How long does a chopped salad last?

A chopped salad—especially one as fresh and flavorful as the Tex Mex Taco Chicken Chopped Salad —will typically last up to 24 hours once fully tossed with dressing. To maximize freshness, store the ingredients separately. The chicken will keep for 3–4 days, the dressing up to 5 days in the fridge, and the chopped veggies around 2–3 days if stored in an airtight container with a paper towel to absorb excess moisture. If you’re meal prepping, consider layering the salad in jars and adding avocado and dressing just before eating to keep things crisp.

What’s in a Tex Mex salad dressing?

A typical Tex Mex salad dressing includes a blend of lime juice, cilantro, Greek yogurt, olive oil, taco seasoning, salt, and a hint of honey. The result is creamy, tangy, and packed with southwest flavor. This style of dressing pairs perfectly with bold, fresh ingredients found in a Tex Mex Taco Chicken Chopped Salad .

Can I make a Tex Mex salad vegetarian?

Absolutely. To create a Tex Mex salad vegetarian version, simply replace the chicken with black beans, grilled tofu, or roasted chickpeas. Keep all the other ingredients—like avocado, tomatoes, cabbage, and the creamy yogurt dressing—for a hearty, meat-free version that doesn’t skimp on flavor.

Tex Mex Taco Chicken Chopped Salad

$Tex Mex Taco Chicken Chopped Salad with creamy dressing$

Tex Mex Taco Chicken Chopped Salad You’ve Been Missing Out On (Until Now)

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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Skillet
Cuisine: Mexican-Inspired

Description

This vibrant and hearty taco chicken salad combines crisp romaine, colorful veggies, tender seasoned chicken, and a creamy cilantro-lime Greek yogurt dressing. It’s a protein-packed, flavorful meal perfect for lunch or dinner.

Ingredients

Units Scale

For the Salad:
4 packed cups chopped hearts of Romaine lettuce
2 cups shredded red cabbage
1 medium red pepper, diced
1 cup English or Persian cucumber, diced
1 cup cherry tomatoes, halved
1 medium avocado, cubed
3 scallions (white and light green parts), thinly sliced
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1 pound boneless, skinless chicken thighs
1 heaping tablespoon taco seasoning mix
1/4 cup roasted salted pepitas (pumpkin seeds)
For the Dressing:
3 tablespoons lime juice
1/4 cup plain nonfat Greek yogurt
1/2 teaspoon honey
3/4 teaspoon taco seasoning mix
1/2 teaspoon kosher salt
1 cup roughly chopped cilantro
1/3 cup extra-virgin olive oil

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Instructions

In a large salad bowl, combine the romaine lettuce, red cabbage, red pepper, cucumber, cherry tomatoes, avocado, and scallions. Set aside.
Season the chicken thighs evenly with taco seasoning and kosher salt.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sear on the first side for 4 to 5 minutes, until browned and halfway cooked.
Flip the chicken and cook for another 3 to 5 minutes until browned and cooked through. Transfer to a cutting board to cool slightly.
Chop the cooked chicken into bite-sized pieces and add to the salad bowl.
To make the dressing, add lime juice, Greek yogurt, honey, taco seasoning, kosher salt, cilantro, and olive oil to a blender. Blend until smooth.
Drizzle most of the dressing over the salad and toss well to combine. Add more dressing if desired.
Divide the salad onto plates and sprinkle each serving with 1 tablespoon of pepitas. Serve immediately.

Notes

You can use grilled chicken breast instead of thighs for a leaner option.
To make this vegetarian, omit the chicken and add black beans or grilled tofu.
The dressing can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 salad (with dressing and pepitas)
Calories: 420
Sugar: 6g
Sodium: 620mg
Fat: 29g
Saturated Fat: 5g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 5g
Protein: 30g
Cholesterol: 95mg

Find it online: https://www.cookingflash.com/tex-mex-taco-chicken-chopped-salad/

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