Dinner

Tex-Mex Chopped Chicken Salad Recipe

Name: Tex-Mex Chopped Chicken Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 cup ranch dressing; 2 Tbsp taco seasoning, hot or mild; 3 cups chicken, cooked, cooled, and diced; 4 cups Romaine lettuce, chopped (about 1 head); 2 Roma tomatoes, diced; 1 cucumber, seeded and diced; 1 cup corn kernels, fresh or frozen; 4-5 green onions, sliced; 1 (15 oz) can black beans, drained and rinsed; 4 oz sharp cheddar cheese or pepper jack, cut into ¼” cubes; 1/4 cup cilantro, chopped; Juice of 1/2 of a lime; 1 cup tortilla chips, crushed; Optional garnishes: jalapeño, diced; toasted pumpkin seeds; diced avocado; or diced jicama

ByMatteo Rossi February 22, 2026February 22, 2026

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Introduction

This Tex-Mex Chopped Chicken Salad is a vibrant and flavorful meal that’s perfect for a quick lunch or dinner. Packed with fresh vegetables, tender chicken, and a zesty ranch-taco dressing, it’s a colorful dish that satisfies cravings with every bite.

A colorful salad served in a white square bowl on a white marbled surface, showing a base layer of green lettuce leaves with a creamy dressing mixed in. On top of this, there are chunks of grilled chicken with a light brown color, scattered yellow corn kernels, black beans, and diced green bell pepper. Bright red tomato pieces and fresh cilantro leaves are spread throughout the salad. In the center, there are strips of red and blue tortilla chips layered over the ingredients, with two thin slices of lime placed on top, adding a fresh, bright green touch. The overall mix shows a fresh, vibrant texture with a variety of colors and ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup ranch dressing
2 Tbsp taco seasoning, hot or mild
3 cups cooked chicken, cooled and diced
4 cups Romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 cup corn kernels, fresh or frozen
4-5 green onions, sliced
1 (15 oz) can black beans, drained and rinsed
4 oz sharp cheddar cheese or pepper jack, cut into ¼” cubes
¼ cup cilantro, chopped
Juice of ½ lime
1 cup tortilla chips, crushed
Optional garnishes: jalapeño, toasted pumpkin seeds, diced avocado, or jicama

Instructions

Step 1: In a small bowl, stir together the ranch dressing and taco seasoning until well combined. Refrigerate the dressing until ready to use.
Step 2: In a large bowl, combine the diced chicken, chopped Romaine lettuce, diced tomatoes, diced cucumber, corn kernels, sliced green onions, black beans, cubed cheese, chopped cilantro, and lime juice. Gently toss the ingredients together.
Step 3: Gradually add the dressing to the salad, tossing gently after each addition until the salad is lightly coated with dressing.
Step 4: Season the salad with salt and pepper to taste. Just before serving, sprinkle the crushed tortilla chips on top and add any optional garnishes you like.
Step 5: Serve immediately for the best texture and freshness.

Tips & Variations

Use rotisserie chicken for a quick shortcut that adds extra flavor.
Add diced avocado or jicama for a creamy or crunchy texture contrast.
For extra heat, include diced jalapeños or a dash of hot sauce in the dressing.
Swap black beans for pinto beans or kidney beans if preferred.
To make it vegetarian, omit the chicken and add extra beans or grilled vegetables.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Mix just before serving to keep the lettuce crisp and the chips crunchy. Leftovers can be reheated if desired, but this salad is best enjoyed cold and fresh.

How to Serve

A white square bowl is filled with a fresh layered salad. The base layer consists of chopped green lettuce leaves with a creamy dressing, followed by scattered pieces of cooked chicken breast that are light golden brown. On top, there are chunks of red tomatoes, black beans, and yellow corn kernels adding color contrast. Thin strips of red and purple tortilla chips spread across the salad give a crunchy texture. Bright green diced bell peppers and fresh chopped cilantro sprinkle over the dish. At the center of the salad, two lime wedges rest on top as a garnish. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the ingredients and dressing separately in advance, but toss the salad with the dressing and chips just before serving to maintain freshness and prevent sogginess.