Tossed Texas Salad

This salad feels very TEXAS to me and Iā€™m loving it. Black beans and tons of veggies with some croutons for that added crunch. What a perfect way to incorporate more veggies but still be full and satisfied

Tossed Texas Salad

Addie Roberts | August 7th, 2019

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes

Servings: 6 servings


  • 1 romaine heart, chopped
  • 1 cup cherry tomatoes, chopped
  • 2 red bell peppers, chopped
  • 1/2 cup diced red onions, chopped (soak the diced onion in water for ~5 minutes to remove the spiciness of the onion)
  • 1 cup cheddar cheese, shredded
  • 1/2 cup cilantro, chopped
  • 2 avocados, diced
  • 1 lb chicken
  • 2 Tbsp lime juice
  • Garlic powder and cayenne pepper
  • 1/4 cup dressing (more if desired)
  • 2 cups croutons


  1. Preheat oven to 400 degrees
  2. Place raw chicken in a dish to marinade - add lime juice, garlic powder, and cayenne pepper and marinade for 10 minutes
  3. Place chicken in oven and cook for 25-30 minutes or until reaches internal temperature of 165 degrees
  4. While the chicken is in the oven, chop all vegetables and cilantro and place in a large bowl
  5. Once chicken is done cooking, shred with two forks and add to large bowl of vegetables
  6. Toss in dressing, cheese, and croutons and mix well
  7. If meal prepping this dish, do not add chicken, croutons, or dressing until prepparing to eat