If you’re looking for a vibrant, flavorful, and satisfying salad that brings a burst of Southwestern charm to your table, this Tex-Mex Chopped Chicken Salad Recipe is an absolute winner. With its colorful medley of fresh veggies, tender seasoned chicken, creamy ranch-taco dressing, and crunchy tortilla chips, every bite feels like a fiesta. It’s the perfect balance of juicy, crisp, creamy, and zesty elements that come together effortlessly to create a salad that’s anything but ordinary. Whether you’re whipping it up for a casual lunch or a crowd-pleasing dinner, this recipe delivers bold flavors and textures that keep you coming back for more.
Ingredients You’ll Need
The magic of this Tex-Mex Chopped Chicken Salad Recipe lies in its simple yet essential ingredients. Each one plays a special role in building layers of flavor and texture, while vibrant colors make this salad as beautiful as it is tasty.
- 1 cup ranch dressing: Creamy base that balances the spicy taco seasoning perfectly.
- 2 Tbsp taco seasoning: Adds that unmistakable Tex-Mex kick, customize to your spice preference.
- 3 cups chicken, cooked and diced: Protein-packed and tender, the salad’s hearty foundation.
- 4 cups Romaine lettuce, chopped: Crisp greens that provide freshness and crunch.
- 2 Roma tomatoes, diced: Juicy bursts of sweetness and acidity to brighten the dish.
- 1 cucumber, seeded and diced: Cool, refreshing texture to balance the spicier notes.
- 1 cup corn kernels: Sweet and slightly smoky, adding color and a touch of natural sweetness.
- 4-5 green onions, sliced: Mild onion flavor that lifts the salad with subtle sharpness.
- 1 (15 oz) can black beans, drained and rinsed: Earthy and filling, adding both protein and fiber.
- 4 oz sharp cheddar or pepper jack cheese, cubed: Creamy and slightly tangy with just a hint of spice if you choose pepper jack.
- ¼ cup cilantro, chopped: Herbaceous notes that bring freshness and complexity.
- Juice of ½ lime: Bright acidity that ties all flavors together beautifully.
- 1 cup tortilla chips, crushed: Crunchy topping that delivers the best Tex-Mex salad texture contrast.
- Jalapeño, diced (optional): For those who love a little extra heat and bite.
- Toasted pumpkin seeds: Nutty crunch and a unique garnish twist.
- Diced avocado or jicama: Creamy or crisp additions that elevate every forkful.
How to Make Tex-Mex Chopped Chicken Salad Recipe
Step 1: Prepare the Dressing
Start by mixing the ranch dressing with the taco seasoning in a small bowl. Stir them together thoroughly so the seasoning infuses the ranch with that signature Tex-Mex zing. Pop the dressing into the fridge to let all those flavors marry nicely while you prep the rest of the salad. This step sets the foundation for the creamy, spicy dressing that makes this salad unforgettable.
Step 2: Assemble the Salad
Grab your largest salad bowl and pile in the cooked, diced chicken along with the chopped Romaine lettuce, juicy tomatoes, refreshing cucumber, sweet corn kernels, sliced green onions, rinsed black beans, cubed cheese, and chopped cilantro. The real fun here is watching all these vibrant colors and textures come together. Finish this step by squeezing the fresh lime juice over everything, which brightens and ties the ingredients beautifully. Toss gently to blend without crushing anything.
Step 3: Add the Dressing
Pour the refrigerated dressing over your salad a little at a time. Toss gently as you go to evenly coat the ingredients with just enough dressing to add creaminess without drowning the salad. You might find that you don’t need all the dressing, so taste as you mix and adjust accordingly for your perfect balance.
Step 4: Finish & Serve
Season the salad lightly with salt and pepper to your liking. Just before serving, fold in the crushed tortilla chips—they’re the star crunch factor that brings this Tex-Mex Chopped Chicken Salad Recipe to life. If you want to take it up a notch, sprinkle diced jalapeños, toasted pumpkin seeds, or creamy avocado or jicama over the top. Serve immediately so your tortilla chips stay perfectly crispy.
How to Serve Tex-Mex Chopped Chicken Salad Recipe
Garnishes
Enhance your salad by adding garnishes that add texture and a burst of flavor. Fresh diced jalapeños give a lively spice kick, toasted pumpkin seeds introduce an earthy crunch, and creamy avocado or jicama brings lovely contrast. These little extras turn a great salad into a showstopper.
Side Dishes
This salad shines as a main event but pairs wonderfully with simple sides like warm cornbread, chips and salsa, or even a light soup. The combination enhances your Tex-Mex dining experience without overshadowing the salad’s vibrant personality.
Creative Ways to Present
Serve this Tex-Mex Chopped Chicken Salad Recipe in a large shallow bowl for communal sharing or individually layered in clear glass jars for a stylish presentation at lunch on the go. You can also pile it onto crispy tortilla bowls for a scoopable delight that’s perfect for parties or casual dinners.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad components separated if possible to maintain freshness—store the chopped salad without the tortilla chips and dressing in airtight containers in the fridge. Add the chips and dressing just before serving to keep everything crisp and flavorful.
Freezing
Because of the fresh veggies and creamy dressing, this salad is not ideal for freezing. The texture, especially of the lettuce and avocado, can become mushy upon thawing, which takes away from the delicious contrast.
Reheating
This Tex-Mex Chopped Chicken Salad Recipe is best enjoyed cold or at room temperature. If you want warm chicken, heat the diced chicken separately and toss with the salad just before serving, but avoid reheating the whole salad to preserve its fresh crunch.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor. Just shred or dice it and toss it right in.
Is there a way to make this salad vegan?
Yes! Replace the chicken with grilled tofu or roasted chickpeas, swap the dairy cheese for a plant-based alternative, and use a vegan ranch or creamy cilantro dressing to keep it flavorful and satisfying.
How spicy is this salad with the taco seasoning?
The spice level depends on the taco seasoning you use. You can choose mild for a gentle kick or hot if you love bold heat. Adjust the jalapeño garnish accordingly to suit your palate.
Can I prepare this salad in advance for a party?
You can prep all the chopped ingredients and the dressing ahead of time but combine and add the crunchy tortilla chips just before serving to keep everything fresh and crispy.
What can I substitute if I don’t have Romaine lettuce?
Iceberg or a crisp green leaf lettuce works well, or you can mix in some baby spinach or kale for a more nutrient-dense variation. Just keep the texture in mind to preserve that satisfying crunch.
Final Thoughts
This Tex-Mex Chopped Chicken Salad Recipe is one of those dishes you’ll want to make again and again because it strikes the perfect balance between fresh ingredients and bold flavors with effortless preparation. It’s colorful, crunchy, and endlessly customizable, making it a staple for weeknight dinners, lunchboxes, or gathering with friends. Go ahead—give it a try and watch it become your new favorite go-to salad.
Print
Tex-Mex Chopped Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This Tex-Mex Chopped Chicken Salad is a vibrant and flavorful dish perfect for a quick and satisfying meal. Combining tender diced chicken with fresh Romaine lettuce, tomatoes, cucumbers, corn, black beans, sharp cheddar cheese, and a zesty taco-seasoned ranch dressing, this salad offers a delightful mix of textures and bold southwestern flavors. The addition of crushed tortilla chips adds a pleasant crunch, while optional garnishes like jalapeño, toasted pumpkin seeds, and diced avocado or jicama elevate the dish, making it ideal for lunch or dinner.
Ingredients
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
- 1/4 cup cilantro, chopped
- Juice of 1/2 lime
- 1 cup tortilla chips, crushed
Optional Garnishes
- Jalapeño, diced
- Toasted pumpkin seeds
- Diced avocado or jicama
Instructions
- Prepare the Dressing: In a small bowl, combine 1 cup ranch dressing with 2 tablespoons taco seasoning. Stir thoroughly until well blended. Refrigerate the dressing to allow flavors to meld while preparing the salad.
- Assemble the Salad: In a large bowl, add 3 cups diced cooked chicken, 4 cups chopped Romaine lettuce, 2 diced Roma tomatoes, 1 diced and seeded cucumber, 1 cup corn kernels, 4-5 sliced green onions, 15 oz drained and rinsed black beans, 4 oz cubed sharp cheddar or pepper jack cheese, and 1/4 cup chopped cilantro. Squeeze juice of half a lime over the mixture and gently toss all ingredients until evenly combined.
- Add the Dressing: Gradually pour the prepared seasoned ranch dressing over the salad a little at a time, tossing gently after each addition to coat evenly. Use as much dressing as preferred to lightly coat the salad without overdressing.
- Finish and Serve: Season the salad with salt and freshly ground black pepper to taste. Just before serving, fold in 1 cup crushed tortilla chips to add crunch. Garnish with diced jalapeño, toasted pumpkin seeds, or diced avocado or jicama if desired. Serve immediately for best texture and flavor.
Notes
- Use wild-caught or organic chicken for a healthier option.
- For a spicier salad, increase the taco seasoning or add more diced jalapeño.
- Fresh corn kernels add sweetness, but frozen corn is a convenient alternative; thaw before using.
- Substitute ranch dressing with a dairy-free ranch or cilantro-lime dressing for a different twist.
- Add avocado just before serving to prevent browning.
- Serve with extra tortilla chips on the side for an added crunch.
