This Mexican-inspired chopped salad recipe has the perfect pop of fresh and colorful ingredients for a healthy, satisfying meal. Drizzled with creamy jalapeño yogurt dressing, you’ll love this dish on its own, nestled inside of wraps for an on-the-go lunch, or stuffed into taco shells for an easy dinner!
This wonderful salad can (and should) be served all year long. It’s super simple and quick to make, plus everyone always comes back for a second helping… it’s that crave-worthy.
Want more salad-inspo? Make sure to check out this California Chickpea Avocado Salad, my Strawberry Spinach Salad with Apples, and this Chicken Cobb with Dill Dijon Vinaigrette.
WATCH OUR VIDEO ON THE GRAM!
CHOPPED SALAD RECIPE INGREDIENTS:
This is the easiest way to get a heaping number of veggies into your day. All the flavors come together so well; I know you’re going to love it as much as we do!
SEASONED CHICKEN:
- Springer Mountain Farms Chicken Thighs
- Olive Oil
- Lime
- Taco Seasoning
FOR THE SALAD:
- Chopped Romaine Lettuce
- Yellow Bell Pepper
- Grape Tomatoes, sliced
- Avocado
- Shallot
- Crumbled Cojita
- Pepitas
- Cilantro
JALAPEÑO YOGURT DRESSING:
- Jalapeño
- Greek Yogurt
- Extra Virgin Olive Oil
- Maple Syrup
- Cilantro
- Garlic
- Lime
- Cumin
- Dried Oregano
- Salt
ADD-INS & SUBSTITUTIONS:
During the summer months, I like to include chunks of fresh corn off the cob. You could also add a drained can of black beans to stretch this recipe even further. I grew up in California, so obviously I add avocado to this dish. However, if you’re not a fan you can skip that ingredient. For heartier appetites, crushed tortilla chips are always welcomed. Oh, and if you prefer red onions over shallots… go for it!
PROTEIN NOTES:
Personally, I like using thighs for their extra depth of flavor, but this recipe can also be prepared with chicken breasts. Marinating in taco seasoning gives them a kick of heat, however, you can also marinate them in salsa or simply cumin, garlic, and onion powder.
I partnered with Springer Mountain Farms a few years ago because they’re the only chicken I’ll buy from our local grocery stores. Located in northeast Georgia, these family-owned cage-free farms are American Humane Certified and produce simply superior chicken. You can find many of my recipes on their website by clicking here!
MORE CHICKEN RECIPES:
Healthy Chicken Salad with Apples and Pecans
Skillet Chicken Tamale Pie with Cheesy Cornbread
Easy Chicken Bacon Ranch Pasta
Grandma June’s Home-Style Chicken Meatloaf
Mediterranean Sheet Pan Chicken Thighs
Mini Chicken Pot Pies with Mushroom Gravy
Cobb Salad Grilled Chicken Sandwiches
Incredibly Yummy Buffalo Chicken Meatballs
CLICK HERE FOR MORE RECIPES!
- 1.5 lbs. Chicken Thighs
- 2 tbsp. Olive Oil
- Juice of ½ Lime
- 2 tbsp. Taco Seasoning
- 1 Jalapeño, deseeded
- ¼ cup Greek Yogurt
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Maple Syrup
- ½ cup Cilantro
- 1 Garlic Clove
- Juice of 1 Lime
- ½ tsp. Cumin
- ½ tsp. Dried Oregano
- ¼ tsp. Salt
- 4 cups Chopped Romaine Lettuce
- 1 Yellow Bell Pepper, diced
- 1 cup Grape Tomatoes, sliced
- 1 Avocado, diced
- 1 Shallot, chopped
- ¼ cup Crumbled Cojita
- 3 tbsp. Pepitas
- ¼ cup Chopped Cilantro
- Marinate the chicken in olive oil, lime juice, and taco seasoning for a minimum of 30 minutes or up to 2 hours in the refrigerator.
- Set a large skillet over medium-high heat. Add the marinated chicken and cook for 6 minutes. Flip the chicken over and continue to cook for another 6 minutes, or until the internal temperature has reached 165F. Transfer the chicken to a cutting board and let it rest for at least 10 minutes before cutting into smaller chunks.
- While the chicken is resting, add all ingredients for the dressing to a food processor. Puree until smooth and set aside.
- Once the chicken is cut, add it along with all ingredients for the salad to a large serving bowl. Toss together and serve with the dressing on the side. Enjoy!
NOTES ON THIS RECIPE:
- I prefer to cook my thighs in a skillet, but you can also use the air fryer, broil them in the oven, or toss them on the grill. Per the usual, heating times can vary depending which brand you have… so always test the chicken to make sure the temperature has reached 165F before consuming. Also keep in mind that chicken breasts cook faster than thighs.
- Air Fryer: Cut the chicken into chunks before marinating. Preheat the air fryer to 365F. Air fry for 10 – 12 minutes, flipping halfway through.
- Broil: Place the chicken on a sheet pan and broil for 8 minutes. Flip and cook for an additional 8 minutes.
- Grill: Preheat the grill to 375F. Grill directly on the grates for 8 – 10 minutes, flipping halfway through.
- If you can’t find cojita cheese at your local grocer, you can substitute with queso fresco, which is a little saltier, or crumbled feta.
- Store any leftover dressing in the refrigerator, covered, and use within 2 – 3 days.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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