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Tex-Mex cuisine, characterized by its vibrant flavors and colorful ingredients, has captured the hearts and taste buds of food lovers across the globe. With its roots in the borderlands of Texas and Mexico, it brings together the bold spices of Mexican cooking with the hearty influences of American fare. The result is a culinary delight that is not only delicious but also adaptable to various dietary preferences. One of the standout features of Tex-Mex cuisine is the emphasis on fresh ingredients, making it an ideal choice for those looking to maintain a balanced diet.

Tex-Mex Chopped Chicken Salad

Looking for a fresh and flavorful meal? Try this Tex-Mex chopped chicken salad! It's packed with protein from tender chicken and black beans, plus fresh veggies like corn, avocado, and tomatoes. Tossed in a zesty lime and cumin dressing, it’s a vibrant dish that’s perfect for lunch or dinner. Top it off with crunchy tortilla strips for an added texture. Easy to make in just 30 minutes, this delicious salad serves 4-6 and is sure to impress!
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Ingredients
  

2 cups cooked chicken breast, chopped

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 avocado, diced

1/2 red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1/2 cup shredded cheddar cheese

1/4 cup lime juice

1/4 cup olive oil

1 tablespoon honey

1 teaspoon ground cumin

Salt and pepper to taste

Tortilla strips (optional, for garnish)

Instructions
 

Prepare the Chicken: If not already cooked, grill or poach the chicken breast until fully cooked. Allow it to cool before chopping into bite-sized pieces.

    Combine Veggies: In a large bowl, combine the black beans, corn, diced red bell pepper, avocado, red onion, cherry tomatoes, and cilantro.

      Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, honey, ground cumin, salt, and pepper until well blended.

        Mix the Salad: Add the chopped chicken and shredded cheddar cheese to the vegetable mixture. Drizzle the dressing over the top and gently toss everything together until well coated.

          Garnish and Serve: If desired, top the salad with tortilla strips for added crunch. Serve immediately or refrigerate for up to 2 hours before serving.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6