Delish Tex Mex Chicken Chopped Salad

Think of this salad as a vacation in a bowl — a Tex‑Mex mashup that somehow got along with pineapple, grilled chicken, and a dressing that behaves like it actually knows what it’s doing. It’s bright, crunchy, tangy, and the sort of meal that makes you look like you planned ahead, even if you threw everything together five minutes before hangry family members started the staring contest. Try it because it’s fast, forgiving, and tastes fancy without requiring a souffle pan or a degree in French baking.

My husband once tried to “help” by grilling the chicken and ended up creating a new crusted‑on‑char phenomenon that the dog wouldn’t touch. The kids contributed by turning the tortilla strips into confetti (on purpose? maybe). I burned the dressing a little by microwaving it like a caveman and then pretended it was smoked. We ate it anyway, cheered like it was a culinary triumph, and I refused to wash fewer dishes despite promising myself that this time I would. Progress, not perfection.

Time-Saving Hacks

– Use rotisserie chicken when you’re exhausted, lying, or both. Nobody needs to know you didn’t grill.
– Buy pre-shredded cabbage or bagged slaw. Yes, it’s slightly sacrilegious, but so is ordering pizza three nights in a row.
– Skip crisping the tortilla strips and use store crunchy taco shells broken into pieces. Fewer pans, fewer tears.
– Make the dressing in a jar and shake like you mean it — no whisk, no drama, and fewer bowls to wash.

Serving Ideas

– Serve with warm flour tortillas for people who insist on turning salads into tacos. I don’t judge; I join.
– Add a side of cilantro‑lime rice if you want to appear like a well‑rounded adult.
– Serve with wine if the kids drove you nuts. Margaritas if you want to lean into the Tex‑Mex vibe and forget bedtime exists.
– Keep it simple and serve in big bowls — it looks impressive and requires zero knife skills when you’re tired.

What to Serve It With

– Black beans (seasoned, or from a can if we’re being honest).
– Corn on the cob or elote for extra summer vibes.
– Chips for scooping, crunching, and soothing minor domestic disputes.

✔Tips & Mistakes

– Don’t overdress: toss lightly and add more at the table. Wilted lettuce is a sad, soggy sight.
– If your pineapple is too tart, a pinch of sugar or drizzle of honey calms it down.
– Toast your tortilla strips in a dry pan — don’t walk away unless you enjoy smoky, bitter lessons.
– Use lime, not lemon, to keep the Tex‑Mex bright and not French.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Keep dressing separate if you want crunch the next day; tossed salad will be soggier but still tasty.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Swap chicken for shrimp, steak, or a pile of roasted chickpeas for a vegetarian flex. Add jalapeños if you enjoy adrenaline in your salad.

Delish Tex Mex Chicken Chopped Salad

A delicious and healthy Tex Mex chicken chopped salad that is perfect for a quick meal.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb boneless chicken breast cut into bite-sized pieces
• ▢ 3 cups romaine lettuce chopped
• ▢ 1 cup cherry tomatoes halved
• ▢ 0.5 cup corn canned or frozen
• ▢ 0.5 cup black beans rinsed and drained
• ▢ 0.5 cup cheddar cheese shredded
• ▢ 0.25 cup cilantro chopped

Instructions

Preparation Steps

• In a large skillet, cook the chicken over medium heat until fully cooked.
• In a large bowl, combine the lettuce, tomatoes, corn, black beans, and cilantro.
• Add the cooked chicken on top of the salad and sprinkle cheese over everything.
• Toss everything together and serve with your favorite dressing.

Notes

This salad can be served with tortilla strips for added crunch.