Best 7 Tex Mex Chicken Salad Recipes

Welcome to the world of flavors! Tex Mex chicken salad is a delightful dish that combines the vibrant tastes of Texan and Mexican cuisine. This tantalizing salad offers a fiesta of textures and flavors, making it a perfect choice for a light lunch, a delightful appetizer, or even as a main course. Get ready to embark on a culinary journey as we explore the best recipes for this delicious salad.

Here are our top 7 tried and tested recipes!

TEX-MEX CHOPPED CHICKEN SALAD RECIPE - (3.9/5)

Tex-Mex Chopped Chicken Salad Recipe - (3.9/5) image

Provided by gpawilson

Number Of Ingredients 19

Ingredients

DRESSING:
1 cup ranch dressing
2 tablespoons taco seasoning (hot or mild)
SALAD:
3 cups cooked chicken, cooled and diced
4 cups romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 cup corn kernels (fresh or frozen)
4 to 5 green onions, sliced
1 (15-ounce) can black beans, drained and rinsed
4 ounces sharp cheddar or pepper jack cheese, cut into 1/4-inch cubes
1/4 cup cilantro, chopped
Juice of 1/2 lime
1 cup tortilla chips, crushed
OPTIONAL GARNISHES:
Diced jalapeño
Toasted pumpkin seeds
Diced avocado or jicama

Steps:

In a small bowl, mix the dressing ingredients together and then refrigerate until ready for use. In a large bowl, toss the salad ingredients together. Add a little dressing at a time and then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.

TEX-MEX CHICKEN SALAD

Tex-Mex Chicken Salad image

Nancy tops packaged greens with the warm chicken and onion combo, then tosses in tomato, red pepper and shredded cheese to create this colorful salad. An easy dressing of zippy salsa and bottled vinaigrette adds the final flavorful touch.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium sweet red pepper, julienned
2 teaspoons canola oil
2 cups Tex-Mex Chicken Starter
1 package (10 ounces) ready-to-serve salad greens
1 medium tomato, chopped
1 medium onion, chopped
1 cup shredded Monterey Jack cheese
1-1/2 cups salsa
1/3 cup prepared vinaigrette salad dressing

Steps:

In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter; heat through. , In a salad bowl, combine the greens, tomato, onion and cheese. Top with chicken mixture. In a small bowl, combine salsa and vinaigrette until blended. Serve with salad.

Nutrition Facts :

TEX-MEX CHOPPED CHICKEN SALAD RECIPE

Tex-Mex Chopped Chicken Salad Recipe image

Provided by Camille

Number Of Ingredients 15

Ingredients

3 cups cooked chicken, shredded (rotisserie chicken works great)
1 head romaine lettuce, washed and cut into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
2 tomatoes, diced
2 tablespoons onion, diced
2 avocados, diced
1/4 cup fresh cilantro, chopped (or 1 teaspoon dried cilantro)
1 cup crushed tortilla chips
1/2 cup light mayo
1 (6 oz) container plain Greek yogurt (I used Chobani)
1 tablespoon ranch seasoning mix
1 tablespoon taco seasoning

Steps:

In a large bowl, mix together all the salad ingredients, minus the tortilla chips.
In a small bowl, mix together salad dressing ingredients. Pour salad dressing over the salad, as much or as little as you like (depending on what you prefer). Top with chips and serve.

SUPER TEX-MEX CHICKEN CHOP SALAD

Super Tex-Mex Chicken Chop Salad image

This festive dish will have you craving it every night of the week. It's colorful and delicious. It's perfect for those hot summer evenings when you don't really want to cook. This recipe is meant to be chopped into small pieces.

Provided by Cassie

Categories Salad

Time 40m

Yield 2

Number Of Ingredients 15

Ingredients

1 whole skinless, boneless chicken breast, halved
2 tablespoons Montreal steak seasoning
2 tablespoons butter
½ head iceberg lettuce, chopped
1 tomato, chopped
½ green bell pepper, cut into 1/4-inch cubes
¼ cup seeded and chopped jalapeno peppers, 3 tablespoon juice reserved
2 tablespoons chopped green chile peppers
¼ cup drained canned corn kernels
¼ cup drained sliced black olives
¼ cup drained and rinsed black beans
½ cup shredded Cheddar-Monterey Jack cheese blend
1 cup ranch dressing
½ teaspoon ground black pepper
¼ teaspoon garlic powder

Steps:

Sprinkle chicken breast evenly with Montreal steak seasoning.
Melt butter in a frying pan over medium heat; cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. Remove chicken from pan and cut into small pieces.
Mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and Cheddar-Monterey Jack cheese blend in a large bowl; gently toss.
Whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl; drizzle over salad. Toss to coat.

Nutrition Facts : Calories 969.8 calories, Carbohydrate 26.4 g, Cholesterol 121.6 mg, Fat 86 g, Fiber 6.9 g, Protein 25 g, SaturatedFat 23.6 g, Sodium 3593.4 mg, Sugar 11 g

TEX-MEX CHICKEN SALAD BOWL

Tex-Mex Chicken Salad Bowl image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Grated zest and juice of 2 limes
1 tablespoon salt-free fajita seasoning
Kosher salt
1 1/4 pounds skinless, boneless chicken breasts (about 2 large)
1 cup frozen corn, thawed
1 tablespoon vegetable oil
1 6-ounce package baby spinach
3 mini avocados (1 halved, 2 sliced)
1/2 cup buttermilk
Freshly ground pepper
2 cups assorted cherry tomatoes, halved or quartered if large
2 cups shredded red cabbage
1 1/2 cups tortilla strips

Steps:

Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 519 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 35 grams, Sugar 6 grams

TEX-MEX CHICKEN SALAD

Tex-Mex Chicken Salad image

Rotisserie chicken makes it easy to toss together a festive dinner salad in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 tablespoons finely chopped onion
1/4 teaspoon salt
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
6 cups bite-size pieces lettuce (1 medium head)
2 medium tomatoes, cut into thin wedges
1/2 cup shredded taco-flavored Cheddar cheese (2 oz)

Steps:

In tightly covered container, shake all dressing ingredients.
In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 7 g, TransFat 0 g

TEX MEX CHICKEN SALAD

Tex Mex Chicken Salad image

Make and share this Tex Mex Chicken Salad recipe from Food.com.

Provided by threeovens

Categories Lunch/Snacks

Time 10m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups chicken breasts, cooked and diced
1/2 cup cheddar cheese, shredded
1 small avocado, diced
2/3 cup corn, about 1 ear
1/2 cup red onion, chopped
6 romaine lettuce leaves, torn
1 red bell pepper, diced
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/2 cup salsa
1/2 cup light sour cream
1/2 cup baked corn tortilla chips, crushed

Steps:

In a large bowl, combine chicken, cheese, avocado, corn, onion, lettuce and red pepper.
In a smaller bowl, combine lime juice, cumin, salsa, and sour cream. Toss the dressing with the salad. Divide among 4 plates. Sprinkle each with crushed tortillas and serve.

Tips:

Use a combination of cooked and shredded chicken breast and rotisserie chicken for a delicious and versatile chicken salad.
Add a variety of vegetables to your chicken salad for extra flavor and nutrition. Some good options include chopped celery, diced red onion, crunchy carrots, and sweet grapes.
Use a creamy dressing made with mayonnaise, Greek yogurt, or sour cream. For a tangy twist, add a squeeze of lemon juice or lime juice.
Season your chicken salad with salt, pepper, garlic powder, and onion powder. You can also add a pinch of cayenne pepper for a bit of heat.
Serve your chicken salad on a bed of lettuce or spinach, or in a sandwich or wrap. You can also use it as a dip for vegetables or crackers.

Conclusion:

Tex-Mex chicken salad is a delicious and versatile dish that can be enjoyed in many different ways. With its combination of creamy dressing, succulent chicken, and a variety of vegetables, it's a perfect meal for a light lunch or dinner. So next time you're looking for a quick and easy recipe, give Tex-Mex chicken salad a try. You won't be disappointed!