Tex-Mex Taco Chicken Chopped Salad

A bold, zesty salad bursting with flavor and crunch!

Craving something fresh and satisfying that doesn’t skimp on flavor? This Tex-Mex Taco Chicken Chopped Salad is everything you love about tacos—without the shell! Packed with seasoned chicken, crisp veggies, and a creamy southwest-style dressing, this chopped salad is perfect for lunch, dinner, or meal prep. It’s low-carb, high-protein, and 100% crave-worthy.

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📝 Ingredients

For the Salad:

• 2 cups cooked chicken, chopped or shredded (grilled, rotisserie, or leftover taco chicken)
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded cheddar or Mexican blend cheese
• 1/4 cup tortilla strips or crushed tortilla chips (optional, for crunch)
• Fresh cilantro, for garnish

For the Taco Chicken (if making fresh):

• 2 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt & pepper, to taste

For the Creamy Southwest Dressing:

• 1/2 cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise (optional for extra creaminess)
• 1 tablespoon lime juice
• 1 teaspoon hot sauce or taco seasoning
• Salt & pepper, to taste
• Optional: 1 tablespoon chopped cilantro or 1 minced garlic clove

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Step-by-Step Instructions : . . .

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