Mediterranean Tex-Mex Chopped Chicken Salad

Prep Time: 20 minutes
Cook Time: 10 minutes (if cooking chicken)
Total Time: 30 minutes
Servings: 4

Ingredients

For the Salad

• 2 cups cooked grilled chicken breast, chopped
• 4 cups chopped romaine lettuce
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 1 cup sweet corn (fresh, canned, or thawed frozen)
• 1 avocado, diced
• ½ cup crumbled feta cheese
• ¼ cup finely diced red onion
• ¼ cup chopped fresh cilantro
• ¼ cup sliced black olives (optional)
• 1 jalapeño, finely diced (optional)

Mediterranean Tex-Mex Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste

Instructions

1. In a small bowl or jar, whisk together all dressing ingredients until smooth.
2. In a large salad bowl, combine the romaine, cucumber, tomatoes, black beans, corn, red onion, cilantro, olives (if using), and jalapeño.
3. Add the chopped grilled chicken, avocado, and feta cheese.
4. Drizzle the dressing over the salad just before serving.
5. Toss gently until everything is evenly coated.
6. Serve immediately with lime wedges if desired.

Optional Toppings

• Crushed tortilla strips
• Toasted pumpkin seeds (pepitas)
• Sliced radishes
• Extra cilantro
• Hot sauce or salsa
• Greek yogurt instead of sour cream

Tips

• Chill the salad ingredients before assembling for maximum freshness.
• Add the avocado just before serving to prevent browning.
• For meal prep, keep the dressing separate and add it when ready to eat.
• Leftover grilled chicken or rotisserie chicken works great.

Approximate Nutrition (Per Serving)

• Calories: 430
• Protein: 35 g
• Carbohydrates: 20 g
• Fat: 24 g
• Fiber: 8 g
• Sugar: 6 g