If you’re craving a vibrant, fresh dish that delivers a punch of bold flavors with every bite, this Tex-Mex Chopped Chicken Salad Recipe is going to be your new go-to favorite. Imagine tender, seasoned chicken mingling with crisp romaine, sweet corn, creamy avocado, and the zing of lime, all tied together by a luscious ranch-taco dressing. This salad isn’t just a meal; it’s a celebration of textures and tastes that feels both comforting and exciting. It’s super quick to whip up, perfect for feeding a crowd or enjoying as a hearty lunch that satisfies without weighing you down.
Ingredients You’ll Need
These simple yet vibrant ingredients create the heart and soul of this Tex-Mex Chopped Chicken Salad Recipe. Each component contributes to the perfect balance of freshness, creaminess, and spice that makes this salad unforgettable.
- Ranch dressing: The creamy base that brings coolness and richness to balance the salad’s bold flavors.
- Taco seasoning: Adds a warm and spicy kick that infuses the dressing with that unmistakable Tex-Mex taste.
- Cooked chicken: Provides protein with a tender texture, making the salad filling and satisfying.
- Romaine lettuce: Offers the crisp, crunchy foundation that holds all the flavors together beautifully.
- Roma tomatoes: Bring juicy sweetness and a pop of color to brighten each bite.
- Cucumber: Adds refreshing coolness and a subtle crunch that complements the other veggies.
- Corn kernels: Sweet and slightly crisp, they enhance both the texture and the look of the salad.
- Green onions: Impart a gentle sharpness that cuts through the creaminess.
- Black beans: Provide earthiness and heartiness, perfect for a satisfying mouthful.
- Cheese (sharp cheddar or pepper jack): Adds savoriness with a touch of melty richness.
- Cilantro: Infuses a fresh herbaceous note that ties everything to the Tex-Mex theme.
- Lime juice: Lifts the whole salad with zesty brightness and a little tang.
- Tortilla chips: Crushed for that essential crunch that makes every bite exciting.
- Jalapeño: Optional for those who like a spicy kick to amp up the flavor.
- Toasted pumpkin seeds: Offer an unexpected nutty crunch that elevates the texture.
- Diced avocado or jicama: Creamy avocado or crisp jicama both add a wonderful contrast and freshness.
How to Make Tex-Mex Chopped Chicken Salad Recipe
Step 1: Prepare the Dressing
Start off by combining ranch dressing with taco seasoning in a small bowl. Stir them together until the mixture is smooth and uniform. Refrigerate this flavorful dressing until you are ready to pour it over the salad, allowing those lovely spices to mingle beautifully for a richer taste experience.
Step 2: Assemble the Salad Ingredients
Grab a large bowl and add the diced cooked chicken, chopped Romaine lettuce, diced Roma tomatoes, cucumber, corn kernels, sliced green onions, drained black beans, cubed cheese, and chopped cilantro. Drizzle fresh lime juice on top, giving the mixture a gentle squeeze of zest. Toss everything together carefully to ensure all ingredients are well distributed, promising a bright combination in every forkful.
Step 3: Add the Dressing
Slowly pour the chilled dressing over the salad, a little at a time. Toss gently after each addition to coat the ingredients lightly, adjusting the dressing amount to your taste. You want just enough to bring everything together without making the salad soggy or heavy.
Step 4: Finish and Serve
Season with salt and pepper to your preference. Right before serving, fold in the crushed tortilla chips for a satisfying crunch. Garnish with your choice of diced jalapeño for heat, toasted pumpkin seeds for a nutty nibble, or diced avocado or jicama for extra creaminess or crispness. Serve immediately for the best texture and flavor impact.
How to Serve Tex-Mex Chopped Chicken Salad Recipe
Garnishes
Adding garnishes like jalapeño, toasted pumpkin seeds, or diced avocado turns every bite into a delightful textural journey. They offer those little extras that make the salad feel fresh and gourmet, so don’t be shy about piling them on. Plus, cilantro sprinkled on top adds a burst of herbal brightness that’s essential for that authentic Tex-Mex vibe.
Side Dishes
This salad shines perfectly on its own, but pairing it with sides like warm corn tortillas, a fresh fruit salad, or black bean soup turns your meal into a Tex-Mex feast. Each side complements the flavors and textures in the salad, making the whole dining experience even more memorable.
Creative Ways to Present
Try serving this salad in individual mason jars layered beautifully with all the colorful ingredients, perfect for picnics or lunch on the go. Or arrange it on a large platter with tortilla chips artfully scattered around the edges for casual entertaining. Either way, the vibrant colors and inviting textures will make it the star of your table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad without the tortilla chips in an airtight container in the fridge. This keeps the veggies crisp and the chicken tender. Add the chips fresh when you’re ready to enjoy it again to retain that perfect crunch.
Freezing
This salad is best fresh, so freezing isn’t recommended. Ingredients like lettuce and tomatoes won’t hold their texture well once frozen and thawed. For best results, reserve any extra chicken or beans for freezing separately to use in other dishes.
Reheating
Since this is a cold salad, reheating isn’t necessary. If you’d like the chicken warm, simply reheat it before mixing into the salad. Otherwise, enjoy the refreshing chilled texture that brings this Tex-Mex Chopped Chicken Salad Recipe to life.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds rich flavor and tender texture, making your Tex-Mex Chopped Chicken Salad Recipe even easier to prepare.
What can I substitute for ranch dressing?
If you want a lighter twist, try Greek yogurt mixed with taco seasoning. It keeps the creamy tang while trimming calories, keeping the Tex-Mex flavor front and center.
Is this salad suitable for meal prep?
Yes! Just keep the dressing and tortilla chips separate until you’re ready to eat. This helps maintain the salad’s freshness and crunch for several days.
Can I make this salad vegan?
Definitely! Replace the chicken with grilled tofu or seasoned black beans, use a vegan ranch dressing, and omit the cheese or swap it for a plant-based alternative.
How spicy does this salad get?
The heat level depends on your taco seasoning choice and jalapeño addition. You can keep it mild or turn up the spice with hotter seasonings and more jalapeño for a fiery kick.
Final Thoughts
This Tex-Mex Chopped Chicken Salad Recipe is one of those magic dishes that effortlessly combines freshness, zest, and heartiness on a plate. It’s perfect for quick weeknight dinners, casual gatherings, or even a healthy lunch that feels anything but ordinary. I hope you have as much fun making and enjoying it as I do — it really is a fantastic recipe to keep in your back pocket whenever you want something vibrant, flavorful, and downright delicious.
Print
Tex-Mex Chopped Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for cooking chicken if not pre-cooked)
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
Description
This Tex-Mex Chopped Chicken Salad is a vibrant and flavorful dish that blends tender chicken, fresh vegetables, sharp cheese, and a zesty ranch-taco seasoned dressing. Perfect for a quick, healthy meal, it combines crunchy tortilla chips and optional spicy jalapeños or creamy avocado for added texture and flavor. Ready in 25 minutes, it serves six and offers a delicious balance of protein and fresh produce with a Tex-Mex twist.
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 cheese, cut into ¼” cubes
- ¼ cup cilantro, chopped
- Juice of ½ 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. Stir thoroughly until fully blended. Refrigerate the dressing until ready to use, allowing the flavors to meld for enhanced taste.
- Assemble the Salad: In a large salad bowl, add the diced chicken, chopped Romaine lettuce, diced tomatoes, seeded and diced cucumber, corn kernels, sliced green onions, drained black beans, cubed cheese, and chopped cilantro. Squeeze the juice of half a lime over the mixture and gently toss all ingredients together to ensure even distribution.
- Add the Dressing: Gradually pour the prepared dressing over the salad a little at a time. Toss gently after each addition to lightly coat the salad without making it soggy. Adjust the amount of dressing according to your taste preference.
- Finish & Serve: Season the salad with salt and freshly ground pepper to taste. Just before serving, fold in the crushed tortilla chips to add a delightful crunch. Garnish with optional diced jalapeño, toasted pumpkin seeds, or diced avocado or jicama for extra flavor and texture. Serve immediately for best freshness.
Notes
- This salad is best enjoyed fresh to keep the tortilla chips crunchy.
- For a spicier kick, increase the amount of jalapeño or choose hot taco seasoning.
- Leftover salad can be stored without the tortilla chips to prevent sogginess and add chips fresh when serving.
- Substitute chicken with turkey or a plant-based protein for variation.
- Use homemade ranch dressing for a healthier, preservative-free option.
