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- 2 boneless, skinless chicken breasts - 1 cup corn kernels - 1 red bell pepper, diced - 1 avocado, diced - 1 cup black beans - 1 tablespoon olive oil - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste - Juice of 2 limes - 1/4 cup Greek yogurt (or sour cream) - 1 teaspoon honey (optional) Gather these ingredients to make a fresh and vibrant Tex-Mex chopped chicken salad. The chicken breasts will provide a tasty base. Corn adds a sweet crunch. The red bell pepper gives a pop of color and flavor. Diced avocado brings creaminess. Black beans add protein and texture. For seasonings, olive oil, chili powder, and cumin create a warm, earthy taste. Salt and pepper enhance all these flavors. The dressing is simple yet bright. Lime juice adds zing. Greek yogurt or sour cream gives creaminess. Honey can sweeten the mix, but it’s optional. You can find the full recipe at the end of the article. Enjoy assembling these fresh ingredients! - Preheat your grill or stovetop grill pan to medium-high heat. - In a small bowl, mix olive oil, chili powder, cumin, salt, and pepper. - Brush the chicken breasts with this spice mix. Make sure to coat them well. - Grill the chicken for about 6-7 minutes on each side. It should be fully cooked. Check that the internal temperature reaches 165°F (75°C). - Remove the chicken from the grill and let it rest for 5 minutes. This keeps it juicy. - In a large bowl, combine corn, diced red bell pepper, halved cherry tomatoes, diced avocado, black beans, finely chopped red onion, and cilantro. - Dice the grilled chicken into bite-sized pieces. Add it to the salad bowl. Mix everything gently. - In a separate small bowl, whisk together lime juice, Greek yogurt, and honey. - Pour this dressing over the salad. Toss everything together until well combined. - Taste and adjust seasoning with salt and pepper if needed. To make sure your chicken is safe to eat, check the internal temperature. It should reach 165°F. Use a meat thermometer for an accurate reading. After grilling, let the chicken rest for about five minutes. This helps keep it juicy. Slicing it too soon can let the juices spill out. When choosing corn, fresh corn has a sweeter flavor. It adds a nice crunch to the salad. If fresh corn is not available, canned corn works well too. Just drain and rinse it before adding. For avocados, look for ones that yield slightly when pressed. They should not be too hard or too mushy. A ripe avocado adds creaminess and rich flavor to your salad. This salad is best served right after making it. The flavors blend well when chilled for 30 minutes. If you like crunch, pair the salad with tortilla chips. They add a fun texture and make the dish more satisfying. For a complete meal, serve it with a side of rice or quinoa. Enjoy the fresh taste of this Tex-Mex chopped chicken salad! For the full recipe, check it out here. {{image_2}} You can change the main protein in this salad. Swap the chicken for grilled shrimp or tofu. Both options add a nice twist and fit well with the Tex-Mex theme. If you want variety, try using different beans. Pinto or kidney beans work great in this salad. They offer different textures and flavors, making each bite exciting. For a fun kick, try spicy Tex-Mex dressings. You can mix in jalapeños or chipotle sauce for heat. This adds zest and complements the salad well. Also, adding fresh herbs can make a huge difference. Cilantro, dill, or parsley can brighten the flavors. Experiment with herbs to find your favorite combination. Make your salad fresh and vibrant by using seasonal veggies. Zucchini and bell peppers are perfect in summer. They add crunch and color to your dish. In the fall, you might enjoy adding roasted sweet potatoes. For a fruity twist, toss in some ripe mango. Its sweetness pairs beautifully with the Tex-Mex flavors. Check out the Full Recipe for more ideas. To store leftovers, place the salad in an airtight container. This keeps it fresh and safe to eat later. You can use glass or plastic containers. Glass is great because it won’t stain and is easy to clean. Make sure to eat the salad within three days. After that, the flavors may change. Can this salad be frozen? I don’t recommend freezing the whole salad. The fresh veggies will lose their crunch and flavor. You can freeze the grilled chicken separately. Wrap it tightly in plastic wrap or foil, then place it in a freezer bag. This way, it stays juicy. Use it within two months for best taste. To reheat the grilled chicken, simply place it in the microwave. Heat it in short bursts of 30 seconds until warm. Avoid overcooking, or it might dry out. For the salad, it’s best to serve it cold. If you want to refresh it, add a splash of lime juice and toss it lightly. This will help revive the flavors. Yes, you can make this salad ahead of time. To prep, cook the chicken and cool it. Chop the veggies and mix them in a bowl. Keep the dressing separate until you're ready to serve. This keeps everything fresh and crisp. You can store it in the fridge for up to two days. Leftover salad can be fun. You can turn it into a wrap. Use tortillas and add some cheese for extra flavor. You can also toss it with rice or quinoa for a hearty meal. Another idea is to bake it in a casserole dish. Top it with cheese and bake until bubbly. Yes, this salad is gluten-free. The chicken, beans, and veggies do not contain gluten. Just make sure to check any packaged ingredients, like the Greek yogurt. Some brands may add gluten. When dining out, ask about the ingredients in dressings or sauces. This blog post shared a tasty grilled chicken salad recipe. We covered the main ingredients like chicken, corn, and black beans. I explained how to season, grill, and assemble the salad. We also discussed tips for cooking, ingredient swaps, and storage options. Remember, you can customize your salad with different proteins or dressings. With this easy recipe, you can enjoy healthy and delicious meals. Now, go ahead and impress friends and family with your cooking skills!

Tex-Mex Chopped Chicken Salad

Discover the vibrant flavors of a Tex-Mex Fiesta Chopped Chicken Salad that will delight your taste buds! This healthy and colorful salad features grilled chicken, fresh veggies, and a zesty lime dressing, making it perfect for lunch or dinner. Ready in just 40 minutes, it's a quick and easy meal option. Dive into this delicious recipe today and impress your family or guests with a fiesta on their plates! Click to explore more!
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Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

1 cup corn kernels (fresh or canned)

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 avocado, diced

1 cup black beans, drained and rinsed

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 2 limes

1/4 cup Greek yogurt (or sour cream)

1 teaspoon honey (optional for sweetness)

Instructions
 

Preheat your grill or stovetop grill pan over medium-high heat.

    In a small bowl, mix the olive oil, chili powder, cumin, salt, and pepper.

      Brush the chicken breasts with the spice mixture, ensuring they are evenly coated.

        Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should be 165°F/75°C). Once done, remove from heat and let it rest for 5 minutes.

          While the chicken is resting, prepare the salad ingredients: in a large bowl, combine corn, red bell pepper, cherry tomatoes, avocado, black beans, red onion, and cilantro.

            Dice the grilled chicken into bite-sized pieces and add it to the salad bowl.

              In a separate small bowl, whisk together the lime juice, Greek yogurt, and honey. Pour this dressing over the salad and gently toss everything together until well combined.

                Adjust seasoning with salt and pepper to taste. Serve immediately or chill in the fridge for 30 minutes to let the flavors meld together.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4