Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing
Today we want to share with you a special post:
Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing
This Tex-Mex-inspired salad entree is a family dinner that combines texture and flavor.
Crispy greens and sweet corn are combined with a spicy sauce drizzled with cilantro.
Cook Authentic Mexican Dishes at Home – Find Top Mexican Recipe Books Now!
It is tossed with chicken thighs dipped in an old school taco seasoning mix and cooked in a hot skillet.
Crispy French fries and salty Cotija cheese help tie it all together.
It's a crowd-pleasing dish that works on the lighter side, a perfect warm-weather meal.
Chopped Salad Flavor Variations
As for the taste, anything goes, but make sure the ingredients match.
- Mediterranean: cucumber, tomato, feta cheese and mint.
- Italian: romaine lettuce, red onion, salami and bell pepper.
- Waldorf: celery, walnuts, apple and chicken.
- Classic Cobb: Lettuce, chopped egg and bits of bacon.
Ingredients
For the salad
- 6 cups romaine lettuce, chopped and packed
- 1 medium red bell pepper, diced
- 1 cup English or Persian cucumber, diced
- 1 cup cherry tomatoes, halved
- 3 chives, thinly sliced
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1 1/2 cups fresh (2 medium ears) or frozen and thawed corn kernels
- 3/4 teaspoon kosher salt, divided
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon taco seasoning
- 12 corn chips
- 1/4 cup crumbled Cotija cheese
For the bandage
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon of honey
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup cilantro leaves, lightly packed
- 1/4 cup extra virgin olive oil
Method
Combine the salad ingredients:
Combine lettuce, red bell pepper, cucumber, tomato, and scallions in a large bowl. Put it aside.
Brown the corn:
Heat 1 teaspoon olive oil in a medium or large heavy-bottomed skillet over high heat. When the oil is hot, add the corn.
Season the corn with 1/4 teaspoon salt and cook, stirring occasionally, until browned in spots and just tender, about 3 minutes.
Transfer to a plate.
Season the chicken:
Sprinkle taco seasoning and 1/2 teaspoon salt over surface of chicken, rubbing and coating so chicken is fully seasoned.
Cook the chicken:
In the same skillet you used to cook the corn, add 1 tablespoon olive oil and place over medium-high heat.
When the oil is hot, add the chicken and cook until deep brown on the bottom and the meat is opaque halfway down the side, 4 to 5 minutes.
Flip the chicken and continue cooking, until browned on the other side and cooked through, 3 to 5 more minutes.
Cut the chicken:
Transfer cooked chicken to a cutting board. When cool enough to handle, cut into small pieces.
Make the salad dressing:
Place the lime juice, vinegar, honey, cumin, salt, pepper, coriander, and oil in a blender and blend until smooth.
Add 1 tablespoon of water, if needed, to run the blender.
Alternatively, make this dressing by hand.
Finely chop the coriander and place in a medium bowl. Combine all salad dressing ingredients and blend until smooth.
Finish and serve the salad:
Add the corn and chicken to the bowl with the salad ingredients. Crumble the tortillas on top.
Add about two-thirds of the sauce and stir lightly.
Add more sauce and mix again if necessary. Divide salad among 4 bowls, top with crumbled Cotija cheese, and serve.
Did you find this post useful or inspiring? Save THIS PIN to your Cooking Board on Pinterest! 😊
Other Recipes You’ll Love 😍