Description
This Tex-Mex Chopped Chicken Salad is a vibrant, flavorful dish combining tender diced chicken with fresh vegetables, black beans, and sharp cheddar cheese. Tossed in a zesty ranch and taco seasoning dressing and topped with crunchy tortilla chips and optional jalapeño, pumpkin seeds, or avocado, it offers a satisfying blend of textures and bold southwestern flavors. Perfect as a quick lunch or light dinner, this salad comes together in just 25 minutes and serves 6.
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, to taste)
- Toasted pumpkin seeds (optional, for garnish)
- Diced avocado or jicama (optional, for garnish)
Instructions
- Prepare the Dressing: In a small bowl, combine the ranch dressing with the taco seasoning, stirring until fully blended. Refrigerate the dressing to allow the flavors to meld while you prepare the rest of the salad.
- Assemble the Salad: In a large salad bowl, add the diced cooked chicken, chopped Romaine lettuce, diced tomatoes, cucumber, corn kernels, sliced green onions, drained black beans, cubed cheese, and chopped cilantro. Squeeze the juice of half a lime over the mixture, then gently toss until all ingredients are evenly distributed.
- Add the Dressing: Gradually pour the prepared dressing over the salad, adding a little at a time. Toss gently after each addition so the salad is lightly coated without becoming soggy. Adjust the amount of dressing to your preference.
- Finish & Serve: Season the salad with salt and pepper to taste. Just before serving, fold in the crushed tortilla chips for a satisfying crunch. Garnish with diced jalapeño, toasted pumpkin seeds, or diced avocado or jicama if desired. Serve immediately for best texture.
Notes
- Use cooked chicken from leftovers, rotisserie chicken, or quickly poach chicken breasts for convenience.
- The salad is best served immediately after adding tortilla chips to maintain their crunch.
- Adjust the spiciness by choosing hot or mild taco seasoning and the amount of jalapeño garnish.
- For a dairy-free version, substitute ranch dressing and cheese with vegan alternatives.
- Leftover salad can be stored without tortilla chips and dressing; add fresh dressing and chips before serving later.
- You can swap jicama for avocado if you prefer a creamier garnish.
