Tex-Mex Chopped Chicken Salad is a lively mix of crisp lettuce, juicy grilled chicken, black beans, corn, and fresh tomatoes, all tossed with a zesty dressing that brings a little kick to every bite. The textures and colors make this salad as fun to look at as it is to eat—a perfect salad for anyone who loves a bit of bold, southwestern flavor without the heaviness.
I love making this salad when I want something fresh but filling. The chopped chicken adds just the right amount of protein, and the combination of beans and corn gives it a nice little crunch. I usually add a sprinkle of shredded cheese and a handful of crunchy tortilla chips on top—that extra bit of texture makes it feel like a treat. Plus, it’s quick to put together, so it’s perfect for busy weeknights or packed lunches.
One of my favorite ways to serve this Tex-Mex Chopped Chicken Salad is with a side of salsa or a dollop of guacamole for dipping. It’s always a hit when I bring it to potlucks or family dinners because it’s colorful, tasty, and light enough to enjoy alongside other dishes. Every time I make it, I think of sunny days and easy meals shared with friends, which makes this salad even better in my book.
Key Ingredients & Substitutions
Chicken breasts: These add a good source of protein and a hearty texture. You can swap grilled chicken for rotisserie chicken or even cooked shrimp for a seafood twist.
Black beans & corn: These provide fiber, color, and sweetness. If you don’t have black beans, pinto beans work well too. Frozen corn works fine if fresh or canned isn’t available.
Romaine lettuce & red cabbage: Romaine gives crunch while cabbage adds color and a slight bite. You can replace romaine with iceberg or mixed greens based on preference.
Chili powder & cumin: These spices bring that classic Tex-Mex flavor. If needed, you can use taco seasoning as a shortcut.
Lime juice & cilantro: They brighten the salad. If you’re not a cilantro fan, parsley or fresh green onions add freshness, too.
How Can I Perfectly Grill Chicken for This Salad?
Getting juicy, flavorful grilled chicken is key. Here’s how I do it:
- Pat chicken dry first to help the rub stick and get a nice sear.
- Rub olive oil and spices evenly on both sides for balanced flavor.
- Preheat your grill or pan well so the chicken cooks evenly and gets those grill marks.
- Cook 5-7 minutes on each side without moving the chicken too much. This helps develop a good crust.
- Check doneness with a meat thermometer (165°F) or by cutting into the thickest part.
- Let the chicken rest 5 minutes after grilling to keep juices inside, then chop into bite-sized pieces.
This method ensures the chicken stays tender and tasty for the salad, making every bite satisfying!
Equipment You’ll Need
- Grill or grill pan – I like using a grill for those smoky flavors and even cooking.
- Sharp knife and cutting board – essential for chopping the cooked chicken and fresh veggies.
- Large salad bowl – perfect for tossing all the ingredients together.
- Measuring spoons and cups – helps keep everything balanced and easy.
- Tongs or salad tossers – useful for mixing everything without mashing the ingredients.
Flavor Variations & Add-Ins
- Replace grilled chicken with cooked shrimp or steak for a different protein option.
- Add sliced jalapeños or a dash of hot sauce for extra heat.
- Incorporate shredded cheese like Monterey Jack or queso fresco for creaminess.
- Mix in sliced avocados or a dollop of sour cream for richness and smooth texture.
How to Make Tex-Mex Chopped Chicken Salad
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 4 cups shredded romaine lettuce
- 1 cup shredded red cabbage
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup diced tomatoes
- ½ cup diced green bell pepper
- ¼ cup chopped green onions
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro (optional)
- Optional toppings: shredded cheddar cheese, sliced avocado, tortilla strips or chips, salsa, or sour cream
How Much Time Will You Need?
This salad takes about 20 minutes total. You’ll spend around 10-15 minutes grilling and resting the chicken, and about 5 minutes prepping and tossing the salad together. Quick, fresh, and packed with flavor!
Step-by-Step Instructions:
1. Season and Grill the Chicken:
Preheat your grill or grill pan to medium-high heat. In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub this seasoning mix evenly onto both sides of the chicken breasts. Place the chicken on the grill and cook for 5-7 minutes on each side, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the grill and let it rest for a few minutes.
2. Prepare the Salad Base:
While the chicken cooks, chop and combine the romaine lettuce, red cabbage, black beans, corn, diced tomatoes, green bell pepper, and green onions in a large salad bowl.
3. Assemble the Salad:
Dice the rested grilled chicken into bite-sized pieces and add it to the salad bowl. Squeeze the juice of one lime over the salad, and toss gently to mix all the flavors together. If you like, sprinkle chopped cilantro on top for a fresh finish.
4. Serve!:
Serve the salad right away with your favorite optional toppings like shredded cheddar cheese, sliced avocado, crunchy tortilla strips, salsa, or a dollop of sour cream. Enjoy your vibrant, tasty Tex-Mex chopped chicken salad!
Can I Use Frozen Chicken for This Salad?
Yes! Just be sure to thaw the chicken completely before grilling. Thaw it overnight in the fridge or use the defrost setting on your microwave, then pat it dry before seasoning and cooking.
Can I Make This Salad Ahead of Time?
You can prep the veggies and cook the chicken in advance, storing them separately in the fridge for up to 2 days. Toss everything together and add dressing just before serving to keep the salad fresh and crisp.
What Can I Use Instead of Black Beans?
Pinto beans or kidney beans make great substitutes if you don’t have black beans on hand. Just drain and rinse canned beans well before adding to the salad.
How Should I Store Leftovers?
Keep any leftover salad components in airtight containers separately in the refrigerator for up to 3 days. If mixed with dressing, it’s best consumed within 24 hours to maintain crispness.