Tex-Mex Chopped Cowboy Chicken Salad

Chopped Tex-Mex Cowboy Chicken Salad

  • 3 cups cooked chicken, cooled and diced
  • 4 cups chopped romaine lettuce (about 1 head)
  • 2 Roma tomatoes, diced
  • 1 cucumber, seeded and diced
  • 1 cup corn kernels (fresh or frozen)
  • 4–5 green onions, sliced
  • 15 oz can black beans, drained and rinsed
  • 4 oz sharp cheddar or pepper jack cheese, cut into ¼” cubes
  • ¼ cup chopped cilantro
  • juice of ½ lime
  • 1 cup crushed organic and non-GMO tortilla chips


  • In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
  • In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
  • Season with salt and pepper to taste. Serve immediately.

Seriously, I eat this as a meal!!  You will be surprised how filling it is.  On a hot summer day this is an easy one to make.  I always have a bit of cooked chicken left over from previous recipes that I keep in a freezer container for things just like this.