Tex-Mex Chopped Chicken Salad Recipe
If you’re craving a salad that packs vibrant flavors, satisfying textures, and a delightful kick, this Tex-Mex Chopped Chicken Salad Recipe is about to become your new favorite go-to. Bursting with colorful veggies, tender chicken, zesty seasonings, and a creamy ranch-taco dressing, this salad brings together the best of Tex-Mex goodness in every bite. It’s fresh, easy to prepare, and perfect for a quick lunch, a family dinner, or even a festive gathering where you want to impress without the fuss.
Ingredients You’ll Need
Each ingredient in this Tex-Mex Chopped Chicken Salad Recipe plays a special role, creating a perfect harmony of textures, colors, and flavors that sing together beautifully. From the crispness of Romaine to the zingy lime juice and the creamy dressing, no component is here by accident.
- Ranch dressing: The creamy base that softens the spices and brings everything together smoothly.
- Taco seasoning: Adds that signature Tex-Mex punch with a blend of chili, cumin, and other spices.
- Cooked chicken: Tender, diced chicken provides hearty protein to keep you full and satisfied.
- Romaine lettuce: Crunchy and fresh, it’s the bed for all your delicious toppings.
- Roma tomatoes: Juicy and sweet, they brighten the salad with their ruby-red color.
- Cucumber: Cool and crisp, it adds refreshing texture without overpowering the dish.
- Corn kernels: A touch of natural sweetness that balances the savory elements.
- Green onions: Mildly sharp with a pop of green, enhancing the salad’s aroma and taste.
- Black beans: Earthy and protein-rich, they complement the chicken perfectly.
- Cheddar or pepper jack cheese: Cubed to add a creamy, slightly spicy bite.
- Cilantro: Bright and herbaceous, it lifts the entire salad with fresh notes.
- Lime juice: Essential for that citrus zing, waking up all the flavors.
- Tortilla chips: Crushed for a fun, crunchy surprise in every forkful.
- Jalapeño (optional): For those who want an extra fiery kick.
- Toasted pumpkin seeds: Nutty crunch that’s a delightful finishing touch.
- Diced avocado or jicama: Adds creaminess or a crisp, juicy texture for extra dimension.
How to Make Tex-Mex Chopped Chicken Salad Recipe
Step 1: Prepare the Dressing
Start by mixing ranch dressing with taco seasoning in a small bowl. Stir until the spices are fully blended into the creamy base. Pop it into the fridge while you assemble the rest — letting those flavors mingle makes the dressing truly shine.
Step 2: Assemble the Salad
In a large bowl, combine your diced chicken, chopped Romaine, diced tomatoes, cucumber, corn kernels, sliced green onions, rinsed black beans, cheese cubes, and chopped cilantro. Give everything a good squeeze of fresh lime juice and gently toss to mix all those vibrant ingredients evenly.
Step 3: Add the Dressing
Slowly drizzle your prepared dressing over the salad bit by bit, tossing gently as you go to ensure every bite gets coated without becoming soggy. Use only as much as you like — some prefer it lightly dressed, others more indulgent. It’s all about your personal taste!
Step 4: Finish and Serve
Season with salt and pepper to taste, then fold in crushed tortilla chips at the very end for that irresistible crunch. Garnish with diced jalapeño, toasted pumpkin seeds, or avocado or jicama if you like. Serve immediately for the freshest experience, brimming with Tex-Mex flair.
How to Serve Tex-Mex Chopped Chicken Salad Recipe
Garnishes
Don’t be shy with garnishes! Jalapeños add a welcome heat that excites your palate, while toasted pumpkin seeds contribute a nutty crunch that contrasts beautifully with the salad’s tender ingredients. Creamy diced avocado or crisp jicama bring extra texture layers and a burst of freshness.
Side Dishes
This salad is a flavorful centerpiece but pairs wonderfully with simple sides like warm cornbread, black bean soup, or even some smoky grilled vegetables. These options complement the Tex-Mex Chopped Chicken Salad Recipe without overwhelming it, keeping your meal balanced and satisfying.
Creative Ways to Present
Try serving this salad in individual mason jars for a charming picnic-ready option or scoop it into crispy tortilla bowls for an edible serving vessel. You can also spoon it over a bed of cilantro-lime rice for a heartier Tex-Mex bowl variation everyone will love.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salad and dressing separately in airtight containers. This prevents the salad from getting soggy and keeps the greens crisp. When ready to enjoy again, toss the salad with dressing just before serving.
Freezing
Because of the fresh veggies and dressing, freezing the Tex-Mex Chopped Chicken Salad Recipe is not recommended. It’s best enjoyed fresh to preserve those crunchy textures and vibrant flavors.
Reheating
If you want to warm up the chicken portion, simply heat it separately on the stove or microwave, then add it to the fresh salad ingredients without reheating the entire salad. This way, everything stays bright, fresh, and perfect in texture.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken works perfectly and saves a lot of time. Just be sure to dice it into bite-sized pieces to blend well with the rest of your salad.
What can I substitute if I don’t have ranch dressing?
You could try a creamy Greek yogurt mixed with taco seasoning for a lighter but still tangy alternative that keeps with the Tex-Mex vibe.
Is this salad gluten-free?
Yes, the core ingredients are gluten-free. Just double-check your taco seasoning and ensure tortilla chips are made gluten-free if that’s a concern.
Can I make this salad vegan?
To veganize it, swap the chicken for grilled tofu or tempeh, use a plant-based ranch dressing, and omit the cheese or use a vegan cheese alternative.
How spicy is the salad, and can I adjust it?
The heat level depends on your taco seasoning and how many jalapeños you add. Use mild seasoning and skip the jalapeños if you want to keep things gentle, or ramp it up as you like.
Final Thoughts
This Tex-Mex Chopped Chicken Salad Recipe is a celebration of fresh ingredients, bold flavors, and delightful textures that make every bite an adventure. Whether you’re preparing a quick weeknight meal or entertaining guests, it’s a crowd-pleaser that’s as easy to make as it is delicious. Give it a try and watch it become a beloved staple in your recipe collection!
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Tex-Mex Chopped Chicken Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A refreshing and flavorful Tex-Mex Chopped Chicken Salad combining tender diced chicken and fresh vegetables with a zesty ranch and taco seasoning dressing, topped with crunchy tortilla chips and optional jalapeño and avocado for an exciting, colorful meal perfect for quick lunches or light dinners.
Ingredients
For the Dressing
- 1 cup ranch dressing
- 2 Tbsp taco seasoning (hot or mild)
For the 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 thoroughly. Stir until fully blended and refrigerate until ready to use, allowing the flavors to meld.
- Assemble the Salad: In a large salad bowl, add diced chicken, chopped Romaine lettuce, diced tomatoes, cucumber, corn kernels, sliced green onions, rinsed black beans, cubed cheese, and chopped cilantro. Squeeze the juice of half a lime over the mixture and gently toss everything together to combine evenly.
- Add the Dressing: Gradually pour the prepared dressing over the salad a little at a time. Toss gently after each addition until the salad is lightly coated, adjusting the amount of dressing to your taste.
- Finish & Serve: Season the salad with salt and pepper to taste. Just before serving, fold in the crushed tortilla chips to add a crunchy texture. Optionally garnish with diced jalapeño, toasted pumpkin seeds, or diced avocado or jicama. Serve immediately for the best freshness and crunch.
Notes
- Use cooked chicken leftovers or rotisserie chicken for a quick prep.
- For extra spice, add more jalapeño or a spicier taco seasoning.
- The dressing can be made ahead and refrigerated up to 3 days.
- Substitute any cheese with a dairy-free option to make it lactose-free.
- Use fresh corn when in season for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
