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
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
- 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.
