A colorful, filling salad loaded with seasoned chicken, crunchy romaine, black beans, sweet corn, tomatoes, avocado, cheese, and crispy tortilla strips, finished with a creamy cilantro-lime dressing. Similar Tex-Mex versions use these same core ingredients and a lime-based dressing.

Servings: 4
Prep time: 20 minutes
Cook time: 15–20 minutes
Total time: 35–40 minutes
Difficulty: Easy

Ingredients

For the Chicken

1½ lb (680 g) boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Juice of ½ lime

For the Salad

6 cups chopped romaine lettuce
1 cup black beans, drained and rinsed
1 cup sweet corn, canned and drained, fresh, or thawed frozen
1 cup cherry tomatoes, halved
½ red bell pepper, diced
½ small red onion, finely diced
1 ripe avocado, diced
½ cup shredded cheddar or Monterey Jack cheese
¼ cup fresh cilantro, chopped
½–1 jalapeño, thinly sliced, optional
½ cup crispy tortilla strips or crushed tortilla chips

Creamy Cilantro-Lime Dressing

½ cup plain Greek yogurt or sour cream
3 tbsp fresh lime juice
¼ cup fresh cilantro, finely chopped
1 small garlic clove, minced
½ tsp ground cumin
1 tsp honey or maple syrup
¼ tsp salt
⅛ tsp black pepper
1–2 tbsp water, if needed to thin

Instructions

1. Prepare the dressing

Add Greek yogurt or sour cream, lime juice, cilantro, garlic, cumin, honey, salt, and pepper to a bowl.

Whisk until smooth. If it’s too thick, add water 1 tablespoon at a time until it reaches a pourable consistency.

Cover and refrigerate while preparing the salad.

2. Season the chicken

Pat the chicken dry. Mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.

Rub the seasoning mixture over both sides of the chicken, then squeeze lime juice over it.

3. Cook the chicken

Heat olive oil in a large skillet over medium-high heat.

Cook the chicken for approximately 6–7 minutes per side, depending on thickness, until fully cooked. The thickest part should reach 165°F (74°C).

Transfer to a plate and let it rest for about 5 minutes before chopping.

4. Prepare the salad ingredients

While the chicken rests, chop the romaine, bell pepper, tomatoes, and red onion.

Drain and rinse the black beans and drain the corn.

Dice the avocado just before assembling.

5. Build the salad

Add romaine, black beans, corn, tomatoes, bell pepper, red onion, and cilantro to a large bowl.

Add the chopped chicken and gently toss.

6. Add cheese and avocado

Fold in the cheese and avocado carefully so the avocado doesn’t become mashed.

7. Add dressing

Drizzle over the desired amount of cilantro-lime dressing and toss gently.

8. Add the crunch

Top with tortilla strips right before serving so they stay crispy.

Serve immediately with extra lime wedges.

Nut Information

Is this recipe nut-free?

Yes. The basic recipe contains no peanuts or tree nuts.

The main crunchy ingredients are tortilla strips, vegetables, and black beans—not nuts.

Optional nuts or seeds

If you want extra crunch, you can add:

2 tbsp pumpkin seeds (pepitas)
2 tbsp sunflower seeds
2 tbsp chopped pecans
2 tbsp sliced almonds

Pecans and almonds are tree nuts. Pumpkin and sunflower seeds are seeds, not tree nuts.

If preparing this for someone with a serious allergy, check packaged tortilla strips, cheese, yogurt, taco seasoning, and other ingredients for allergen or cross-contact information.

Easy Substitutions

Chicken: Use cooked leftover chicken or rotisserie chicken.

Beans: Pinto beans can replace black beans.

Cheese: Use cheddar, Monterey Jack, Colby Jack, or a Mexican-style cheese blend.

Greens: Romaine can be combined with spinach or other sturdy salad greens.

Dressing: For a dairy-free version, use a suitable dairy-free yogurt.

Spice: Leave out the jalapeño for a milder salad.

Tortilla strips: Crushed tortilla chips work perfectly.

Tips for the Best Salad

Don’t overdress: Start with about half the dressing and add more as needed.
Keep tortilla strips separate until serving so they don’t become soggy.
Add avocado last for the best texture.
For meal prep, store the chicken, salad, dressing, avocado, and tortilla strips separately.
Fresh lime juice gives the dressing a brighter flavor.
If using canned beans and corn, drain them thoroughly before adding them to the salad.

Recipe Q&A

Can I use leftover chicken?

Yes! Cooked leftover chicken works very well. Simply chop it into bite-sized pieces and toss it with the salad.

Can I use rotisserie chicken?

Yes. It’s an easy shortcut when you don’t want to cook chicken separately.

Can I make this salad ahead?

Yes. Prepare the components ahead of time, but keep the dressing, avocado, and tortilla strips separate until serving.

How long does it keep?

Undressed salad components can generally be refrigerated for 2–3 days. Once dressed, the lettuce and tortilla strips will soften.

Can I freeze the salad?

No. Freezing isn’t recommended because the lettuce, avocado, and fresh vegetables will lose their texture.

Can I make it vegetarian?

Yes. Leave out the chicken and add extra black beans, pinto beans, or another plant-based protein.

Can I make it dairy-free?

Yes. Leave out the cheese and use a dairy-free yogurt or another suitable dressing base.

Is it gluten-free?

The salad can be made gluten-free, but check the tortilla strips/chips, taco seasoning, and other packaged ingredients for gluten-containing ingredients or cross-contact warnings.

Can I make it spicier?

Yes. Add more jalapeño, a pinch of cayenne, or a little hot sauce to the dressing.

Can I use bottled lime juice?

You can, but freshly squeezed lime juice generally gives the dressing a brighter flavor.

What if my dressing is too thick?

Whisk in water, lime juice, or a small amount of yogurt until it reaches the consistency you prefer.

What if my salad becomes watery?

Make sure the tomatoes, corn, beans, and lettuce are well drained and dried before assembly.

Approximate Nutrition

Per serving, assuming 4 servings and including dressing, cheese, avocado, and tortilla strips:

Calories: ~500–600 kcal
Protein: ~40–45 g
Carbohydrates: ~35–45 g
Fat: ~20–25 g
Fiber: ~8–10 g

Nutrition is approximate and depends on the exact ingredients, brands, and portion sizes.

Social Media Caption

TEX-MEX CHOPPED CHICKEN SALAD

Juicy taco-seasoned chicken, crunchy romaine, black beans, sweet corn, juicy tomatoes, creamy avocado, cheese, and crispy tortilla strips—all finished with a zesty cilantro-lime dressing!

Fresh, colorful, crunchy, and seriously delicious!