Mediterranean Tex-Mex Chopped Chicken Salad

by

Fresh • Bold • Protein-Packed • Meal-Prep Friendly

 Ingredients (Serves 4)

Salad

  • 2 cups cooked chicken breast, chopped (grilled or roasted)
  • 3 cups romaine or mixed greens, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1 cup corn kernels (fresh, grilled, or canned & drained)
  • 1 cup black beans, rinsed & drained
  • 1 ripe avocado, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro or parsley, chopped
  • Optional: ¼ cup crumbled feta or cotija

Creamy Lime-Yogurt Dressing

  • ½ cup plain Greek yogurt
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • Salt & black pepper, to taste

 Instructions

  1. Prep the salad: Add chicken, greens, tomatoes, cucumber, corn, beans, avocado, onion, and herbs to a large bowl.
  2. Make the dressing: Whisk all dressing ingredients until smooth and creamy. Adjust salt, pepper, and lime to taste.
  3. Combine: Pour dressing over salad and toss gently until evenly coated.
  4. Finish: Sprinkle with feta/cotija if using. Serve immediately or chill 10 minutes for flavors to meld.

 Flavor & Texture Tips

  • Chop everything small and even for true “chopped salad” texture.
  • Grilled corn adds smoky Tex-Mex depth.
  • For extra heat, add diced jalapeño or chili flakes.

 Nut & Allergen Information

 Contains:

  • Dairy (Greek yogurt; feta/cotija if used)

 Does NOT Contain (Base Recipe):

  • Peanuts
  • Tree nuts (almonds, walnuts, cashews, pistachios, etc.)
  • Gluten
  • Eggs

 Notes:

  • Check yogurt and mustard labels for facility cross-contact warnings if allergies are severe.
  • Optional toppings (e.g., nuts or seed crunch) would change allergen status.

 Nut-Free Status:

 Nut-free by ingredients (when prepared as written)

 Approx. Nutrition (Per Serving)

  • Calories: ~350–400
  • Protein: ~30–35 g
  • Carbs: ~25–30 g
  • Fat: ~15–18 g
    (Varies by portions and add-ins)

 Q & A

Q: Can I make this ahead of time?
A: Yes. Prep components up to 2 days ahead. Store dressing separately; add avocado just before serving.

Q: Can I swap the protein?
A: Absolutely—grilled shrimp, steak, or chickpeas work well.

Q: Is there a dairy-free option?
A: Use a dairy-free yogurt (coconut or soy) and skip cheese.

Q: How do I make it spicier?
A: Add jalapeño, chipotle powder, or a dash of hot sauce to the dressing.

Q: Can I meal-prep this for lunches?
A: Yes. Keep greens and dressing separate; combine when ready to eat.

Q: What if I don’t like cilantro?
A: Swap with parsley or basil.

Q: Best way to keep avocado from browning?
A: Toss diced avocado with a little lime juice before adding.

 Easy Variations

  • Low-carb: Skip corn and beans; add extra greens.
  • Mediterranean boost: Add olives and cucumber-heavy ratio.
  • Tex-Mex crunch: Add crushed tortilla strips (adds gluten).

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