Best 6 Super Tex Mex Chicken Chop Salad Recipes

Savor the vibrant flavors of Tex-Mex cuisine with our Super Tex-Mex Chicken Chop Salad, a dish that tantalizes your taste buds with a delightful blend of fresh ingredients and zesty seasonings. With simple steps and easily accessible ingredients, this salad is a symphony of textures and flavors that will transport you to the heart of Tex-Mex culinary traditions. Discover a harmonious fusion of tender chicken, crisp chopped veggies, tangy dressing, and the irresistible crunch of tortilla strips, all coming together in perfect harmony. This salad is more than just a meal; it's an explosion of flavors and a testament to the culinary magic that Tex-Mex cuisine has to offer. Embark on a culinary journey with us as we explore the delectable recipes within this article, promising a taste sensation that will leave you craving for more.

Let's cook with our recipes!

TEX-MEX CHOPPED CHICKEN SALAD RECIPE - (3.9/5)

Tex-Mex Chopped Chicken Salad Recipe - (3.9/5) image

Provided by gpawilson

Number Of Ingredients 19

Ingredients

DRESSING:
1 cup ranch dressing
2 tablespoons taco seasoning (hot or mild)
SALAD:
3 cups cooked chicken, cooled and diced
4 cups romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 cup corn kernels (fresh or frozen)
4 to 5 green onions, sliced
1 (15-ounce) can black beans, drained and rinsed
4 ounces sharp cheddar or pepper jack cheese, cut into 1/4-inch cubes
1/4 cup cilantro, chopped
Juice of 1/2 lime
1 cup tortilla chips, crushed
OPTIONAL GARNISHES:
Diced jalapeño
Toasted pumpkin seeds
Diced avocado or jicama

Steps:

In a small bowl, mix the dressing ingredients together and then refrigerate until ready for use. In a large bowl, toss the salad ingredients together. Add a little dressing at a time and then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.

TEX-MEX CHICKEN SALAD BOWL

Tex-Mex Chicken Salad Bowl image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Grated zest and juice of 2 limes
1 tablespoon salt-free fajita seasoning
Kosher salt
1 1/4 pounds skinless, boneless chicken breasts (about 2 large)
1 cup frozen corn, thawed
1 tablespoon vegetable oil
1 6-ounce package baby spinach
3 mini avocados (1 halved, 2 sliced)
1/2 cup buttermilk
Freshly ground pepper
2 cups assorted cherry tomatoes, halved or quartered if large
2 cups shredded red cabbage
1 1/2 cups tortilla strips

Steps:

Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 519 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 35 grams, Sugar 6 grams

TEX-MEX CHICKEN CHOPPED SALAD

Tex-Mex Chicken Chopped Salad image

Provided by Holly

Time 20m

Number Of Ingredients 12

Ingredients

1 cup ranch dressing (can use light dressing)
2 Tablespoons mild taco seasoning
3 small boneless skinless chicken breasts (cut in bite-size pieces)
6 cups Romaine lettuce (chopped)
2 Roma tomatoes (diced)
1 cup corn kernels (fresh or frozen)
4 green onions (sliced)
1 can (15 ounces) black beans, drained and rinsed
1/2 cup mild cheddar cheese (shredded)
1/4 cup cilantro (chopped)
juice of 1/2 of a lime
1 cup tortilla chips (crushed)

Steps:

In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through. About 12 minutes. While chicken is cooking season with salt and pepper.
In a large bowl, toss salad ingredients together. When chicken is finished cooking let cool slightly then add to salad. Add dressing a little at a time then gently toss until all combined and coated.
Serve immediately in individual bowls and enjoy!

TEX-MEX CHOPPED CHICKEN SALAD WITH CILANTRO-LIME DRESSING

Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing image

Seasoned chicken, tortilla chips, and roasted corn pair perfectly together in this crunchy and craveable Tex-Mex chopped chicken salad with cilantro lime dressing.

Provided by Katie Morford, RD

Categories Salad

Time 35m

Yield 4

Number Of Ingredients 22

Ingredients

For the salad
6 cups Romaine lettuce, chopped and packed
1 medium red pepper, diced
1 cup English or Persian cucumber, diced
1 cup cherry tomatoes, halved
3 scallions, thinly sliced
1 tablespoon plus1 teaspoon extra-virgin olive oil
1 1/2 cups fresh corn kernels (2 medium ears) or frozen and thawed
3/4 teaspoon kosher salt, divided
1 pound boneless, skinless chicken thighs
1 tablespoon taco seasoning mix
12 corn tortilla chips
1/4 cup crumbled Cotija cheese
For the dressing
1 tablespoon lime juice
1 tablespoon white wine vinegar
1/2 teaspoon honey
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup cilantro leaves, lightly packed
1/4 cup extra-virgin olive oil

Steps:

Season the chicken: Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating so chicken is fully seasoned.
Finish and serve the salad: Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top. Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.

Nutrition Facts : Calories 855 kcal, Carbohydrate 68 g, Cholesterol 83 mg, Fiber 7 g, Protein 25 g, SaturatedFat 9 g, Sodium 1217 mg, Sugar 8 g, Fat 57 g, UnsaturatedFat 0 g

SUPER TEX-MEX CHICKEN CHOP SALAD

Super Tex-Mex Chicken Chop Salad image

This festive dish will have you craving it every night of the week. It's colorful and delicious. It's perfect for those hot summer evenings when you don't really want to cook. This recipe is meant to be chopped into small pieces.

Provided by Cassie

Categories Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 15

Ingredients

1 whole skinless, boneless chicken breast, halved
2 tablespoons Montreal steak seasoning
2 tablespoons butter
½ head iceberg lettuce, chopped
1 tomato, chopped
½ green bell pepper, cut into 1/4-inch cubes
¼ cup seeded and chopped jalapeno peppers, 3 tablespoon juice reserved
2 tablespoons chopped green chile peppers
¼ cup drained canned corn kernels
¼ cup drained sliced black olives
¼ cup drained and rinsed black beans
½ cup shredded Cheddar-Monterey Jack cheese blend
1 cup ranch dressing
½ teaspoon ground black pepper
¼ teaspoon garlic powder

Steps:

Sprinkle chicken breast evenly with Montreal steak seasoning.
Melt butter in a frying pan over medium heat; cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. Remove chicken from pan and cut into small pieces.
Mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and Cheddar-Monterey Jack cheese blend in a large bowl; gently toss.
Whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl; drizzle over salad. Toss to coat.

Nutrition Facts : Calories 969.8 calories, Carbohydrate 26.4 g, Cholesterol 121.6 mg, Fat 86 g, Fiber 6.9 g, Protein 25 g, SaturatedFat 23.6 g, Sodium 3593.4 mg, Sugar 11 g

TEX-MEX CHICKEN SALAD

Tex-Mex Chicken Salad image

Nancy tops packaged greens with the warm chicken and onion combo, then tosses in tomato, red pepper and shredded cheese to create this colorful salad. An easy dressing of zippy salsa and bottled vinaigrette adds the final flavorful touch.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium sweet red pepper, julienned
2 teaspoons canola oil
2 cups Tex-Mex Chicken Starter
1 package (10 ounces) ready-to-serve salad greens
1 medium tomato, chopped
1 medium onion, chopped
1 cup shredded Monterey Jack cheese
1-1/2 cups salsa
1/3 cup prepared vinaigrette salad dressing

Steps:

In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter; heat through. , In a salad bowl, combine the greens, tomato, onion and cheese. Top with chicken mixture. In a small bowl, combine salsa and vinaigrette until blended. Serve with salad.

Nutrition Facts :

Tips:

Use rotisserie chicken: This is a great way to save time and effort. Simply shred the chicken and add it to the salad.
Make your own dressing: The dressing in this recipe is simple to make and tastes great. You can also use your favorite store-bought dressing.
Add your favorite toppings: This salad is a great way to use up leftover vegetables. You can also add nuts, seeds, or cheese.
Serve immediately: This salad is best served immediately after it is made. The dressing can make the salad soggy if it sits for too long.

Conclusion:

This Super Tex-Mex Chicken Chop Salad is a delicious and easy-to-make salad that is perfect for a quick lunch or dinner. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a healthy and satisfying salad, give this recipe a try.