Description
This Tex-Mex Chopped Chicken Salad is a vibrant, flavorful dish perfect for a quick lunch or light dinner. Combining tender diced chicken, fresh vegetables, black beans, and sharp cheddar cheese, all tossed in a zesty homemade ranch-taco dressing, it offers a perfect balance of textures and bold southwestern flavors. Topped with crunchy tortilla chips and optional garnishes like jalapeño or avocado, it’s a colorful and satisfying salad that’s easy to prepare in just 25 minutes.
Ingredients
Scale
Dressing
- 1 cup ranch dressing
- 2 Tbsp taco seasoning, hot or mild
Salad
- 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
Instructions
- Prepare Dressing: In a small bowl, mix together 1 cup ranch dressing with 2 tablespoons of your choice of taco seasoning until well combined. Cover and refrigerate until ready to use, allowing the flavors to meld.
- Toss Salad Ingredients: In a large bowl, combine chopped Romaine lettuce, diced Roma tomatoes, seeded and diced cucumber, corn kernels, sliced green onions, rinsed black beans, diced cooked chicken, cheese cubes, chopped cilantro, and lime juice. Stir gently to distribute ingredients evenly.
- Add Dressing: Gradually add the prepared dressing to the salad mixture a little at a time, tossing gently until everything is lightly coated. This prevents overdressing and keeps the salad crisp.
- Season and Serve: Taste the salad and season with salt and freshly ground black pepper as needed. Just before serving, sprinkle the crushed tortilla chips on top for added crunch. Garnish with optional jalapeño, toasted pumpkin seeds, diced avocado, or jicama if desired. Serve immediately to enjoy maximum freshness.
Notes
- Use cooked chicken breast or rotisserie chicken for convenience.
- For a vegetarian or vegan option, substitute chicken with black beans or grilled tofu and use a vegan ranch dressing.
- Fresh corn kernels add a sweeter crunch, but frozen can be used after thawing.
- To keep the tortilla chips crunchy, add them right before serving.
- Adjust the taco seasoning amount in the dressing to control spice level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for cooking chicken if not precooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
Keywords: Tex-Mex salad, chicken salad, chopped salad, ranch dressing, taco seasoning, healthy lunch, quick salad recipe
