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Tex Mex Chopped Chicken Salad

Southwestern flavors are big and bold! Add to it this colorful variety of vegetables, grilled chicken, crispy curnchy romaine lettuce, crunchy tortilla chips, and a tangy zesty Southwestern dressing you are going to love it!

This is the perfect salad for a side dish, meal prep, or main dish! This can also make a delicious filling for a really yummy wrap!

Taste the ingredients for the dressing as you go, if you think it is missing something add a little lime juice and salt or alternate these two until you think it tastes just right!

Tex Mex Chopped Chicken Salad

Print Recipe
Course: Main Course, Salad
Ingredients Method

Ingredients
  

  • For the salad:
  • 2 cups grilled or cooked chicken breast diced or shredded
  • 6 cups romaine lettuce chopped
  • 1 cup black beans rinsed and drained
  • 1 cup sweet corn fresh, frozen, or canned
  • 1 cup cherry tomatoes halved
  • 1/2 cup red bell pepper diced
  • 1/2 cup red onion finely diced
  • 1 medium avocado diced
  • 1/4 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup tortilla strips or crushed baked tortilla chips optional for crunch
  • 2 tablespoons cilantro chopped
  • For the dressing:
  • 1/2 cup sour cream
  • 1/2 cup taco sauce
  • 2 tsp chipotle seasoning like Mrs. Dash
  • 1 T lime juice more if needed
  • Salt and pepper to taste

Method
 

  1. Mix the dressing ingredients together in a small bowl and set aside.
  2. Prepare the chicken to your liking, saute, grill, air fry, etc.
  3. Wash and cut all the vegetables.
  4. Assemble the salad by putting all the veggies and cooked chicken in a bowl.
  5. Drizzle with dressing if serving right away.
  6. Crunch toritlla chips to use as croutons.
  7. If meal prepping, put the salad in single serve bowls and put the salad dressing in small bottles to take with you.