Can I use a different type of dressing?

Absolutely! Classic ranch brings creaminess, but feel free to swap in a zesty vinaigrette, avocado-lime dressing, or even Greek yogurt mixed with taco spices. Just make sure it has enough flavor to stand up to the bold ingredients.

What kind of chicken works best?

This recipe is incredibly forgiving. Use leftover rotisserie chicken, grilled chicken breasts, or even store-bought pre-cooked chicken strips. Just chop or shred it small so it catches all the other ingredients in each bite.

Is there a way to make this salad ahead?

Yes! Prep all components ahead and store separately in the fridge. Assemble and dress right before serving to keep things crisp and fresh.

Can I make it spicier?

Go for it! Add cayenne or chili powder to the dressing, toss in diced fresh jalapeño, or drizzle with your favorite hot sauce.

Tex-Mex Chopped Chicken Salad Recipe

Name: Tex-Mex Chopped Chicken Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Tex-Mex
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 cheese, cut into ¼” cubes; 1/4 cup cilantro, chopped; Juice of 1/2 lime; 1 cup tortilla chips, crushed; Jalapeño, diced; Toasted pumpkin seeds; Diced avocado or jicama

Description

This vibrant Tex-Mex Chopped Chicken Salad is a hearty, flavor-packed dish combining tender chicken, crisp Romaine lettuce, fresh vegetables, black beans, creamy cheese, and a zesty ranch-taco dressing. Perfect for lunch or dinner, this easy-to-make salad delivers bright, bold Tex-Mex flavors and a satisfying crunch in every bite.

Ingredients

Units 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 1/4” 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

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Instructions

Prepare the Dressing: In a small bowl, combine the ranch dressing with the taco seasoning. Stir until fully blended, then refrigerate the dressing until you’re ready to use it. This allows the flavors to meld.
Assemble the Salad: In a large salad bowl, add the chopped chicken, Romaine lettuce, diced tomatoes, cucumber, corn, green onions, black beans, cubed cheese, and chopped cilantro. Squeeze the lime juice over the mixture, then gently toss all the ingredients together until evenly distributed.
Add the Dressing: Gradually add the prepared dressing to the salad, a little at a time, tossing gently until the salad is lightly coated. You may not need all of the dressing, so add to taste.
Finish & Serve: Season the salad with salt and pepper to your taste. Just before serving, fold in the crushed tortilla chips for added crunch. Garnish with diced jalapeño, toasted pumpkin seeds, or diced avocado/jicama if desired. Serve immediately.

Notes

For faster meal prep, use rotisserie chicken or leftover cooked chicken.
Add dressing right before serving to keep the salad crisp.
Customize your garnishes for extra flavor and texture.
This salad is naturally gluten-free if you use gluten-free tortilla chips and taco seasoning.
Adjust the spice level by using mild or hot taco seasoning—or add more jalapeño.

Nutrition

Serving Size: 1/6 of recipe
Calories: 340
Sugar: 5g
Sodium: 680mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 6g
Protein: 22g
Cholesterol: 55mg