Description
This Tex-Mex Taco Chicken Chopped Salad is a flavor-packed fiesta in a bowl! Loaded with juicy seasoned chicken, crisp romaine, crunchy tortilla strips, creamy avocado, and zesty dressing, it’s the kind of salad that makes you forget you’re eating healthy. It’s bold, colorful, and incredibly satisfying—perfect for lunch, dinner, or meal prep! #TexMexSalad #ChickenTacoSalad #HealthyFiesta
Ingredients
Units
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- 2 cups cooked chicken breast, shredded or diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, finely diced
- 1/2 cup crushed tortilla chips or strips
- Fresh cilantro, for garnish (optional)
- Your favorite ranch, chipotle, or cilantro-lime dressing
Instructions
- In a skillet over medium heat, warm the olive oil. Add the chicken, chili powder, cumin, paprika, salt, and pepper. Sauté until heated through and slightly crispy. Set aside to cool.
- In a large bowl, add chopped romaine lettuce as the base.
- Top with seasoned chicken, cherry tomatoes, black beans, corn, bell pepper, avocado, cheddar cheese, and red onion.
- Sprinkle tortilla chips or strips on top for crunch.
- Drizzle with your favorite dressing just before serving and toss to combine.
- Garnish with fresh cilantro if desired. Serve immediately!
Notes
- Make it vegetarian by skipping the chicken and adding extra black beans or grilled tofu.
- Meal prep tip: Store components separately and assemble just before eating to keep it fresh and crisp.
- Add a squeeze of fresh lime juice for extra brightness!