Listen, I’m obsessed with this Tex-Mex Taco Chicken Chopped Salad—it’s my go-to when I want something fresh but still packed with flavor. Trust me, it’s way more exciting than your average salad. The taco-seasoned chicken, creamy avocado, and crispy tortilla strips make every bite a party in your mouth. And the best part? It comes together in under 30 minutes!
I first threw this together on a crazy weeknight when I needed dinner FAST, and now it’s in my regular rotation. Whether you’re meal-prepping or feeding a crowd, this Tex-Mex salad is crazy versatile. You can swap ingredients based on what’s in your fridge (leftover grilled chicken? Perfect.) or kick up the heat with extra jalapeños. It’s seriously the salad that never gets old.
Tex-Mex Taco Chicken Chopped Salad Ingredients
Okay, let’s talk ingredients! Here’s everything you’ll need to make this flavor-packed salad. I like to prep everything first so I can just toss it all together when the chicken’s done—makes the whole process so much easier.
- 2 boneless, skinless chicken breasts – Look for ones about the same size so they cook evenly.
- 1 tbsp taco seasoning – Homemade or store-bought, but I’m partial to my own blend (just saying).
- 6 cups chopped romaine lettuce – The crispier, the better! I chop mine into bite-sized pieces.
- 1 cup cherry tomatoes, halved – Those little bursts of sweetness are everything.
- 1 avocado, diced – Wait to cut this until right before assembling so it stays nice and green.
- 1/2 cup black beans, rinsed – Gets rid of that extra sodium from the can.
- 1/4 cup red onion, finely chopped – Soak in cold water for 5 minutes if you want to mellow the bite.
- 1/4 cup shredded cheddar cheese – Or go wild with pepper jack for extra kick.
- 1/4 cup tortilla strips – The crunch is non-negotiable, trust me.
- 2 tbsp lime juice – Freshly squeezed, please—it makes all the difference.
- 2 tbsp olive oil – A good extra-virgin one for the dressing.
- 1 tbsp chopped cilantro – Skip if you’re one of those “cilantro tastes like soap” people (no judgment).
See? Nothing too fancy, just fresh, simple stuff that comes together like magic. Now let’s get cooking!
How to Make Tex-Mex Taco Chicken Chopped Salad
Alright, let’s get into the fun part – making this gorgeous salad come together! I promise it’s easier than you think, and in less than 30 minutes, you’ll be diving into the most flavorful Tex-Mex meal. Here’s exactly how I do it:
Cooking the Chicken
First things first – that perfectly seasoned chicken! I like to use a cast-iron skillet because it gives the best sear, but any heavy pan works.
- Pat your chicken breasts dry with paper towels – this helps the seasoning stick better.
- Rub both sides generously with taco seasoning. I use about 1 tablespoon total for two breasts, but hey, no one’s measuring too carefully here!
- Heat a drizzle of olive oil in your pan over medium-high heat. When it shimmers, add the chicken.
- Cook for about 6 minutes per side, or until the internal temp hits 165°F. (This is when my trusty meat thermometer comes in handy!)
- Transfer to a plate and let it rest for 5 minutes – this keeps all those delicious juices inside when you chop it.
Assembling the Salad
While the chicken rests, let’s build our salad base. The key is layering everything so you get all the flavors in every bite!
- Start with your chopped romaine in a big bowl – I like using one with plenty of room to toss.
- Add the halved cherry tomatoes, black beans, and red onion. Pro tip: If you soaked your onions, give them a quick pat dry first.
- Now add that gorgeous diced avocado. I wait until the very end so it doesn’t get mushy when mixing.
- Chop your rested chicken into bite-sized pieces and scatter them over the top.
- Sprinkle with cheese and tortilla strips – these toppings make it feel like a proper fiesta!
- Gently toss everything together with the dressing right before serving. Easy does it – we want to keep those tortilla strips crunchy!
Making the Dressing
This simple dressing is what brings all the flavors together. It’s so easy you’ll wonder why you ever bought bottled dressing!
- In a small bowl or jar, whisk together the lime juice and olive oil until they’re fully combined.
- Stir in the chopped cilantro. Taste and adjust – sometimes I add a pinch of salt if it needs it.
- If you like it thicker, you can add a teaspoon of honey or a dollop of Greek yogurt. Too thick? A splash of water will thin it out.
- Drizzle over the salad right before serving – this keeps everything crisp and fresh!
And that’s it! See, I told you it was simple. Now grab your fork and dig into this flavor explosion – you earned it!
Why You’ll Love This Tex-Mex Taco Chicken Chopped Salad
Okay, can I gush for a second? This salad checks ALL the boxes for me, and I just know you’re gonna fall in love with it too. Here’s why it’s become my weeknight superhero:
- Crazy fast – Seriously, we’re talking under 30 minutes from fridge to table. When that midweek dinner panic hits, this salad saves the day.
- Perfectly balanced – You’ve got lean protein, healthy fats, crunchy veggies – it’s a complete meal in one colorful bowl.
- Totally customizable – Out of black beans? Toss in some corn. Vegetarian night? Swap chicken for grilled portobellos. It’s your salad canvas!
- Meal-prep dream – Store components separately (keep that dressing apart!) and you’ve got lunch ready for days. The chicken stays juicy and flavorful.
- Flavor BOMB – That taco seasoning? The zesty lime dressing? The creamy avocado? Every bite is a fiesta for your taste buds.
Honestly, I make this at least twice a month because it never gets old. The flavors are bold enough to satisfy any taco craving, but it still feels fresh and light. Try it once, and you’ll see exactly what I mean!
Tex-Mex Taco Chicken Chopped Salad Variations
One of my favorite things about this salad? You can twist it a million ways depending on what’s in your fridge or what flavors you’re craving that day. Here are my go-to variations that always make the rotation:
Protein Swaps That Work Like Magic
While I love the chicken version, sometimes I switch it up:
- Shrimp – Toss them with taco seasoning and sauté for just 2-3 minutes per side. So good!
- Pulled pork – Leftover carnitas? Yes please! The rich flavor pairs perfectly with the bright lime dressing.
- Blackened tofu – My vegetarian friends go nuts for this version. Extra firm tofu cubes seared with taco spices are incredible.
Dressing Twists to Keep It Interesting
The basic lime dressing is perfect, but I play around with these:
- Creamy avocado-lime – Blend one avocado with the lime juice and olive oil for ultra-creamy goodness.
- Spicy chipotle – Add a teaspoon of adobo sauce from canned chipotles. Wowza!
- Greek yogurt based – Swap half the olive oil for plain Greek yogurt. Makes it tangier and adds protein.
Fun Add-Ins for Extra Texture and Flavor
When I want to bulk it up or change the vibe:
- Charred corn – That smoky sweetness takes it to another level. Frozen corn works great too!
- Pickled jalapeños – For when you want that vinegar punch along with heat.
- Mango or pineapple – Sounds weird, but the sweetness plays so well with the spices.
- Queso fresco – Instead of cheddar for a more authentic Mexican flair.
The best part? You can mix and match these however you want. Last week I did shrimp with mango and avocado dressing – absolute game changer! Whatever combo you try, just make sure to keep that Tex-Mex spirit alive with bold flavors and plenty of crunch.
Storage and Reheating Tips
Okay, let’s talk leftovers – because this salad makes fantastic next-day meals if you store it right! Here’s how I keep everything tasting fresh and delicious:
First rule of salad club: Never dress the whole salad if you’re not eating it all at once. That lime vinaigrette is amazing, but it’ll turn your lettuce into a sad, soggy mess if left too long. I store mine in a little mason jar and just add it when I’m ready to eat.
For the main components, here’s my system:
- Chicken: Goes in an airtight container in the fridge for up to 3 days. I actually think it tastes even better the next day as the flavors develop!
- Veggies: Everything except the avocado gets tossed together in one container with a paper towel on top to absorb moisture. Avocado gets its own little container with a squeeze of lime juice to prevent browning.
- Crunchy toppings: Cheese and tortilla strips stay in separate containers too – nobody likes a stale tortilla strip!
When it’s time to eat, I just assemble my bowl with however much I want – it’s like having a salad bar in my fridge! No reheating needed (who reheats salad anyway?), but I sometimes let the chicken sit out for 10 minutes to take the chill off.
Pro tip: If you’re meal prepping, these components also freeze beautifully (except the lettuce and avocado, obviously). I’ll often make a double batch of chicken and freeze portions for future salads – just thaw overnight in the fridge when you’re ready to use it.
Tex-Mex Taco Chicken Chopped Salad Nutritional Info
Let’s talk numbers – but don’t worry, these are the good kind! This salad packs serious nutrition in every delicious bite. Now, full disclosure: these estimates can vary based on your exact ingredients and portions (like how much cheese you actually sprinkle on – we all know that “1/4 cup” measurement gets flexible sometimes!). But here’s the general breakdown per serving:
- 420 calories – Satisfying without being heavy, perfect for a complete meal.
- 32g protein – Thanks to that lean chicken and black beans, you’ll stay full for hours.
- 10g fiber – Between the veggies and beans, your gut will thank you!
- 22g healthy fats – Mostly from the avocado and olive oil – the good stuff your body needs.
- 28g carbs – Balanced with all that protein and fiber so you won’t crash later.
And here’s what makes me really happy – it’s naturally low in added sugars (just what’s in the taco seasoning) and packed with vitamins from all those colorful veggies. The lime juice gives you a vitamin C boost too!
Remember, these numbers shift if you make swaps – using Greek yogurt dressing will bump up the protein, while adding extra avocado increases those healthy fats. But no matter how you tweak it, this Tex-Mex salad gives you a nutrient-packed meal that tastes anything but “diet food.” That’s what I call a win-win!
Common Questions About Tex-Mex Taco Chicken Chopped Salad
I get asked about this salad ALL the time – it’s clearly a crowd favorite! Here are the questions that pop up most often, along with my tried-and-true answers:
Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken is my secret weapon when I’m extra short on time. Just shred or chop about 2 cups of cooked chicken and toss it with 1 tablespoon of taco seasoning mixed with a teaspoon of water to help the spices stick. Leftover grilled chicken works great too – just warm it slightly before adding to the salad so it’s not cold from the fridge.
How can I make it spicier?
Oh, I love this question! My favorite ways to turn up the heat:
- Add 1/4 teaspoon cayenne or chipotle powder to the taco seasoning
- Mix some diced jalapeños (seeds in for maximum fire!) into the salad
- Swap regular tortilla strips for spicy chili-lime flavored ones
- Drizzle with hot sauce or add a minced chipotle pepper to the dressing
Start with a little – you can always add more spice, but you can’t take it away!
What’s the best lettuce alternative to romaine?
While I adore romaine’s crunch, here are my top swaps:
- Butter lettuce – Softer but holds up surprisingly well
- Kale – Massage it first with a bit of dressing to soften
- Iceberg – For that classic taco salad crunch
- Spinach – Baby spinach works best, stems removed
Whatever you choose, just make sure it’s nice and dry – wet greens make for a sad salad. My trick? I spin my greens in a salad spinner, then pat them with paper towels for extra insurance.
Alright, salad lovers – it’s go time! I can’t wait for you to experience this Tex-Mex Taco Chicken Chopped Salad magic for yourself. Trust me, once you see how easy and delicious it is, you’ll be making it on repeat like I do. So grab those ingredients, fire up your skillet, and get ready for the most satisfying salad of your life. And hey – when you do make it (tonight, right?), snap a pic and tag me on Instagram @YourHandleHere. I live for seeing your creations and hearing how you put your own spin on it. Happy chopping!
Print
Irresistible Tex-Mex Taco Chicken Chopped Salad in 30 Minutes
- Total Time: 27 mins
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A fresh and flavorful Tex-Mex inspired salad with tender chicken, crisp veggies, and zesty dressing.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp taco seasoning
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup black beans, rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup tortilla strips
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp chopped cilantro
Instructions
- Season chicken with taco seasoning and cook until done (165°F internal temp). Let rest 5 minutes, then chop.
- Combine lettuce, tomatoes, avocado, black beans, and red onion in large bowl.
- Top salad with chopped chicken, cheese, and tortilla strips.
- Whisk lime juice, olive oil, and cilantro together. Drizzle over salad before serving.
Notes
- Store dressing separately if meal prepping
- Substitute grilled shrimp for chicken if preferred
- Add jalapeños for extra heat
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 recipe
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 85mg
Keywords: taco salad, chicken salad, tex-mex salad, chopped salad, easy dinner