Tex Mex Chicken Salad
Bursting with bold flavors and vibrant colors, this Tex Mex Chicken Salad is a wholesome, protein-packed meal that will liven up any table. Made with perfectly seasoned, tender chicken breasts—rubbed with a smoky blend of chili powder, cumin, and garlic powder—and nestled atop a crisp romaine lettuce base, this salad is loaded with fresh veggies like cherry tomatoes, creamy avocado, and sweet corn. Black beans add a hearty texture, while a zesty lime sour cream dressing ties it all together with a creamy, tangy kick. Quick and easy, this recipe takes just 30 minutes from preparation to plating, making it a perfect choice for busy weeknights or a refreshing midday meal. Ideal for anyone craving a healthy yet satisfying Tex-Mex-inspired dish, this salad is sure to impress with its bold spices, vibrant presentation, and irresistible flavors.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Corn kernels
- 1 cup Black beans
- 1 large Avocado
- 0.5 cup Red onion
- 0.25 cup Fresh cilantro
- 2 tablespoons Lime juice
- 0.25 cup Sour cream
- 1 teaspoon Hot sauce
Instructions
In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and black pepper to create a marinade for the chicken.
Rub the marinade evenly over both chicken breasts and set aside for 10 minutes.
Heat a skillet or grill over medium heat and cook the chicken for 5-6 minutes on each side, or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for 5 minutes before slicing it into strips.
While the chicken rests, prepare the salad base by chopping the romaine lettuce and placing it in a large salad bowl.
Halve the cherry tomatoes, dice the avocado, and finely slice the red onion. Add these to the salad bowl along with the corn kernels, black beans, and chopped cilantro.
In a small mixing bowl, whisk together lime juice, sour cream, and hot sauce to make the dressing. Taste and adjust seasoning, adding salt or more lime juice as needed.
Pour the dressing over the salad and toss gently to combine all ingredients.
Top the salad with the sliced chicken strips and serve immediately. Optionally, garnish with extra cilantro or a lime wedge for added flavor.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 26.4 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2989 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
