Tex-Mex Chopped Chicken Salad Recipe

Introduction

This Tex-Mex Chopped Chicken Salad is a vibrant and satisfying dish perfect for a quick lunch or light dinner. Packed with fresh veggies, tender chicken, and a zesty taco-seasoned ranch dressing, it brings bold flavors and crunchy textures in every bite.

Ingredients

• 1 cup ranch dressing
• 2 Tbsp taco seasoning, hot or mild
• 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, cut into ¼” cubes
• 1/4 cup cilantro, chopped
• Juice of 1/2 of a lime
• 1 cup tortilla chips, crushed
• Optional garnishes: jalapeño, diced; toasted pumpkin seeds; diced avocado; or jicama

Instructions

1. Step 1: In a small bowl, stir together the ranch dressing and taco seasoning until well combined. Refrigerate the dressing until ready to use.
2. Step 2: In a large bowl, combine the diced chicken, chopped Romaine lettuce, diced tomatoes, cucumber, corn, green onions, black beans, cheese cubes, cilantro, and lime juice. Toss gently to mix.
3. Step 3: Add the dressing gradually, tossing lightly until the salad is evenly coated but not soggy.
4. Step 4: Season with salt and pepper to taste. Just before serving, sprinkle crushed tortilla chips on top for added crunch.
5. Step 5: Garnish with your choice of jalapeño, toasted pumpkin seeds, diced avocado, or jicama if desired. Serve immediately.

Tips & Variations

• For a vegetarian version, omit the chicken and add extra black beans or grilled vegetables.
• Use rotisserie chicken to save time and add extra flavor.
• If you prefer a creamier dressing, add a spoonful of sour cream or Greek yogurt to the ranch mixture.
• Swap sharp cheddar for pepper jack if you like a bit more spice in your salad.
• To keep the salad crisp, add the crushed tortilla chips just before serving, not while storing.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add dressing and tortilla chips just before serving to maintain freshness and crunch. Leftovers can be enjoyed cold or at room temperature but are best eaten the same day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, prepare the salad ingredients and dressing separately and combine them just before serving to ensure the lettuce and chips stay crisp.

What can I use if I don’t have taco seasoning?

You can make a simple substitute using chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper to taste.

Tex-Mex Chopped Chicken Salad Recipe

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A flavorful and refreshing Tex-Mex Chopped Chicken Salad combining tender chicken, fresh vegetables, and a zesty taco-seasoned ranch dressing. This quick and easy salad is perfect for a light lunch or dinner and serves six.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

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, cut into ¼” cubes
• 1/4 cup cilantro, chopped
• Juice of 1/2 of a lime
• 1 cup tortilla chips, crushed
• Optional garnishes: jalapeño, diced; toasted pumpkin seeds; diced avocado; jicama

Instructions

1. Prepare the dressing: In a small bowl, mix together 1 cup of ranch dressing with 2 tablespoons of your preferred taco seasoning, whether hot or mild. Stir thoroughly to combine and then refrigerate the dressing until you are ready to use it.
2. Toss the salad: In a large mixing bowl, combine the diced cooked chicken, chopped Romaine lettuce, diced Roma tomatoes, seeded and diced cucumber, corn kernels, sliced green onions, drained black beans, cubed sharp cheddar or pepper jack cheese, chopped cilantro, and the juice of half a lime. Toss all these ingredients well to distribute evenly.
3. Add the dressing: Slowly add the prepared dressing to the salad a little at a time, tossing gently with each addition until the salad is lightly coated but not drenched.
4. Season and serve: Taste the salad and season with salt and freshly ground black pepper as desired. Finally, top the salad with crushed tortilla chips and any optional garnishes such as diced jalapeño, toasted pumpkin seeds, diced avocado, or jicama. Serve immediately to enjoy the freshness and crunch.

Notes

• Use cooked chicken from a rotisserie or leftover grilled chicken for convenience.
• For a spicier salad, choose hot taco seasoning and add diced jalapeños as garnish.
• If fresh corn is unavailable, frozen corn works well—just thaw before adding.
• To make the salad vegetarian, omit chicken and add more beans or a plant-based protein.
• Tortilla chips add essential crunch; add them right before serving to keep them crisp.
• Store leftover salad and dressing separately to maintain freshness.

Keywords: Tex-Mex salad, chicken salad, chopped salad, ranch dressing, taco seasoning, healthy lunch, easy salad