Tex Mex Chopped Salad

This Tex Mex Chopped Salad is made with chopped chicken, romaine, corn, beans, and more! It's tossed in an easy Honey Lime Vinaigrette for a chopped salad that's flavorful, bright, and crave-able.

Ingredients

Here's what you'll need to make this recipe. The full recipe and ingredient list can be found at the bottom of the page.

• Chicken breasts
• Olive oil
• Romaine
• Green onions
• Black beans
• Corn
• Tomato
• Bell pepper
• Red onion
• Cilantro

Honey Lime Vinaigrette Dressing: 

• Olive oil
• Lime juice
• White wine vinegar
• Honey
• Dijon
• Garlic powder
• Salt & pepper

Instructions

Here's how to make this recipe in 4 simple steps:

1. Slice the chicken breasts in half horizontally to make 4 chicken cutlets. Season the chicken on both sides with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side, until cooked through to 165°F. Let the chicken rest for 10 minutes and then slice into thin strips.
3. In a small bowl or jar, whisk or stir the dressing ingredients until emulsified (fully mixed and thickened).
4. Add all of the salad ingredients to a large bowl. Drizzle of the dressing as desired on top and toss to mix. Serve immediately.

Tex Mex Chopped Salad

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• Author: Megan
• Total Time: 25 minutes
• Yield: 4-5 servings 1x

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Description

This Tex Mex Chopped Salad is made with chopped chicken, romaine, corn, beans, and more! It's tossed in an easy Honey Lime Vinaigrette for a chopped salad that's flavorful, bright, and crave-able.

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Ingredients

Scale 1x2x3x

• 2 boneless skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• 5 cups chopped romaine lettuce
• 3 green onions, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup canned corn, drained
• 1 roma tomato, diced
• 1 green bell pepper, diced
• ¼ cup diced red onion
• ⅓ cup chopped cilantro
• Tortilla strips, optional for topping (or crushed tortilla chips)

Honey Lime Vinaigrette Dressing:

• 3 tablespoons olive oil
• 3 tablespoons lime juice
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• ½ teaspoon dijon mustard
• ½ teaspoon garlic powder
• Salt & pepper, to taste

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Instructions

1. Slice the chicken breasts in half horizontally to make 4 thin chicken cutlets. Season the chicken on both sides with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side, until cooked through to 165°F. Let the chicken rest for 10 minutes and then slice into thin strips.
3. In a small bowl or jar, whisk together the dressing ingredients until emulsified (fully mixed and thickened).
4. Add all of the salad ingredients to a large bowl. Drizzle as much of the dressing as desired on top and toss to mix.
5. Optionally, top with tortilla strips before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad

Keywords: chopped, salad, romaine, chicken, tortilla strips, southwest, mexican, honey lime dressing, lunch, dinner, meal prep, main course, big, easy, lime vinaigrette