Authentic Tex-Mex Chopped Chicken Salad

Smoky chicken, crunchy veggies, and a creamy lime dressing come together in this easy Tex-Mex chopped salad. It’s a weeknight favorite that even the picky eaters dig into!

My husband loves this one.

He goes back for thirds, no joke.

It’s a salad that actually fills you up, which says a lot because he’s on his feet all day hauling equipment and whatever else construction guys do.

I throw it together on nights when we need something quick but still want to eat “real” food, you know?

The crunch, the smoky chicken, that creamy-lime dressing…so good.

Even the middle one picks around the greens just to get to the beans and corn!

If you’re into salads, make sure to also try my protein-packed Greek chicken & chickpea bowl.

Ingredients For Tex-Mex Chopped Chicken Salad

This is one of those “grab what’s in the fridge and make it work” kind of salads, but these are the usuals I throw in:

• Cooked chicken breast – grilled, baked, leftovers…whatever you’ve got
• Cherry tomatoes – I just slice them in half so they don’t roll off the fork
• Black beans – from a can, rinsed quick in a colander
• Corn – canned or frozen works, just don’t forget to drain it
• Red bell pepper – adds crunch and a pop of color (my youngest calls them “red crunchies”)
• Avocado – ripe but not mushy, adds that creamy bite
• Red onion – chopped teeny so it doesn’t overpower
• Shredded cheddar – or whatever cheese is hanging around
• Romaine lettuce – chopped small so you get a bit in every bite
• Fresh cilantro – skip it if your crew thinks it tastes like soap, but I love it
• Tortilla chips – crushed on top at the end for that salty crunch

How to Make a Tex-Mex Chopped Chicken Salad

1. Make the Dressing

Whisk the sour cream, mayo, lime juice, cumin, paprika, salt, and pepper in a little bowl until it’s nice and smooth. You can taste and tweak the seasoning if you want it zestier or saltier.
Make it ahead and stash in the fridge to let the flavors really settle in.

2. Chop Everything Up

Grab a big cutting board and get to chopping up the lettuce, tomatoes, onion, bell pepper, and avocado.

I like to keep everything pretty small so you get all the good stuff in every bite.

3. Layer the Salad

Start with the lettuce in a big bowl, then pile everything else on top like a rainbow: chicken, beans, corn, tomatoes, peppers, onion, avocado, cheese, and cilantro.

No need to mix it yet, just let it look pretty for a sec.

4. Add the Dressing

Pour the dressing over the top and give the whole thing a good toss until it’s all coated.

You want every bite to have a little bit of everything going on!

But if you’re making this ahead, wait on the dressing or it’ll get soggy.

5. Finish with Crunch

Right before serving, sprinkle crushed tortilla chips on top for that salty crunch.

It adds a little magic, honestly.

Sometimes I hide a few extra chips on the side for myself.

This Tex Mex Salad Stays on Repeat

It’s easy, fresh, and fills up my husband without needing a second dinner!

Plus, the kids actually eat it (or at least pick out the parts they like), which is a total win around here.