Description
This Tex-Mex Chopped Chicken Salad is a vibrant and flavorful dish perfect for a quick lunch or light dinner. Featuring tender diced chicken, crisp Romaine lettuce, fresh vegetables, and a zesty ranch-taco dressing, it’s topped with crunchy tortilla chips and optional jalapeños, pumpkin seeds, or avocado for added texture and taste. Ready in just 25 minutes, this salad combines the best of Tex-Mex flavors in a healthy, satisfying meal for six servings.
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 cheese, cut into ¼” cubes
- 1/4 cup cilantro, chopped
- Juice of 1/2 lime
- 1 cup tortilla chips, crushed
- Jalapeño, diced (optional)
- Toasted pumpkin seeds (optional)
- Diced avocado or jicama (optional)
Instructions
- Prepare the Dressing: In a small bowl, combine the ranch dressing with the taco seasoning, stirring until fully blended. Refrigerate the dressing to allow the flavors to meld before using.
- Assemble the Salad: In a large salad bowl, add the diced chicken, chopped Romaine lettuce, diced tomatoes, diced cucumber, corn kernels, sliced green onions, drained black beans, cubed cheese, and chopped cilantro. Squeeze the lime juice over the mixture and gently toss until all ingredients are evenly combined.
- Add the Dressing: Gradually pour the prepared dressing over the salad, adding a little at a time. Toss gently to lightly coat the salad, adding more dressing as needed for taste.
- Finish & Serve: Season the salad with salt and pepper according to your preference. Just before serving, fold in the crushed tortilla chips to add crunch. Garnish with diced jalapeño, toasted pumpkin seeds, or diced avocado/jicama if desired. Serve immediately for the freshest flavor and crisp texture.
Notes
- For a spicier kick, increase the amount of taco seasoning or add more diced jalapeños.
- To make this salad dairy-free, omit the cheese or substitute with a vegan cheese option.
- Use fresh corn kernels if available for better flavor, but frozen corn works well too—just thaw beforehand.
- This salad is best served immediately after adding the tortilla chips to maintain their crunch.
- Leftover salad can be stored without tortilla chips in an airtight container in the fridge for up to 2 days.
