This Mexican Chopped Chicken Salad is super simple to assemble (less than 30 minutes!) It’s loaded with chopped chicken, cherry tomatoes, corn, black beans, avocado, and cheese.
Well, it happens every single year — the weather gets just a little bit warmer outside and I go on a major salad kick. It’s like when it’s September and we have *one* day that is just 10 degrees lower than usual and I make around 15 soups. In one day. I can’t even help it.
Basically this is me warning you about the 80 billion salad recipes coming your way in the next few weeks. 🙈
I spent the past week at a ranch in California doing some promotional filming (stay tuned for more details about all of that!) and it got up to 100 degrees one of the days I was there. All the shooting was outside and it definitely felt like Spring/Summer (which I couldn’t be more excited about).
This salad is packed with healthy, good, and wholesome ingredients. Avocado, cherry tomatoes, black beans, chicken, corn, cilantro, and lime. The cheese is optional, but such a delicious addition.
The dressing on this salad is mayo-based, and it’s one of my all-time FAVORITE dressings, but a cilantro-lime vinaigrette would work great in its place!
This Mexican Chopped Chicken Salad is super simple to assemble (less than 30 minutes!) It's loaded with chopped chicken, cherry tomatoes, corn, black beans, avocado, and cheese.
- 2 1/2 cups chopped romaine lettuce
- 1 can (15 ounces) black beans, rinsed and well drained
- 3/4 cup cherry tomatoes, halved
- 1 cup fresh corn kernels
- 1 large ripe avocado, diced
- 1 cup prepared rotisserie chicken, chopped
- 1/3 cup crumbled queso fresco cheese, optional
- Fresh cilantro and lime
- 2 tablespoons prepared traditional ranch seasoning mix (not prepared)
- 1 large lime
- 1/2 - 1 teaspoon minced garlic
- 1 tomatillo, husk removed and coarsely chopped
- 1/3 of a bunch fresh cilantro
- 1/2 jalapeno
- 1/2 cup regular full-fat mayo
- 1/2 cup buttermilk
- Salt and pepper
Wash and then very thoroughly dry the lettuce (you don't want it wet at all). Chop it into very small pieces -- you'll want smaller pieces of lettuce than a typical salad. Add the chopped lettuce to a large bowl.
Add in the drained and rinsed black beans, halved cherry tomatoes, corn kernels, diced avocado, and chopped chicken. Toss to combine.
Zest and juice the lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, minced garlic, chopped tomatillo, and cilantro (Just cut off the large stems, but the rest is fine).
Add 1/2 a jalapeno* (a full one for more kick), the mayo, and the buttermilk. Add some salt and pepper to taste (I use probably 1/4 to 1/2 teaspoon of salt and 1/8 teaspoon pepper).
Blend until completely smooth. Taste and adjust to personal preference (more lime, more garlic, salt/pepper)
Right before enjoying (do not dress in advance; do not dress anything you want to have leftover), toss the salad together with the dressing and add in the queso fresco cheese.
Season with salt and pepper if needed and then add in any fresh cilantro or lime juice to taste. Enjoy immediately after being dressed.
* Reduce heat by eliminating the seeds; keep the seeds in for more heat.
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