Tex-Mex Chopped Chicken Salad
A refreshing salad featuring chopped chicken, creamy avocado, and zesty lime, perfect for hot days and quick dinners.
Ingredients
Salad Ingredients
- 2 cups chopped cooked chicken Can use pre-cooked rotisserie chicken for convenience.
- 1 cup cherry tomatoes, halved
- 1 cup corn, drained
- 1 avocado, diced Add just before serving to prevent browning.
- 1/2 cup black beans, rinsed and drained Can substitute with chickpeas or kidney beans.
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped Garnish with additional cilantro if desired.
Dressing
- 1 lime, juiced Fresh lime juice enhances flavor.
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine chopped chicken, cherry tomatoes, corn, avocado, black beans, red onion, and cilantro. Mix well until all ingredients are evenly distributed.
- In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper until fully combined.
- Drizzle the dressing over the salad mixture and toss gently to combine, ensuring every ingredient is coated in the dressing.
- Serve chilled, particularly if it has been in the refrigerator for about 15-30 minutes.
Serving
- Serve the salad in a large bowl or individual plates, garnished with extra cilantro leaves or lime slices.
- Pair with crispy tortilla chips or warm tortillas.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, keep the dressing separate until ready to serve.
Notes
To maintain the salad's freshness, add avocado just before serving. For meal prep, store components separately. Freezing is not recommended due to the texture of avocado.