Mediterranean Tex-Mex Chopped Chicken Salad
This Mediterranean Tex-Mex Chopped Chicken Salad is a fusion of bold, zesty flavors from two vibrant cuisines. Combining grilled or roasted chicken with crisp romaine, sweet bell peppers, juicy cherry tomatoes, and briny olives, it’s tossed in a zippy cumin-lime vinaigrette and topped with chickpeas, feta, and crunchy tortilla strips. It’s a refreshing, protein-packed meal that’s perfect for lunch or dinner—no guilt, just flavor!
Total Time:
Prep Time: 15 minutes
Cook Time (if cooking chicken fresh): 10–12 minutes
Total: 25–30 minutes
Ingredients:
For the Salad:
2 cups cooked chicken breast, diced or shredded (grilled, roasted, or rotisserie)
1 head romaine lettuce, chopped
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup black olives or Kalamata olives, sliced
1/2 cup canned chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
1/4 cup corn kernels (fresh, frozen, or canned)
1/4 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
1/2 tsp ground cumin
1/4 tsp smoked paprika
1 clove garlic, minced
Salt & black pepper to taste
Instructions:
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.
Prepare the chicken (if not using pre-cooked):
Season chicken breast with olive oil, salt, pepper, cumin, and paprika. Grill or pan-sear over medium heat for 5–6 minutes per side or until fully cooked. Let rest, then dice or shred.
Assemble the salad:
In a large mixing bowl, combine chopped romaine, cherry tomatoes, cucumber, bell pepper, corn, chickpeas, olives, and chicken.
Toss with dressing:
Drizzle the cumin-lime vinaigrette over the salad. Toss until everything is evenly coated.
Top & serve:
Sprinkle with crumbled feta, tortilla strips (or pita chips), cilantro, and green onion. Serve immediately for best crunch.
Tips
Cool your chicken:
If using freshly cooked chicken, allow it to cool slightly before adding to the salad to prevent wilting the greens.
Dry your greens well:
After washing the romaine, pat dry thoroughly or use a salad spinner to keep your salad crisp and prevent a soggy texture.
Balance flavors:
Taste your dressing before tossing—add more lime for tang, honey for sweetness, or cumin for warmth.
Layer it:
For meal prep, layer ingredients in a jar: start with dressing, then chickpeas and chicken, followed by crisp veggies and lettuce on top. Toss before eating.
Variations:
Make it vegetarian:
Skip the chicken and add black beans or extra chickpeas for a protein-packed plant-based option.
Add grains:
Mix in 1/2 cup cooked quinoa, bulgur, or brown rice for added fiber and a heartier meal.
Swap the dressing:
Use a Greek yogurt ranch, lemon tahini dressing, or avocado-lime crema for a creamy twist.
Heat it up:
Add diced jalapeños, a few dashes of hot sauce, or spicy harissa for extra kick.
More Mediterranean flair:
Add sun-dried tomatoes, roasted red peppers, or artichoke hearts for more depth of flavor.
Cheese swap:
Try crumbled goat cheese or grated kefalotyri in place of feta for a new flavor profile.
Crunchy topping alternatives:
Use roasted chickpeas, crushed pita chips, or toasted pumpkin seeds instead of tortilla strips.
Q&A
Q: Can I make this salad ahead of time?
A: Yes, but store the dressing separately and add crunchy toppings (like tortilla strips or pita chips) just before serving to keep the texture fresh.
Q: What’s the best chicken to use?
A: Leftover grilled, roasted, or rotisserie chicken works great. If cooking fresh, lightly season with cumin, paprika, and olive oil for complementary flavor.
Q: Can I make this salad dairy-free?
A: Absolutely. Omit the feta or use a plant-based alternative. The salad is still flavorful without the cheese.
Q: Is this salad gluten-free?
A: Yes, just make sure your tortilla strips or pita chips are certified gluten-free if needed.
Nutrition Facts
Values may vary based on specific brands and quantities used.
Calories: 375
Protein: 28g
Fat: 20g
Carbohydrates: 22g
Fiber: 5g
Sugar: 5g
Sodium: 520mg
Vitamin C: 70% DV
Vitamin A: 90% DV
Calcium: 15% DV
Iron: 12% DV
Conclusion
This Mediterranean Tex-Mex Chopped Chicken Salad is the ultimate fusion of two bold and healthful cuisines. It’s crunchy, fresh, savory, and just the right amount of zesty, with Mediterranean staples like chickpeas, feta, and olives meeting Tex-Mex flavors like cumin, lime, and tortilla crunch. Perfect for a light dinner, a satisfying lunch, or an impressive dish to bring to a potluck.
It’s endlessly customizable, meal-prep friendly, and absolutely delicious—proof that nutritious meals don’t have to be boring.