Juicy seasoned chicken + crisp lettuce + black beans + corn + avocado + tomatoes + cheese + crunchy tortilla strips, all tossed with a creamy, tangy lime dressing.

 Servings

4 generous servings

 Time

• Prep: 20 minutes
• Cook: 15 minutes
• Total: About 35 minutes

 Ingredients

For the Tex-Mex Chicken

• 1½ lb (680 g) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper, optional
• 1 tablespoon fresh lime juice

For the Salad

• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels
• ½ red bell pepper, diced
• ¼–½ small red onion, finely diced
• 1 large avocado, diced
• ½ cup shredded cheddar cheese or Mexican-blend cheese
• ¼ cup fresh cilantro, chopped
• ¼ cup sliced jalapeños, optional
• ½ cup tortilla strips or lightly crushed tortilla chips
• 1 lime, cut into wedges

 Creamy Lime Dressing

Ingredients

• ½ cup plain Greek yogurt or sour cream
• ¼ cup mayonnaise
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 tablespoon fresh cilantro, finely chopped
• 1–2 tablespoons water, if needed

 Step-by-Step Instructions

1. Prepare the Chicken

Pat the chicken breasts dry with paper towels.

In a small bowl, combine:

• Chili powder
• Smoked paprika
• Cumin
• Garlic powder
• Onion powder
• Oregano
• Salt
• Black pepper
• Cayenne pepper

Rub the chicken with olive oil and fresh lime juice.

Sprinkle the seasoning mixture over both sides of the chicken and rub it in so the chicken is evenly coated.

For better flavor, let the seasoned chicken rest for 10–15 minutes.

2. Cook the Chicken

Heat a large skillet or grill pan over medium-high heat.

Place the chicken in the hot pan.

Cook for approximately 5–7 minutes per side, depending on the thickness of the chicken.

The chicken should be completely cooked through and reach an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a clean plate and allow it to rest for 5 minutes.

Then chop it into bite-sized pieces or slice it into strips.

Tip: Resting the chicken before cutting helps keep it juicy.

3. Prepare the Salad Ingredients

While the chicken cooks, prepare the vegetables.

Romaine

Wash and dry the lettuce thoroughly, then chop it into bite-sized pieces.

Tomatoes

Cut the cherry tomatoes in half.

Bell Pepper

Remove the seeds and dice the pepper into small pieces.

Red Onion

Finely dice the onion.

Black Beans

Drain the beans and rinse them under cool water. Allow them to drain well.

Corn

Drain canned corn thoroughly, or use cooked fresh/frozen corn.

Avocado

Cut the avocado in half, remove the pit, scoop out the flesh, and cut it into cubes.

Keep the avocado aside until the salad is ready to assemble.

 4. Make the Creamy Lime Dressing

Add the following ingredients to a bowl:

• Greek yogurt or sour cream
• Mayonnaise
• Lime juice
• Olive oil
• Honey
• Chili powder
• Cumin
• Garlic powder
• Salt
• Black pepper
• Fresh cilantro

Whisk everything together until smooth and creamy.

If the dressing is too thick, add 1 tablespoon of water and whisk again.

Add another tablespoon if necessary.

Taste the dressing.

For more tanginess, add extra lime juice.

For more heat, add a pinch of cayenne or chili powder.

For a slightly sweeter dressing, add a little more honey.

5. Assemble the Salad

Place the chopped romaine lettuce into a large salad bowl.

Add:

1. Chopped Tex-Mex chicken
2. Black beans
3. Corn
4. Cherry tomatoes
5. Red bell pepper
6. Red onion
7. Avocado
8. Shredded cheese
9. Fresh cilantro
10. Optional jalapeños

Gently toss the ingredients together.

Be careful when tossing so the avocado doesn’t become mashed.

 6. Add the Dressing

Drizzle the creamy lime dressing over the salad.

Gently toss again until everything is lightly coated.

If you’re serving the salad for guests, you can also serve the dressing on the side.

 7. Add the Crunchy Topping

Just before serving, sprinkle tortilla strips or lightly crushed tortilla chips over the top.

Finish with:

• Fresh cilantro
• Lime wedges
• Optional jalapeños

Serve immediately.

 Optional Add-Ins

For even more Tex-Mex flavor, add:

• Pico de gallo
• Salsa
• Diced cucumber
• Green onions
• Roasted corn
• Pickled jalapeños
• Cotija cheese
• Monterey Jack cheese
• Pumpkin seeds

 Substitutions

Chicken

Chicken thighs can replace chicken breasts.

Beans

Use pinto beans instead of black beans.

Cheese

Try Monterey Jack, Pepper Jack, cotija, or a Mexican cheese blend.

Lettuce

Romaine can be replaced with iceberg lettuce, mixed greens, or shredded cabbage.

Dressing

For a lighter dressing, use Greek yogurt in place of most or all of the mayonnaise.

Tortilla Strips

Use crushed tortilla chips or baked tortilla strips.

 Recipe Tips

• Don’t overcrowd the pan when cooking the chicken.
• Cook chicken until it reaches 165°F (74°C) internally.
• Let the chicken rest before chopping.
• Fresh lime juice gives the dressing the best flavor.
• Add avocado close to serving time.
• Add tortilla strips at the very end so they remain crunchy.
• If preparing the salad for later, keep the dressing separate.
• You can char the corn briefly in a skillet for extra flavor.
• Adjust the chili and cayenne according to your preferred spice level.

 Make-Ahead Instructions

This salad is excellent for meal prep.

Prepare the chicken, vegetables, beans, corn, and dressing ahead of time.

Store them separately in airtight containers.

Keep the avocado separate and cut it shortly before serving.

Keep tortilla strips separate as well.

When ready to eat, add the lettuce and other ingredients to a bowl, top with chicken and avocado, add dressing, and finish with tortilla strips.

🧊 Storage

Store leftover dressed salad in the refrigerator, but the texture is best when the dressing is stored separately.

For meal prep, refrigerated chicken and undressed salad components can generally be kept for several days when handled and stored properly.

Discard anything that has been left at unsafe temperatures or shows signs of spoilage.

Serving Suggestions

Serve this salad as a complete lunch or dinner.

It pairs especially well with:

• Fresh fruit
• Corn on the cob
• Baked tortilla chips
• A light vegetable soup
• Fresh salsa
• Lime wedges

 Approximate Nutrition

Per serving, depending on the exact ingredients and dressing quantity:

• Calories: 500–600
• Protein: 40–45 g
• Carbohydrates: 30–35 g
• Fat: 25–32 g
• Fiber: 8–10 g

These are estimates and can vary considerably based on portion sizes and specific products used.

 Frequently Asked Questions

Q1. Can I use leftover chicken?

Yes. Leftover grilled, roasted, or baked chicken works very well. Chop it into bite-sized pieces and add it directly to the salad.

Q2. Can I grill the chicken?

Absolutely. Grill the seasoned chicken over medium-high heat until it reaches 165°F (74°C) internally.

Q3. Can I use chicken thighs?

Yes. Boneless, skinless chicken thighs are especially juicy and flavorful.

Q4. Can I make this salad ahead of time?

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

Q5. How do I prevent the salad from becoming soggy?

Make sure the lettuce and vegetables are well drained and dry. Store the dressing separately and add tortilla strips only immediately before eating.

Q6. Can I make this salad spicy?

Yes. Add jalapeños, cayenne pepper, chili powder, or your favorite salsa.

Q7. Can I make it without cheese?

Yes. Simply leave out the cheese. Avocado and the creamy dressing still give the salad plenty of richness.

Q8. Can I use frozen corn?

Yes. Thaw and drain it first. For extra flavor, quickly sauté it in a dry skillet until lightly browned.

Q9. Can I replace black beans?

Yes. Pinto beans, kidney beans, or another cooked bean can be substituted.

Q10. Can I make the dressing without mayonnaise?

Yes. Replace the mayonnaise with additional Greek yogurt or sour cream for a tangier dressing.

Q11. What can I use instead of cilantro?

Fresh parsley can be used if you prefer a milder herb flavor.

Q12. Can I make this salad lower in carbohydrates?

You can reduce or omit the corn, black beans, tortilla strips, and honey in the dressing. Keep in mind that the resulting salad will have a different nutritional profile and texture.

Q13. Can I use store-bought dressing?

Yes, but a homemade lime dressing gives the salad a fresher Tex-Mex flavor.

Q14. What is the best way to serve it?

For the best texture, serve the salad immediately after adding the dressing and crunchy tortilla topping.

Final Presentation

For a beautiful social-media-style presentation, spread the chopped romaine across a large platter. Arrange the seasoned chicken, black beans, corn, tomatoes, bell pepper, avocado, red onion, and cheese in colorful sections.

Drizzle with creamy lime dressing, sprinkle with cilantro and crispy tortilla strips, and place fresh lime wedges around the edges.

Fresh, colorful, crunchy, creamy, and packed with Tex-Mex flavor! 🌮🥗