I love a salad that feels like a whole meal, and this Delish Tex Mex Chicken Chopped Salad does exactly that: crisp chopped greens, juicy spiced chicken, sweet corn, black beans, creamy avocado, salty crumbles of cheese, and a tangy lime-cilantro dressing that ties everything together. It’s bright, crunchy, and built to be tossed at the table so every bite is perfectly balanced — great for weeknights, potlucks, or when you want a make-ahead lunch that still tastes fresh.

My husband is the unofficial taste tester in our house, and he will happily eat this salad for dinner three nights in a row. The first time I made it, he declared it “the best salad that eats like dinner,” which is high praise coming from someone who considers nachos a food group. Our kiddo, who’s suspicious of anything green, approved because the chicken is seasoned like a taco and there are crunchy tortilla strips on top — a little trick that makes veggies feel like a treat. It’s one of those recipes that started as a busy-week improvisation and turned into a family staple.

Why You’ll Love This Delish Tex Mex Chicken Chopped Salad

– It’s an all-in-one meal: protein, veg, and healthy fats all in one bowl, so there’s no need for extra sides.
– Layered textures — crisp lettuce, charred chicken, creamy avocado, and crunchy tortilla strips — keep every bite interesting.
– The dressing is bright and zippy (lime and cilantro), so it lifts the whole salad without weighing it down.
– Make-ahead friendly: many components can be prepped in advance and assembled quickly before serving.
– Flexible to taste: easy to dial up the heat, swap proteins, or make it vegetarian without losing the soul of the dish.

Behind the Recipe

This salad grew from wanting the bold flavors of Tex‑Mex tacos in a lighter, faster format. Chopping everything into similar-sized pieces is more than aesthetic — it ensures every forkful has balance. A few things I learned making it at home: don’t overdress the greens (toss right before serving), let cooked chicken rest briefly so it stays juicy, and use a sharp knife so avocado slices aren’t smashed. Toasting spices before they hit the pan gives the chicken real depth, and a quick char on the corn (fresh or canned, properly drained) adds a smoky note that pulls the whole salad together.

Shopping Tips

– Protein: Boneless skinless chicken thighs are forgiving and flavorful; use breasts if you prefer leaner meat or a rotisserie chicken to save time.
– Greens: Choose sturdy lettuces like romaine or a chopped spring mix so they hold up under dressing and don’t get soggy.
– Vegetables: Pick ripe avocados (slightly soft to the touch) and firm tomatoes; frozen corn kernels are an excellent off-season shortcut.
– Cheese: Cotija or queso fresco adds salty tang — buy a block to crumble yourself for better texture than pre-crumbled options.
– Fresh Herbs: Cilantro is classic here; if you’re not a fan, flat-leaf parsley or scallions make bright, fresh alternatives.
– Crunch Extras: Tortilla strips, roasted pepitas, or crushed tortilla chips all work — buy pre-made if you’re short on time, or quickly crisp strips at home.

Prep Ahead Ideas

– Chop the lettuce and most vegetables a day ahead and store them in a sealed container with a paper towel to absorb moisture.
– Cook and cool the chicken, then refrigerate in an airtight container; cut just before serving to keep pieces neat.
– Make the dressing up to 3 days ahead and give it a good shake or whisk before using.
– Keep avocado, cheese, and tortilla strips separate until just before serving to preserve texture and color.
– Prepped components in clear containers make assembly fast and reduce weekday dinnertime stress.

Time-Saving Tricks

– Use a rotisserie chicken or pre-cooked grilled chicken to skip the cooking step entirely.
– Swap fresh corn for thawed frozen kernels and char them quickly in a hot skillet for instant smoky sweetness.
– Make the dressing in a jar — shake and pour directly on the salad to save dishes.
– Pre-shredded or pre-crumbled cheese can shave minutes, but if you have time, crumbling from a block tastes fresher.
– A food processor with a pulse setting can speed up chopping the veg, but be careful not to blitz — you want chunky, not mushy.

Common Mistakes

– Over-dressing the greens: If you toss too early, the lettuce gets limp; always dress just before serving and start with less dressing than you think.
– Overcooking the chicken: Cook until just done and let it rest; dry chicken kills the joy of an otherwise great salad.
– Using underripe avocado: It’s worth the wait — a hard avocado won’t give you the creamy contrast the salad needs.
– Letting crunchy toppings sit on the salad: Add tortilla strips or pepitas at the last minute so they stay crisp.
– Not tasting and adjusting: Always taste the dressing and the assembled salad for salt, acid, and heat; a squeeze more lime can brighten everything.

What to Serve It With

– Warmed flour or corn tortillas for DIY tacos or to scoop the salad.
– Classic Mexican sides like cilantro-lime rice or simple charred corn.
– A crisp, cold beer or a citrus-forward margarita to match the lime and spice.
– Black bean soup or a light tortilla soup if you want a multi-course, Tex‑Mex themed meal.

Tips & Mistakes

– If you want leftovers that don’t sog up, pack components separately in meal-prep containers and assemble when you’re ready to eat.
– Keep extra lime wedges on the side so eaters can brighten their portions to taste.
– If spice is a concern, seed and dice jalapeños and offer them on the side; heat is easier to add than to remove.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
– Keep dressing, avocado, and crunchy toppings separate from the greens if you plan to eat leftovers; properly stored, components last 3–4 days.
– Reheat chicken gently (low oven or microwave in short bursts) before adding back to refrigerated greens.

Variations and Substitutions

– Swap chicken for grilled shrimp, seared tofu, or a drained, rinsed can of chickpeas for a vegetarian version.
– Trade cotija for feta or a sharp cheddar if you prefer a different salty profile.
– Use plain Greek yogurt in the dressing instead of mayonnaise for a tangier, lighter dressing.
– If you love smoky flavor, add a pinch of smoked paprika or char the corn a bit longer — but keep the classic lime and cilantro for balance.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yes. Most of the salad is naturally gluten-free; just swap any store-bought tortilla strips for certified gluten-free chips or skip them entirely.

Can I use rotisserie chicken instead of cooking my own?

Absolutely. Rotisserie chicken is a great shortcut and keeps the salad fast without sacrificing flavor—just shred or chop and add.

How far ahead can I prep this salad?

Prep the components up to 2–3 days ahead (dressing up to 3 days), but assemble the salad the day you plan to serve it for best texture and flavor.

Can I make this vegetarian or vegan?

Yes — swap chicken for grilled tofu, roasted chickpeas, or extra beans; use a vegan mayo or skip mayo in the dressing and rely on lime and olive oil instead.

What’s the best way to keep avocado from browning?

Add avocado right before serving, squeeze a bit of lime over the cut pieces, and store any unused avocado with a little lime juice and tightly wrapped in plastic.

Delish Tex Mex Chicken Chopped Salad