Tex-Mex chopped chicken salad

A crunchy, colourful salad loaded with juicy seasoned chicken, sweet corn, black beans, creamy avocado, fresh vegetables and a zesty cilantro-lime dressing. It’s fresh, filling and packed with Tex-Mex flavour.

Ingredients

For the chicken

• 500 g boneless chicken breast or thighs

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp cumin powder

• ½ tsp garlic powder

• ½ tsp chilli powder

• ½ tsp salt

• ½ tsp black pepper

• Juice of ½ lime

For the chopped salad

• 4 cups chopped romaine lettuce or iceberg lettuce

• 1 cup cherry tomatoes, quartered

• 1 cup sweet corn, cooked and drained

• 1 cup black beans, rinsed and drained

• 1 red capsicum, finely chopped

• ½ red onion, finely chopped

• 1 avocado, diced

• ½ cup grated cheddar cheese

• ½ cup chopped coriander (cilantro)

• Tortilla strips or crushed tortilla chips, for crunch

Creamy cilantro-lime dressing

• ½ cup Greek yogurt

• 2 tbsp mayonnaise

• 2 tbsp fresh lime juice

• 1 tbsp olive oil

• 1 small garlic clove, minced

• 2 tbsp chopped coriander

• ½ tsp cumin

• Salt and black pepper, to taste

• 1–2 tbsp water, to thin as needed

Instructions

1. Season the chicken

Toss the chicken with olive oil, paprika, cumin, garlic powder, chilli powder, salt, pepper and lime juice. Leave for 10–15 minutes while you prepare the vegetables.

2. Cook the chicken

Heat a skillet over medium-high heat. Cook the chicken until browned and the centre reaches 74°C (165°F). Depending on thickness, this usually takes 5–7 minutes per side. Rest for 5 minutes, then chop into bite-sized pieces.

3. Chop and combine

Add the lettuce, tomatoes, corn, beans, capsicum, red onion, avocado, cheddar and coriander to a large bowl. Chop the ingredients into relatively small, even pieces for that classic chopped-salad texture.

4. Make the dressing

Whisk the Greek yogurt, mayonnaise, lime juice, olive oil, garlic, coriander and cumin. Add a little water until pourable, then season to taste.

5. Toss and serve

Add the chicken to the salad and toss with the dressing just before serving. Finish with tortilla strips, extra coriander and a squeeze of fresh lime.

Restaurant-style variations

Creamy chipotle version

Add 1–2 teaspoons chipotle sauce or smoky chilli sauce to the dressing for a smoky, spicy flavour.

High-protein version

Use extra chicken and black beans, and replace the mayonnaise with additional Greek yogurt.

Extra-crunchy version

Add crushed tortilla chips, toasted pumpkin seeds or crispy tortilla strips immediately before serving.

My tip: Keep the dressing separate until serving, and add the avocado and crunchy toppings at the last minute. This keeps the salad fresh, crisp and colourful.