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
Scale
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
