Mediterranean Tex-Mex Chopped Chicken Salad-A bold fusion of two flavorful worlds—perfect for lunch, dinner, or meal prep

Why You’ll Love This Salad

This salad is a celebration of color, crunch, and contrast. It combines the sun-kissed freshness of Mediterranean ingredients—like cucumbers, olives, and feta—with the zesty punch of Tex-Mex spices, corn, and tortilla strips. The cumin-lime vinaigrette ties it all together with a tangy, smoky finish.

Whether you’re craving something light yet satisfying or need a crowd-pleasing dish for a potluck, this salad delivers flavor, texture, and nutrition in every bite.

Ingredients

For the Salad

• 2 cups cooked chicken breast, diced or shredded (grilled, roasted, or rotisserie)
• 1 head romaine lettuce, chopped
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ½ cup red bell pepper, diced
• ¼ cup black olives or Kalamata olives, sliced
• ½ cup canned chickpeas, drained and rinsed
• ¼ cup crumbled feta cheese
• ¼ cup corn kernels (fresh, frozen, or canned)
• ¼ cup tortilla strips or crushed pita chips
• 2 tbsp fresh cilantro, chopped (optional)
• 2 tbsp green onion, thinly sliced (optional)

For the Cumin-Lime Dressing

• 3 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 1 tsp honey or maple syrup
• ½ tsp ground cumin
• ¼ tsp smoked paprika
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions

1. Make the Dressing

In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, honey, cumin, paprika, and garlic. Season with salt and pepper. Set aside to let the flavors meld.

2. Prepare the Chicken

If using raw chicken, season with olive oil, salt, pepper, cumin, and paprika. Grill or pan-sear over medium heat for 5–6 minutes per side until fully cooked. Let rest, then dice or shred.

3. Assemble the Salad

In a large mixing bowl, combine romaine lettuce, cherry tomatoes, cucumber, bell pepper, corn, chickpeas, olives, and chicken.

4. Toss with Dressing

Drizzle the cumin-lime vinaigrette over the salad and toss until evenly coated.

5. Top and Serve

Sprinkle with crumbled feta, tortilla strips or pita chips, cilantro, and green onion. Serve immediately for best crunch.

Tips & Tricks

• Cool your chicken: Let freshly cooked chicken cool slightly before adding to avoid wilting the greens.
• Dry your greens: Use a salad spinner or pat dry thoroughly to keep the salad crisp.
• Taste and tweak: Adjust dressing to your liking—more lime for tang, honey for sweetness, or cumin for warmth.
• Meal prep tip: Layer ingredients in a jar—start with dressing, then chickpeas and chicken, followed by veggies and lettuce on top. Toss before eating.

Variations

• Vegetarian version: Skip the chicken and add black beans or extra chickpeas.
• Add grains: Mix in ½ cup cooked quinoa, bulgur, or brown rice for added fiber.
• Spicy twist: Add diced jalapeños or a pinch of chili flakes.
• Creamy swap: Use taco-seasoned ranch dressing instead of vinaigrette for a Tex-Mex kick.

Presentation Ideas

• Serve in colorful bowls with lime wedges on the side.
• Garnish with avocado slices or toasted pumpkin seeds for extra flair.
• Pair with a chilled glass of mint lemonade or hibiscus iced tea.

Nutrition Highlights (Approximate per serving)

• Calories: 350
• Protein: 28g
• Carbs: 22g
• Fat: 20g
• Fiber: 6g