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:
- Slice the chicken breasts in half horizontally to make 4 chicken cutlets. Season the chicken on both sides with salt and pepper.
- 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.
- In a small bowl or jar, whisk or stir the dressing ingredients until emulsified (fully mixed and thickened).
- 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
- Total Time: 25 minutes
- Yield: 4-5 servings 1x
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.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 4 cups chopped romaine
- 3 green onions, chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup corn (canned or fresh)
- 1 roma tomato, diced
- 1 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 (from 1 or 2 limes)
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- ½ teaspoon dijon
- ½ teaspoon garlic powder
- Salt & pepper, to taste
Instructions
- Slice the chicken breasts in half horizontally to make 4 chicken cutlets. Season the chicken on both sides with salt and pepper.
- 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.
- In a small bowl or jar, whisk or stir the dressing ingredients until emulsified (fully mixed and thickened).
- Add all of the salad ingredients to a large bowl. Drizzle of the dressing as desired on top and toss to mix. Serve immediately.
- 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
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