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Tex-Mex Chicken Salad


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Rate this recipe 4.5/5 (8 Votes)
Tex-Mex Chicken Salad 1 Picture


  • 2 1/2 cup(s) shredded rotisserie chicken
  • 1 can(s) (15 1/2-ounce) pinto beans, rinsed
  • 1 head(s) romaine lettuce, cut into bite-size pieces
  • 1 cup(s) (from 1 ear) fresh corn kernels
  • 1 cup(s) fresh cilantro
  • 1 avocado, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup(s) fresh lime juice
  • 2 tablespoon(s) lowfat sour cream
  • 1 tablespoon(s) olive oil
  • 1 teaspoon(s) honey
  • Kosher salt
  • Pepper
  • Tortilla chips, for serving


Servings 4
Adapted from


Step 1

In a large bowl, gently toss together the chicken, beans, lettuce, corn, cilantro, avocado, and onion.

In a bowl, whisk together the lime juice, sour cream, oil, honey, and 1/2 teaspoon each salt and pepper.

Drizzle the dressing over the salad and gently toss to combine. Serve with tortilla chips, if desired.

Switch It Up: Take this hearty salad to go: Roll it up in a large flour tortilla or sandwich wrap.

Read more: Tex Mex Chicken Salad Recipe - Woman's Day


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