Description
Bright, crunchy, and bursting with flavor, this Tex-Mex Chopped Chicken Salad combines tender chicken, fresh veggies, and zesty lime for a delightful meal ready in under 30 minutes. Perfect for potlucks or quick weeknight dinners!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 small red onion, chopped
- 1 bell pepper (any color), diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes (about 4 tbsp)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Heat a skillet over medium-high heat with a splash of olive oil. Season chicken breasts with cumin, chili powder, salt, and pepper. Cook for about 6-7 minutes per side until golden brown and fully cooked. Let rest before slicing.
- While the chicken rests, chop cherry tomatoes, cucumber, bell pepper, and red onion into uniform pieces. Roughly chop cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- In a large mixing bowl, combine chopped veggies and sliced chicken. Drizzle dressing over the top and toss gently until everything is well coated.
- Serve immediately or store in mason jars for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 salad bowl (300g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg