In chopped salads, all of the ingredients are roughly the same size and sliced into little pieces. The best thing about this recipe is that each bite gives you a taste of each component. A fiesta for your palate awaits you with Tex Mex Chicken Salad! Increase the flavor of your chicken salad with this delicious, easy-to-make, south-of-the-border recipe.
Salad Ingredients:
Here is the list of items you require for making Tex Mex Chicken salad
For the Salad:
- Six cups of chopped and packed romaine lettuce
- One medium-sized red pepper, chopped
- Three finely sliced scallions
- One cup of diced English or Persian cucumber
- One cup of split cherry tomatoes
- 1 and a 1/2 tablespoon of extra virgin olive oil
- 1 and a 1/2 cups of thawed or frozen corn kernels (two medium ears)
- 3/4 tsp salt
- One pound of chicken thighs, skinless and boneless
- One tablespoon of taco spice blend
- Twelve corn tortilla chips
- 1/4 cup of Cotija cheese, crumbled
For the dressing:
- One tablespoon of lime juice
- One tablespoon of white vinegar
- Half a teaspoon each of honey and cumin
- Half a teaspoon of kosher salt
- 1/4 tsp black pepper
- Half a cup of lightly packed cilantro leaves
- 1/4 cup of extra virgin olive oil
Directions for Making Tex Mex Chicken Salad:
- Mix the salad ingredients: In a large serving bowl, combine the lettuce, tomatoes, cucumber, red pepper, and scallions. Put aside.
- Char the corn: To char the corn, place a medium or large heavy-bottomed skillet over high heat and add 1 teaspoon of olive oil. Add the corn to the heated oil.
- Add 1/4 teaspoon of salt to the corn and cook, stirring periodically, until the corn is soft and browned in spots, about 3 minutes. Move to a dish.
- Season the Chicken: To ensure that the chicken is well seasoned, massage the taco seasoning and 1/2 teaspoon of salt across its surface, working it in and coating it.
- Cook the chicken: Cook the chicken by adding 1 tablespoon of olive oil to the same skillet that was used to cook the corn and heating it to medium-high heat.
- Add the chicken to the hot oil and cook for 4 to 5 minutes, or until the bottom is deeply browned and the meat is opaque about halfway up the side.
- After flipping, heat for a further three to five minutes, or until the chicken is cooked through and browned on the other side.
- Cut the chicken: To cut the chicken, move it to a cutting board after it has finished cooking. Slice it into bite-sized pieces when it’s cool enough to handle.
- Prepare the salad dressing: In a blender, combine the lime juice, vinegar, honey, cumin, cilantro, salt, pepper, and olive oil; process until smooth. If necessary, add 1 tablespoon of water to start the blender. You cal also prepare this dressing by hand. Place the cilantro in a medium bowl after finely chopping it. Whisk together all the ingredients for the salad dressing until smooth.
- Serve the salad: Add the chicken and corn to the bowl containing the salad ingredients to finish and serve. Top with crumbled tortilla chips.
- To gently coat, add roughly two-thirds of the dressing and mix. If necessary, toss again with additional dressing. Arrange the salad in four bowls, sprinkle the crumbled Cotija cheese on top, and serve.
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