Tex Mex Chicken Salad


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Tex Mex Chicken Salad

  • Author: Teresa's 7 Systems Kitchen



Makes 4 (1.5 cup) servings

For the Grilled Chicken

  • 2 Boneless, skinless chicken breasts
  • 1 Teaspoon Kosher salt
  • ½ Teaspoon black pepper
  • 1 Teaspoon chili powder
  • ½ Teaspoon cumin
  • ½ Teaspoon oregano
  • 1 Tablespoon garlic powder
  • 1 Tablespoon of Olive Oil (more if needed)

For the Salad

  • 2 Cups romaine lettuce
  • 3 Cups of spinach leaves
  • ½ Cup of chopped orange bell pepper
  • ½ Cup of chopped yellow bell pepper
  • ¼ Cup chopped red onion
  • 2 Cups of sliced grilled chicken breast
  • 1 Cup of chopped avocado
  • ½ Cup of chopped green bell pepper
  • ½ Cup black beans (from can, drained0
  • ¼ Cup sliced black olives
  • ¼ Cup chopped cilantro


  1. In a bowl, sprinkle all the spices over the chicken and rub the spices into the chicken breast until fully coated. If you think you need a little more olive oil to coat, you can add another tablespoon.
  2. Heat a skillet to medium high heat. Note: Depending on the pan you are using, you may need to drizzle a bit of olive oil in the pan to keep the chicken from sticking.
  3. Once the pan is hot, add the chicken. You’ll want to keep yourself from checking on your chicken too often, because you want a good sear on the outside of your chicken. It will almost seem like it’s burning, but you want a nice dark brown outside to form.
  4. Cook on the side for about 15 minutes. Flip over and do the same to the other side of the chicken, about 15 minutes, until the chicken reads 165 and the juices run clear when pierced.
  5. Remove from heat and cool a bit before slicing for your salad.
  6. Now it’s time to make assemble your salad.
  7. Toss the romaine and spinach together.
  8. Layer from left to right orange pepper, yellow pepper, red onion, sliced chicken, avocado, green pepper, black beans.
  9. Go back and fill in some black olives and cilantro.
  10. Drizzle with our smoky chili lime dressing or our healthy “Dorothy Lynch” Dressing.
  11. Enjoy!


Keywords: Tex Mex Chicken Salad, Teresa's 7 Systems Kitchen, Dr. Pat Luse, The 7 Systems Plan, Skinless Chicken Breasts, Kosher Salt, Black Pepper, Chili Powder, Cumin, Oregano, Garlic Powder, Olive Oil, Romaine Lettuce, Spinach Leaves, Orange Bell Pepper, Yellow Bell Pepper, Red Onion, Grilled Chicken Breast, Chopped Avocado, Green Bell Pepper, Black Beans, Black Olives, Cilantro

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Dr. Pat Luse

I'm the president and CEO of one of the largest multi-disciplinary clinics in the Midwest. As one of the most highly trained health coaches in America today, I am uniquely qualified to help individuals have amazing health transformations and I can't wait to help you!


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