Recipe Review: 15 Minute Tex Mex Chicken Salad

Today we’re reviewing a Tex Mex Chicken Salad Recipe in Muscle and Fitness Magazine.

Ingredient Availability:

This may not be a last minute recipe, as most of these ingredients may not be ones you have sitting ready in your kitchen, such as chipotle chile powder, black beans, or frozen corn.

Macro Balance:

It does have a decent mix of proteins, good fats, and carbs.


If you need to drop the carbs or fat a bit based on your goals, you could reduce the tortillas, or prepare the chicken breasts yourself instead of store-bought rotisserie chicken.

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  • 4 corn tortillas
  • 2 cups frozen corn
  • 8 cups bagged fresh spinach
  • 2 cups sliced rotisserie chicken
  • 1 (14 oz) can black beans, drained
  • 1 pint cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 cup thinly sliced red onion
  • 1/2 cup light sour cream
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1/2 tsp chipotle chili powder
1. Preheat oven to 350°F. Place tortillas on a baking tin. When oven is hot, heat tortillas until crispy, 8 to 10 minutes. Prepare corn according to package directions.
2. Divide spinach, chicken, black beans, tomatoes, avocado, red onion, and cooked corn among serving plates. In a bowl, whisk together sour cream, olive oil, lime juice, chipotle chili powder, and a few pinches of salt.
3. Break tortillas into 1″ pieces and sprinkle over salads. Drizzle sour cream dressing on top.

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