Description
A vibrant and hearty Chicken Taco Chopped Salad combining seasoned and seared chicken breasts with fresh vegetables, black beans, corn, cheese, and creamy salsa ranch dressing, topped with crunchy tortilla chips for texture. Perfect for a quick, flavorful, and satisfying meal.
Ingredients
Scale
Protein
- 2 large boneless, skinless chicken breasts (about 1 lb)
Seasonings & Oils
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Ingredients
- 6 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn kernels, drained
- 1/2 cup red onion, finely diced
- 1 cup shredded cheddar or Mexican blend cheese
- 1 avocado, diced
Toppings and Dressing
- 1 cup crushed tortilla chips
- 1/2 cup ranch dressing
- 1/3 cup tomato salsa
- Juice of 1/2 lime
Instructions
- Season and cook chicken: Preheat a skillet over medium-high heat. Rub the chicken breasts thoroughly with olive oil, then season evenly with taco seasoning, salt, and black pepper. Place the chicken in the hot skillet and cook for 6-7 minutes on each side until the chicken is cooked through and juices run clear.
- Rest and chop chicken: Remove the cooked chicken from the heat and let it rest for 5 minutes to retain juices. After resting, chop the chicken into bite-sized pieces suitable for the salad.
- Prepare dressing: In a small bowl, whisk together ranch dressing, tomato salsa, and lime juice until the dressing is smooth and well combined. Set aside for use later.
- Assemble salad base: In a large mixing bowl, combine chopped romaine or iceberg lettuce, halved cherry tomatoes, rinsed and drained black beans, drained corn kernels, finely diced red onion, shredded cheese, and diced avocado. Toss these ingredients gently to distribute evenly.
- Combine and dress: Add the chopped cooked chicken to the salad base. Drizzle the prepared salsa ranch dressing over the salad and toss everything together gently but thoroughly to ensure the dressing coats all ingredients evenly.
- Finish and serve: Just before serving, sprinkle the crushed tortilla chips evenly over the top of the salad to add a fresh crunch. Serve immediately to enjoy the contrasting textures at their best.
Notes
- Letting the chicken rest after cooking ensures it stays juicy and tender when chopped.
- For a spicier kick, add jalapeño slices or a pinch of cayenne to the dressing.
- Use fresh lime juice for the best flavor impact.
- To make this salad gluten free, verify the taco seasoning and tortilla chips are gluten free.
- For a vegetarian variation, substitute the chicken with grilled tofu or roasted chickpeas.
