Chopped salads are a genius invention, and this Tex-Mex-inspired version is no exception. Packed with vibrant flavors and textures, this salad is a family-friendly supper that’s both light and satisfying.
Crunchy vegetables, sweet corn, and tender chicken thighs coated in taco seasoning come together in a tangy cilantro-lime dressing. Topped with salty Cotija cheese and crispy tortilla chips, it’s a crowd-pleasing dish perfect for warm weather or any time you crave a fresh, flavorful meal.
Whether you’re a fan of Tex-Mex cuisine or just love a good chopped salad, this recipe is sure to become a favorite. Let’s dive in!
Why You’ll Love This Recipe
- Simple and Flavorful: This recipe is easy to prepare, yet packed with bold, fresh flavors. The combination of zesty cilantro-lime dressing and savory taco-seasoned chicken creates a taste sensation. It’s a dish that feels gourmet without requiring hours in the kitchen.
- Versatile and Customizable: Whether you want to swap proteins, add extra veggies, or adjust the spice level, this salad is highly adaptable. It’s perfect for picky eaters or those who love to experiment with flavors. You can make it your own with endless variations.
- Perfect for Sharing: This salad is a crowd-pleaser, ideal for family dinners, potlucks, or gatherings. It’s light yet satisfying, making it a hit with both adults and kids. Plus, it’s a great way to sneak in some extra veggies!
Ingredients Overview
This recipe uses fresh, vibrant ingredients like romaine lettuce, red pepper, corn, and cherry tomatoes. The chicken is seasoned with taco seasoning for a Tex-Mex twist, and the cilantro-lime dressing adds a zesty kick. Feel free to swap ingredients to suit your taste!
How to Make the Recipe
Step 1: Combine the chopped lettuce, red pepper, cucumber, tomatoes, and scallions in a large bowl. Set aside. This colorful base sets the stage for the salad’s vibrant flavors and textures.
Step 2: Heat olive oil in a skillet and char the corn until tender and slightly blackened. Transfer to a plate. The charred corn adds a smoky sweetness that elevates the dish.
Step 3: Season the chicken thighs with taco seasoning and salt. Cook in the same skillet until browned and fully cooked. Let cool, then chop into bite-sized pieces. The seasoned chicken brings a hearty, savory element to the salad.
Step 4: Blend lime juice, vinegar, honey, cumin, salt, pepper, cilantro, and olive oil to make the dressing. Add water if needed for consistency. The zesty dressing ties all the ingredients together with a fresh, tangy kick.
Step 5: Add the corn and chicken to the salad bowl. Crumble tortilla chips over the top. The chips add a satisfying crunch that contrasts beautifully with the tender ingredients.
Step 6: Toss the salad with two-thirds of the dressing, adding more as needed. Top with Cotija cheese and serve. The final touch of cheese adds a salty, creamy finish that completes the dish.
Tips for the Best Recipe
- Use Fresh Corn: Fresh corn adds a sweet, vibrant flavor, but frozen corn works well if fresh isn’t available. Just thaw and pat it dry before using.
- Avoid Overdressing: Add the dressing gradually to keep the salad crisp. You can always serve extra dressing on the side for those who want more.
- Add Crunchy Toppings Last: Toss in the tortilla chips just before serving to ensure they stay crispy and add the perfect texture to every bite.
Variations to Try
- Protein Swap: Replace chicken thighs with shrimp, steak, or tofu for a different twist. Adjust cooking times to suit the protein you choose.
- Vegetarian Option: Skip the chicken and add black beans or chickpeas for a hearty, meat-free version. It’s just as satisfying and packed with protein.
- Cheese Swap: Try grated sharp cheddar or Monterey Jack instead of Cotija for a different flavor profile. Both cheeses melt beautifully and add a creamy texture.
- Extra Greens: Add diced avocado for creaminess or swap romaine lettuce for iceberg for extra crunch. These additions bring new textures and flavors to the dish.
- Spice It Up: Add diced jalapeños or a dash of hot sauce to the dressing for a spicy kick. Perfect for those who love a bit of heat in their meals.
Frequently Asked Questions (FAQs)
1. Can I make this salad ahead of time?
Yes! Prep the ingredients and store them separately. Assemble and dress just before serving.
2. How long does the salad last?
Undressed salad can last 1-2 days in the fridge. Add crunchy toppings and dressing right before serving.
3. Can I use bottled dressing?
While homemade dressing is recommended, a store-bought cilantro-lime dressing can work in a pinch.
4. Is this salad gluten-free?
Yes, as long as you use gluten-free tortilla chips and taco seasoning.
5. Can I use chicken breast instead of thighs?
Absolutely! Adjust cooking time to avoid drying out the breast.
How to Store and Reheat
- Store undressed salad in an airtight container for 1-2 days.
- Add dressing and crunchy toppings just before serving.
- This salad is best enjoyed fresh and not recommended for reheating.
Conclusion
This Tex-Mex Chopped Chicken Salad is a vibrant, flavorful dish that’s perfect for any occasion. With its mix of crunchy veggies, tender chicken, and zesty dressing, it’s a meal that’s as satisfying as it is healthy. Whether you’re serving it for a weeknight dinner or a weekend gathering, it’s sure to impress.
The beauty of this recipe lies in its versatility. You can easily adapt it to suit your taste or dietary preferences, making it a go-to option for busy households. Plus, the combination of fresh ingredients and bold flavors ensures that every bite is a delight.
Don’t forget to follow Ava Foodie on Pinterest for more delicious recipes and inspiration. Happy cooking, and enjoy this Tex-Mex masterpiece!
