Tex-Mex Chopped Chicken Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/tex-mex-chopped-chicken-salad-recipe/
