Mexican Chopped Chicken Salad
Try this Mexican Chopped Chicken Salad recipe.
Try this Mexican Chopped Chicken Salad recipe.
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 can black beans drained & rinsed
- 1/4 cup fresh cilantro chopped
- 1/2 tsp garlic salt
- 1 red bell pepper diced
- for the salad:
- for the dressing:
- 1 can sliced black olives drained
- 2 cups chopped or shredded cooked chicken (about 2 breast
- 1 can sweet yellow corn drained (or 1 cup frozen corn, thawed)
- 2 small to medium tomatoes diced
- 1 heart of romaine lettuce chopped well
- 2 small ripe avocados or 1 large haas avocado diced
- 2/3 up(or about 5.3 oz.) nonfat plain greek yogurt (i
- 1/3 cup just mayo or avocado oil mayo (or use additional g
- 1 tbsp taco seasoning (store-bought or homemade)
- Carbohydrate 8.29510231780529 g
- Cholesterol 0 mg
- Fat 1.96276781925196 g
- Fiber 3.13138281645415 g
- Protein 2.67345735621802 g
- Saturated Fat 0.275781853726988 g
- Serving Size 1 1 cup (56g)
- Sodium 174.453908580718 mg
- Sugar 5.16371950135114 g
- Trans Fat 0.136350765499268 g
- Calories 59 calories
Step-by-step
- In a large bowl, combine all salad ingredients together.
- In a small bowl stir all dressing ingredients together.
- Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing.
- Add salt to taste, as needed.
- Serve on bread, in a wrap, over greens or dip style with tortilla chips.
- Enjoy!
My Go-To Quick & Easy Mexican Chopped Chicken Salad
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, sometimes the simplest recipes are the most rewarding. That's why this Mexican Chopped Chicken Salad has become a staple in my household. It's quick to assemble, incredibly flavorful, and satisfying enough to be a complete meal. I can whip it up in under 15 minutes, and the leftovers are just as good the next day, making it perfect for busy weeknights or a quick lunch.
The best part? It's incredibly versatile. I often adjust the ingredients based on what I have on hand. Sometimes I add extra black beans for a heartier salad, other times I swap the corn for some diced bell peppers or even leftover grilled vegetables. The dressing is also adaptable; sometimes I add a little lime juice for an extra zing, or a dash of hot sauce for those days when I crave a bit of spice. This is the beauty of a chopped salad – you can truly make it your own.
The combination of juicy chicken, crunchy vegetables, and creamy avocado is a winner every time. The dressing, a simple blend of Greek yogurt, mayonnaise, and taco seasoning, brings everything together beautifully, creating a balanced flavor profile that’s both light and satisfying. I've tried other Mexican-inspired salads, but this one stands out for its simplicity and delicious taste. It’s a great way to incorporate healthy ingredients into a quick and easy meal, perfect for any night of the week.
Why this salad works for a busy lifestyle:
- Speed and Simplicity: The chopped salad format means no fussing with elaborate arrangements or precise cutting techniques. Just chop, toss, and serve!
- Make-Ahead Potential: You can prep the ingredients ahead of time and store them separately in the refrigerator. Then, just combine everything when you're ready to eat.
- Versatile Ingredients: Feel free to substitute ingredients based on your preferences and what you have available. Leftover grilled chicken or roasted vegetables work perfectly.
- Healthy and Nutritious: Packed with protein, fiber, and healthy fats, this salad is a guilt-free indulgence that will keep you feeling full and energized.
This Mexican Chopped Chicken Salad isn’t just a meal; it's a testament to efficient cooking without sacrificing flavor. It’s a recipe that has become a staple in my home, a quick and easy solution to weeknight dinners, and a testament to the power of simple, delicious food. I hope it becomes a favorite in your kitchen too!
Tips and Variations:
- For extra protein: Add some cooked quinoa or lentils.
- For a spicier kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- For a lighter dressing: Use only Greek yogurt and lime juice.
- For a vegetarian option: Omit the chicken and add black beans for extra protein.
- Customize your toppings: Feel free to add other favorite toppings like shredded cheese, diced red onion, or toasted pepitas.
So there you have it – my favorite go-to recipe for a quick, easy, and incredibly satisfying Mexican Chopped Chicken Salad. It's the perfect solution for those busy weeknights when you need a healthy and delicious meal on the table in a flash! I hope you enjoy it as much as I do!
