This Tex-Mex Chopped Chicken Salad is bold, refreshing, and packed with flavor! With tender chicken, crisp veggies, hearty black beans, and a creamy taco-spiced ranch dressing, it’s a satisfying meal that’s perfect for lunch or dinner.
Ingredients
For the Dressing:
- 1 cup ranch dressing
- 2 tablespoons taco seasoning (hot or mild, your choice)
For the Salad:
- 3 cups cooked, cooled, and diced chicken
- 4 cups chopped Romaine lettuce (about 1 head)
- 2 Roma tomatoes, diced
- 1 cucumber, seeded and diced
- 1 cup corn kernels (fresh, frozen, or canned & drained)
- 4–5 green onions, sliced
- 1 (15 oz) can black beans, drained and rinsed
- 4 oz sharp cheddar or pepper jack cheese, cut into ¼-inch cubes
- ¼ cup fresh cilantro, chopped
- Juice of ½ lime
- 1 cup tortilla chips, crushed
Optional Garnishes:
- Diced jalapeños
- Toasted pumpkin seeds
- Diced avocado
- Diced jicama
Instructions
1. Make the Dressing:
In a small bowl, whisk together the ranch dressing and taco seasoning until well blended. Set aside.
2. Assemble the Salad:
In a large salad bowl, combine the chicken, lettuce, tomatoes, cucumber, corn, green onions, black beans, cheese, and cilantro.
Drizzle with lime juice, then toss everything together.
3. Dress & Garnish:
Pour the taco ranch dressing over the salad and toss until evenly coated.
Top with crushed tortilla chips and any optional garnishes you like: jalapeños for spice, pumpkin seeds for crunch, avocado for creaminess, or jicama for extra crunch.
Serving Suggestions:
✅ Serve as a hearty main dish or divide into smaller portions for a side salad.
✅ Great for meal prep — store undressed salad and dressing separately until ready to eat.
Craving More Tex-Mex?
Tried this recipe? I’d love to hear how you customized it! Share your version in the comments below. 🌮🥗