Tex-Mex Chopped Chicken Salad Recipe

Introduction

This Tex-Mex Chopped Chicken Salad is a vibrant, flavor-packed dish perfect for a quick lunch or light dinner. Combining fresh veggies, zesty dressing, and tender chicken, it offers a satisfying crunch and a hint of spice in every bite.

Ingredients

• 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 garnish: jalapeño, toasted pumpkin seeds, diced avocado, or jicama

Instructions

1. Step 1: In a small bowl, stir together ranch dressing and taco seasoning. Refrigerate the dressing until ready to use to let the flavors meld.
2. Step 2: In a large bowl, combine the diced chicken, chopped Romaine lettuce, diced tomatoes, cucumber, corn kernels, sliced green onions, black beans, cheese cubes, chopped cilantro, and lime juice.
3. Step 3: Add the dressing gradually to the salad, tossing gently after each addition until the ingredients are lightly coated.
4. Step 4: Season with salt and pepper to taste, then sprinkle crushed tortilla chips over the top.
5. Step 5: Garnish with your choice of jalapeño, toasted pumpkin seeds, diced avocado, or jicama for extra texture and flavor if desired. Serve immediately for the best crunch.

Tips & Variations

• Use grilled chicken for a smoky flavor or rotisserie chicken for convenience.
• For a dairy-free version, substitute ranch dressing with a dairy-free alternative and omit cheese.
• Add a pinch of cumin or smoked paprika to the dressing for extra depth.
• Make it vegetarian by replacing chicken with extra beans or grilled tofu.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss together and add crushed tortilla chips just before serving to maintain their crunch. Reheating is not recommended as the salad is best served cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the components ahead of time, but it’s best to toss the salad with dressing and tortilla chips right before serving to keep everything crisp and fresh.

What can I substitute for the ranch dressing?

If you prefer, you can use a creamy avocado dressing, Greek yogurt mixed with taco seasoning, or a vinaigrette for a lighter option.

Tex-Mex Chopped Chicken Salad Recipe

Print Recipe

★★★★★

4.4 from 91 reviews

A vibrant and flavorful Tex-Mex Chopped Chicken Salad featuring diced chicken, fresh vegetables, black beans, and a zesty taco-seasoned ranch dressing, topped with crunchy tortilla chips for the perfect texture contrast. Ready in just 25 minutes, this salad is a satisfying and colorful meal ideal for lunch or dinner.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

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
• ¼ cup cilantro, chopped
• Juice of ½ of a lime
• 1 cup tortilla chips, crushed
• Jalapeño, diced (optional)
• Toasted pumpkin seeds (optional)
• Diced avocado or jicama for garnish (optional)

Instructions

1. Prepare the dressing: In a small bowl, stir together the ranch dressing and taco seasoning until well combined. Place the dressing in the refrigerator to chill and let the flavors meld until you are ready to serve.
2. Combine salad ingredients: In a large bowl, add the diced cooked chicken, chopped Romaine lettuce, diced Roma tomatoes, seeded and diced cucumber, corn kernels, sliced green onions, drained and rinsed black beans, cubed cheese, chopped cilantro, and freshly squeezed lime juice. Toss all the ingredients gently to mix them evenly.
3. Add the dressing and toss: Slowly pour the prepared dressing over the salad ingredients a little at a time, tossing continuously until the salad is lightly coated with the dressing. Be careful not to overdress to maintain the salad’s fresh texture.
4. Season and garnish: Taste the salad and season with salt and pepper according to your preference. Just before serving, sprinkle the crushed tortilla chips over the salad for crunch. Optionally, garnish with diced jalapeño, toasted pumpkin seeds, and diced avocado or jicama to add extra flavor and texture.
5. Serve immediately: Serve the salad right away to enjoy the crispness of the fresh ingredients and the crunch of the tortilla chips.

Notes

• For a spicier salad, use hot taco seasoning and add diced jalapeños.
• Use fresh corn kernels in season or thaw frozen corn for convenience.
• The salad is best served immediately to retain the crunch of the tortilla chips.
• Leftover dressing can be stored in the refrigerator for up to 3 days.
• Substitute ranch dressing with a dairy-free alternative for a lactose-free version.
• Add avocado just before serving to prevent browning.

Keywords: Tex-Mex salad, chicken salad, chopped salad, ranch dressing, taco seasoning, easy lunch, healthy salad