Tex-Mex Chopped Chicken Salad

🥗 Tex-Mex Chopped Chicken Salad

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Style: Healthy • High Protein • Weight-Watchers Friendly

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🍗 Ingredients

Chicken

• 2 large chicken breasts, cooked & chopped
  (grilled, air-fried, or pan-seared)

• 1 tsp olive oil (optional)

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp paprika

• Salt & black pepper to taste

Salad Base

• 4 cups romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ cup red onion, finely chopped

• ½ cup corn kernels (fresh or frozen)

• ½ cup black beans, rinsed & drained

Optional Toppings (WW-Smart)

• ¼ cup reduced-fat shredded cheese

• 1 small avocado, diced (optional)

• Fresh cilantro

• Jalapeños (optional)

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🌶️ Creamy Tex-Mex Dressing (Light)

• ½ cup fat-free Greek yogurt

• 2 tbsp fresh lime juice

• 1 tbsp light mayo (optional)

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp garlic powder

• Salt to taste

• 1–2 tbsp water (to thin)

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👩‍🍳 Instructions

1. Season the chicken with chili powder, cumin, paprika, salt, and pepper.

2. Cook chicken until golden and fully done. Let cool, then chop.

3. In a large bowl, add lettuce, tomatoes, cucumber, onion, corn, and black beans.

4. Add chopped chicken on top.

5. Whisk all dressing ingredients until smooth.

6. Drizzle dressing over salad and toss gently.

7. Add optional toppings and garnish with cilantro.

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🌮 Serving Ideas

• Eat as-is for a light meal

• Serve with low-carb tortilla chips

• Wrap in lettuce cups

• Use as a meal-prep salad (keeps 2 days)

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⭐ WW Points (Approx.)

• 3–5 points per serving
  (depending on cheese, avocado, and mayo)

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💡 WW Tips

• Skip cheese & avocado → lower points

• Use grilled chicken breast → zero points protein

• Load veggies for volume & fullness