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
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
- 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.
