cheese on top of the salad for an extra flavor punch.
5. Serve immediately, or let the salad sit for about 15 minutes to enhance the flavors.

FAQs

What if the chicken is too dry for the salad?

Ensure your chicken is cooked but not overcooked; using a flavorful marinade beforehand can also help maintain moisture.

Can I add other proteins besides chicken?

Absolutely! You can use grilled shrimp, steak, or even a plant-based protein like tofu or tempeh for variety.

How can I make this salad spicier?

Add diced jalapeños or a dash of hot sauce to the dressing for an extra kick of heat.

What if I want to reduce the calories in this salad?

You can use grilled chicken breast without skin and reduce the amount of olive oil in the dressing.

Is there a way to customize the dressing for a different flavor?

Feel free to swap lime juice with lemon juice, or add a bit of honey for a sweet contrast.

How can I make this recipe for a larger gathering?

Simply multiply the ingredients by the number of servings needed, but be sure to mix the dressing separately and combine just before serving to keep the ingredients fresh.

Conclusion

This Tex-Mex chopped chicken salad is not only easy to make but also a crowd-pleaser. The freshness of the ingredients coupled with the zesty dressing creates a meal that's both satisfying and refreshingly light.

Feel free to get creative with the toppings and dressings to suit your taste preferences. Enjoy this delicious salad at any time of year, and let it inspire you to explore more flavors of Tex-Mex cuisine.

Recipe Card

Delicious Cheesy Spinach & Artichoke Stuffed Mushrooms

Cheesy Spinach & Artichoke Stuffed Mushrooms made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 12 large button mushrooms
• 1 cup fresh spinach chopped
• 1 cup artichoke hearts chopped
• 8 oz cream cheese softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic minced
• 1/4 tsp crushed red pepper flakes optional
• Salt and pepper to taste
• Olive oil for drizzling

Method

 

1. Preheat your oven to 375°F (190°C).
2. Clean the mushrooms and remove stems. Set aside caps, and finely chop stems.
3. In a skillet, heat some olive oil over medium heat and sauté the minced garlic until fragrant.
4. Add chopped spinach, artichokes, and chopped mushroom stems to the skillet. Cook until spinach wilts.
5. In a bowl, combine the sautéed mixture with cream cheese, Parmesan, mozzarella, red pepper flakes, salt, and pepper.
6. Fill each mushroom cap generously with the cheese and spinach mixture.
7. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
8. Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and tops are golden.
9. Remove from oven and let cool for a few minutes before serving.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.