Go Back
–+ servings
Tex-Mex Chopped Chicken Salad with Creamy Cilantro Dressing

Tex-Mex Chopped Chicken Salad with Creamy Cilantro Dressing

A refreshing Tex-Mex Chopped Chicken Salad with a creamy cilantro dressing, perfect for a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Course Salad
Cuisine Tex Mex
Servings 4 servings
Calories 400 kcal

Equipment

  • large bowl
  • Large skillet
  • Blender
  • cutting board

Ingredients
  

For the Salad

  • 4 cups chopped hearts of Romaine lettuce
  • 2 cups shredded red cabbage
  • 1 medium red pepper diced
  • 1 cup English or Persian cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 medium avocado cubed
  • 3 scallions thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 1 pound boneless skinless chicken thighs
  • 1 heaping tablespoon taco seasoning mix
  • ¼ cup roasted salted pepitas (pumpkin seeds)

For the Dressing

  • 3 tablespoons lime juice
  • ¼ cup plain nonfat Greek yogurt
  • ½ teaspoon honey
  • ¾ teaspoon taco seasoning mix
  • ½ teaspoon kosher salt
  • 1 cup roughly chopped cilantro
  • ⅓ cup extra-virgin olive oil

Instructions
 

Make the Salad

  • In a big bowl, combine the lettuce, cabbage, bell pepper, cucumber, tomatoes, avocado, and scallions. Set aside.
  • Sprinkle taco seasoning and salt over the surface of the chicken, coating it well on all sides.
  • Heat the olive oil in a large skillet over medium-high. When the oil is hot, add the chicken and cook until deeply brown along the bottom and cooked about halfway up the side, 4 to 5 minutes. Flip the chicken and continue cooking until brown on the second side and cooked through, another 3 to 5 minutes.
  • Transfer the chicken to a cutting board. Once cool enough to handle, cut into bite-sized pieces and add to the salad bowl.

Blend up the Dressing and Assemble

  • To make the dressing, put the lime juice, yogurt, honey, taco seasoning mix, salt, cilantro, and olive oil into a blender and blend until smooth.
  • Drizzle most of the dressing over the salad. Toss well. Add more dressing if needed. Divide onto plates and top each salad with 1 tablespoon pepitas. Serve immediately.

Notes

Adjust the amount of taco seasoning in the salad and dressing according to your taste preference.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 60mgCalcium: 100mgIron: 2mg
Keyword chicken salad, Cilantro Dressing, Easy, Healthy, Quick, Tex-Mex
Tried this recipe?Let us know how it was!