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- Chicken and Dressing Ingredients - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon chili powder - 1/2 teaspoon ground cumin - Salt and freshly cracked pepper to taste - Salad Components - 1 cup corn kernels (freshly cooked or canned and drained) - 1 red bell pepper, diced into small pieces - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced - 1 cup black beans, drained and rinsed - 1/4 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - Optional Garnishes - Juice of 2 juicy limes - 1/4 cup Greek yogurt (or sour cream, for a creamier texture) - 1 teaspoon honey (optional for a hint of sweetness) Creating this Tex-Mex chopped chicken salad is a joyful task. The combination of fresh vegetables, tender chicken, and zesty dressing makes every bite special. The salad bursts with flavor and color, making it a feast for both the eyes and the palate. Each ingredient plays a role in crafting a well-rounded dish. Don't hesitate to substitute items that you love or have on hand. The Full Recipe is a great guide to follow! Start by preheating your grill or stovetop grill pan to medium-high heat. This helps cook the chicken evenly. In a small bowl, mix olive oil, chili powder, ground cumin, salt, and pepper. Stir until combined. Brush this mix all over the chicken breasts. Make sure every side is covered well. Place the chicken on the grill. Cook for about 6-7 minutes on each side. You want it to reach an internal temperature of 165°F (75°C). Once done, take it off the heat and let it rest for 5 minutes. This keeps the juices inside the chicken. While the chicken rests, grab a large mixing bowl. Add the corn, diced red bell pepper, halved cherry tomatoes, diced avocado, rinsed black beans, chopped red onion, and fresh cilantro. This mix looks bright and colorful. Next, cut the grilled chicken into bite-sized pieces. Toss the chicken into the bowl with the veggies. This is where all the flavors come together. In a separate small bowl, whisk together lime juice, Greek yogurt, and optional honey. Keep whisking until the mixture is smooth. This dressing adds a zesty punch to your salad. Drizzle the dressing over your salad. Gently toss all the ingredients together. Make sure everything is coated well. Taste the salad and add more salt and pepper if you like. You can serve it right away for a fresh crunch. If you prefer, chill it in the fridge for about 30 minutes. This helps the flavors meld together nicely. For a beautiful presentation, serve the salad in individual bowls. Garnish with extra cilantro and lime wedges on the side for added flavor. Enjoy your Tex-Mex chopped chicken salad! You can find the Full Recipe in this article for more details. You can grill, bake, or pan-sear your chicken. Grilling gives a smoky flavor. Baking is easy and keeps it juicy. Pan-searing adds a nice crust. I recommend grilling for the best taste. Always check the chicken’s internal temperature. It should reach 165°F (75°C) to be safe to eat. To boost the taste, use fresh spices. Chili powder and cumin bring warmth. Adding lime juice brightens the dish. You can also sprinkle some smoked paprika for a deeper flavor. Don't forget to season well with salt and pepper. A touch of honey in the dressing adds a nice sweet note. Serve the salad in colorful bowls. This makes it pop on the table. Add lime wedges and extra cilantro on top. It not only looks great but also adds flavor. For a fun touch, try layering the ingredients in a mason jar. This keeps it fresh and makes for a lovely display. For more details on making this salad, check out the Full Recipe. {{image_4}} You can easily make this salad meat-free. Replace the chicken with grilled tofu or tempeh. These options add protein and hold flavor well. You can also use chickpeas for a different texture. Just rinse and drain them before mixing. This keeps the salad light and fresh. Feel free to swap ingredients based on what you have. Black beans can change to pinto beans or kidney beans. If you don’t have red bell pepper, green or yellow bell peppers work too. Use whatever veggies you love or have on hand. You can even add some shredded carrots for crunch. If you enjoy heat, add jalapeños or diced serrano peppers. You can mix them in with the salad or top it. For an extra kick, try a splash of hot sauce in the dressing. This adds flavor and spice to every bite. To store leftovers, place the salad in an airtight container. Make sure to keep the dressing separate. This helps the salad stay fresh and crisp. You can store it in the fridge for up to three days. If you mix the salad with the dressing, it may become soggy faster. If you have leftover chicken, you can reheat it easily. Place the chicken in a skillet over medium heat. Add a splash of water or broth to keep it moist. Cover the pan to trap heat and steam. Heat for about five minutes, or until warm. You can also use a microwave for quick reheating. Just be careful not to overheat, as it can dry out. Most ingredients in Tex-Mex chopped chicken salad last well. Cooked chicken stays fresh in the fridge for about three to four days. Fresh veggies like bell peppers and tomatoes last for about a week. Black beans can last up to three to four days once opened. Avocados should be eaten within one to two days after cutting. Remember, freshness helps keep your salad flavorful and safe to eat! Tex-Mex Chopped Chicken Salad is packed with nutrients. It includes lean chicken, which provides protein. Protein helps build and repair muscles. The black beans add fiber, keeping you full longer. Fiber also aids digestion. Fresh veggies like tomatoes and bell peppers bring vitamins. Avocado adds healthy fats, which are good for your heart. The lime juice boosts vitamin C, which helps your immune system. Overall, this salad supports a balanced diet and promotes good health. Yes, you can make this salad ahead of time. It tastes even better after sitting for a while. Prepare all the ingredients and store them separately. Keep the dressing in a jar in the fridge. This way, the salad stays fresh and crunchy. When you're ready to eat, simply mix everything together. Letting the flavors meld enhances the taste. Just remember to add the avocado last to avoid browning. If you don’t have Greek yogurt, sour cream works well. It has a similar creamy texture and taste. You can also use plain yogurt for a lighter option. For a dairy-free choice, try avocado or a nut-based yogurt. These alternatives keep the dish creamy and delicious. Each substitute offers a unique flavor, so feel free to experiment! Just ensure you adjust the quantity to your taste. This blog post covered how to make a tasty Tex-Mex Chopped Chicken Salad. We explored the key ingredients and gave you clear steps to prepare the dish. I shared tips on cooking chicken, boosting flavors, and presenting your salad well. We also looked at fun variations and storage advice. In cooking, creativity and choice matter. Don’t hesitate to make this salad your own. Enjoy every bite while benefiting from its flavors and nutrition!

Tex-Mex Chopped Chicken Salad

Elevate your meal with this delicious Tex-Mex Fiesta Chopped Chicken Salad! Packed with grilled chicken, vibrant veggies, and a zesty lime dressing, this salad is a perfect blend of flavors and textures. Learn how to make this colorful, healthy dish in just 40 minutes, perfect for lunch or dinner. Click through to explore the full recipe and impress your family with this easy, tasty meal!
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Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and freshly cracked pepper to taste

1 cup corn kernels (freshly cooked or canned and drained)

1 red bell pepper, diced into small pieces

1 cup cherry tomatoes, halved

1 ripe avocado, diced

1 cup black beans, drained and rinsed

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 2 juicy limes

1/4 cup Greek yogurt (or sour cream, for a creamier texture)

1 teaspoon honey (optional for a hint of sweetness)

Instructions
 

Begin by preheating your grill or a stovetop grill pan over medium-high heat to prepare for the chicken.

    In a small mixing bowl, combine the olive oil, chili powder, ground cumin, and a generous pinch of salt and pepper. Stir until well blended.

      Use a brush to coat the chicken breasts thoroughly with the spice mixture, ensuring that every side is evenly covered.

        Place the seasoned chicken on the preheated grill and cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the heat and allow it to rest for 5 minutes to retain its juices.

          As the chicken rests, prepare the colorful salad mix: in a large mixing bowl, combine the corn, diced red bell pepper, halved cherry tomatoes, diced avocado, rinsed black beans, finely chopped red onion, and fresh cilantro.

            Cut the grilled chicken into bite-sized pieces and add them to the big bowl of veggies.

              In a separate small bowl, whisk together the lime juice, Greek yogurt, and optional honey until the mixture is smooth. Drizzle this zesty dressing over the salad and gently toss all ingredients together, ensuring an even coating.

                Taste the salad and adjust the seasoning with a bit more salt and pepper if needed. You can serve the salad immediately for a fresh crunch or let it chill in the fridge for about 30 minutes to enhance the melded flavors.

                  - Presentation Tips: Serve the salad in individual bowls, garnished with extra cilantro and lime wedges on the side for an added burst of flavor.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4