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Tex-Mex cuisine is a delightful fusion of traditional Mexican flavors and American culinary influences, known for its bold spices, vibrant ingredients, and hearty dishes. This culinary style has gained immense popularity for its ability to deliver a punch of flavor while still feeling accessible and comforting. Among the plethora of Tex-Mex offerings, the Tex-Mex Chopped Chicken Salad stands out as a refreshing meal option that perfectly balances health, taste, and visual appeal.

Tex-Mex Chopped Chicken Salad

Looking for a fresh and vibrant salad to spice up your meal? Try this Tex-Mex Chopped Chicken Salad! Packed with protein from tender chicken, colorful veggies like bell peppers and cherry tomatoes, and creamy avocado, it's both nutritious and delicious. Toss it with a zesty lime dressing and top with shredded cheddar and crispy tortilla strips for a crunchy finish. Perfect for lunch or dinner, this salad is sure to impress! Enjoy the bold flavors and every bite!
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Ingredients
  

2 cups cooked chicken, chopped

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh, frozen, or canned)

1 cup black beans, drained and rinsed

1 cup bell peppers (red, yellow, and green), diced

1 avocado, diced

1/2 cup red onion, finely chopped

1/2 cup cilantro, chopped

1 cup shredded cheddar cheese

1/2 cup tortilla strips (for garnish)

1/4 cup olive oil

2 tablespoons lime juice (freshly squeezed)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Prepare the Chicken: If you haven't done so already, cook your chicken breasts (grilled, roasted, or poached) and chop them into bite-sized pieces. Set aside to cool.

    Prep the Vegetables: In a large mixing bowl, combine the chopped cooked chicken, cherry tomatoes, corn, black beans, bell peppers, avocado, red onion, and cilantro. Toss gently to mix the ingredients without mashing the avocado.

      Make the Dressing: In a separate small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper until well combined.

        Combine Salad and Dressing: Pour the dressing over the chicken and vegetable mixture. Toss gently to ensure everything is evenly coated with dressing.

          Chill and Serve: For best flavor, let the salad chill in the refrigerator for at least 30 minutes. Just before serving, sprinkle the shredded cheddar cheese on top and garnish with crispy tortilla strips.

            Enjoy: Serve immediately for a fresh and vibrant meal that’s perfect for lunch or dinner!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6