Tex-Mex Chopped Chicken Salad Recipe

Introduction

This Tex-Mex Chopped Chicken Salad is a vibrant, flavor-packed dish perfect for a quick lunch or light dinner. Crisp vegetables, tender chicken, and a zesty homemade dressing come together to create a refreshing salad with a satisfying Tex-Mex twist.

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
• ¼ cup cilantro, chopped
• Juice of ½ 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 until ready to use.
2. Step 2: In a large bowl, combine the diced chicken, chopped Romaine lettuce, diced tomatoes, cucumber, corn, sliced green onions, black beans, cubed cheese, and chopped cilantro.
3. Step 3: Add the dressing a little at a time to the salad, tossing gently until the ingredients are lightly coated.
4. Step 4: Squeeze the lime juice over the salad and season with salt and pepper to taste. Toss once more to distribute the flavors.
5. Step 5: Just before serving, sprinkle the crushed tortilla chips on top for crunch. Add any optional garnishes you like and serve immediately.

Tips & Variations

• For extra spice, add diced jalapeño or a dash of hot sauce to the dressing.
• Try using grilled chicken for a smoky flavor or swap the ranch for a cilantro-lime dressing for a fresher taste.
• To make it vegetarian, omit the chicken and add extra beans or grilled vegetables.
• Serve this salad with warm flour tortillas for a heartier meal.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the tortilla chips separate and add them just before serving to maintain crunch. If needed, gently toss salad to redistribute dressing before eating. This salad is best enjoyed fresh and does not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this salad?

Yes, rotisserie chicken works perfectly and adds great flavor while saving prep time.

How can I make this salad ahead for a party?

Prepare all the salad ingredients and dressing separately. Toss together just before serving and add tortilla chips last to keep them crisp.

Tex-Mex Chopped Chicken Salad Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

This Tex-Mex Chopped Chicken Salad is a vibrant and refreshing dish packed with diced chicken, fresh vegetables, black beans, and a zesty taco-seasoned ranch dressing. Perfect for a quick lunch or dinner, it combines crisp romaine lettuce, juicy tomatoes, crunchy tortilla chips, and a hint of lime for a delightful, colorful salad full of bold flavors and satisfying textures.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Tex-Mex
• Diet: Gluten Free

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
• ¼ cup cilantro, chopped
• Juice of ½ lime
• 1 cup tortilla chips, crushed
• Optional garnishes: jalapeño, diced; toasted pumpkin seeds; diced avocado; or diced jicama

Instructions

1. Prepare the Dressing: In a small bowl, thoroughly stir together the ranch dressing and taco seasoning until well combined. Place the dressing in the refrigerator to chill until ready to use, allowing the flavors to meld.
2. Assemble the Salad: In a large mixing bowl, combine the diced chicken, chopped romaine lettuce, diced Roma tomatoes, seeded and diced cucumber, corn kernels, sliced green onions, black beans, cubed cheese, chopped cilantro, and freshly squeezed lime juice. Gently toss all the ingredients together to distribute evenly.
3. Add Dressing and Mix: Gradually add the prepared dressing a little at a time to the salad mixture, tossing gently after each addition until the salad is lightly coated and flavorful without being overly wet.
4. Season and Garnish: Taste the salad and season with salt and freshly ground black pepper according to your preference. Just before serving, sprinkle the crushed tortilla chips on top for a satisfying crunch. Optionally, garnish with diced jalapeño, toasted pumpkin seeds, diced avocado, or diced jicama for extra texture and flavor.
5. Serve Immediately: Serve the salad fresh to enjoy the crisp ingredients and vibrant flavors at their best. This salad can be enjoyed on its own or as part of a Tex-Mex inspired meal.

Notes

• For a spicier kick, use hot taco seasoning and add diced jalapeños as garnish.
• Use fresh corn kernels for a sweeter, crunchier texture; if using frozen, thaw and drain excess water.
• Cook and cool the chicken ahead of time or use rotisserie chicken to save time.
• Keep the crushed tortilla chips separate until just before serving to maintain their crispness.
• This salad is best consumed fresh; leftovers can be stored covered in the refrigerator for up to 1 day.

Keywords: Tex-Mex salad, chicken salad, chopped salad, ranch dressing, healthy salad, gluten-free salad, quick lunch, easy dinner