This Tex-Mex Chopped Chicken Salad is a vibrant medley of crisp veggies, hearty chicken, and bold Tex-Mex flavors, all tossed in a creamy, spiced ranch dressing. With a mix of textures from juicy tomatoes, crunchy tortilla chips, and creamy cheese, every bite is a fiesta of flavors. Perfect for a satisfying lunch, dinner, or a crowd-pleasing potluck dish, this salad is as versatile as it is delicious!

Why You’ll Love This Recipe

This Tex-Mex Chopped Chicken Salad is a vibrant, flavor-packed dish that’s perfect for a quick dinner, a satisfying lunch, or a party-ready side dish. It combines tender chicken, fresh veggies, creamy cheese, and zesty taco-seasoned ranch dressing for a salad that’s hearty, colorful, and absolutely irresistible. The crispy tortilla chip topping adds the perfect crunch, while the optional garnishes let you customize it to your taste. It’s nutritious, simple to make, and loaded with Tex-Mex flair—what’s not to love?

Key Ingredients

Chicken: Provides protein and a hearty base for the salad. Use rotisserie chicken for convenience or grilled chicken for smoky flavor.

Romaine Lettuce: The crisp foundation of the salad that holds up well under the creamy dressing.

Roma Tomatoes: Add sweetness and a juicy burst of freshness to balance the other flavors.

Cucumber: Light and crunchy, cucumber brings a refreshing note to the mix.

Corn Kernels: Sweet and slightly crisp, corn adds a touch of Tex-Mex authenticity.

Black Beans: Creamy and rich, black beans add fiber and substance to the salad.

Cheddar or Pepper Jack Cheese: A creamy, tangy addition that pairs perfectly with the Tex-Mex spices.

Cilantro and Lime: These classic Tex-Mex flavors brighten up the dish and tie all the ingredients together.

Taco-Seasoned Ranch Dressing: Creamy ranch infused with zesty taco seasoning takes this salad to the next level.

Tortilla Chips: Provide a satisfying crunch and a salty Tex-Mex finish.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Step-by-Step Instructions:

Step 1: Prepare the Dressing

Mix Ingredients: In a small bowl, combine:
1 cup of ranch dressing
2 tablespoons of taco seasoning
Stir until well blended.
Chill the Dressing: Place the mixture in the refrigerator to allow the flavors to meld.

Step 2: Prepare the Salad Ingredients

Cook and Dice Chicken: Cook and cool 3 cups of chicken, then dice into bite-sized pieces. Use rotisserie chicken or cooked chicken breasts for convenience.
Chop Romaine: Chop 4 cups of Romaine lettuce into bite-sized pieces.
Dice Tomatoes: Dice 2 Roma tomatoes. Remove seeds if desired.
Seed and Dice Cucumber: Seed and dice 1 cucumber to avoid excess moisture.
Measure Corn: Measure 1 cup of corn kernels (thawed if frozen).
Slice Green Onions: Thinly slice 4–5 green onions.
Rinse Black Beans: Drain and rinse 1 (15 oz) can of black beans.
Cube Cheese: Cube 4 oz of cheddar or pepper jack cheese into ¼” cubes.
Chop Cilantro: Chop ¼ cup of fresh cilantro leaves.
Juice Lime: Juice half a lime for added freshness.

Step 3: Assemble the Salad

Combine Ingredients: In a large bowl, mix together:
Diced chicken
Chopped Romaine lettuce
Diced tomatoes
Diced cucumber
Corn kernels
Sliced green onions
Black beans
Cheese cubes
Add Cilantro and Lime: Sprinkle in the cilantro and drizzle with the lime juice. Toss to combine evenly.

Step 4: Add the Dressing

Dress the Salad: Remove the dressing from the refrigerator. Gradually add it to the salad, tossing gently to coat the ingredients.
Season: Taste and season with salt and pepper as needed.

Step 5: Serve the Salad

Add Crunch: Just before serving, sprinkle crushed tortilla chips over the top for added texture.
Optional Garnishes: Add any of the following for extra flavor:
Diced jalapeño
Toasted pumpkin seeds
Diced avocado
Jicama slices
Serve Immediately: Serve fresh to enjoy the crisp vegetables and crunchy tortilla chips.

Serving Suggestions

This Tex-Mex Chopped Chicken Salad is a complete meal on its own, but here are some serving ideas to elevate your experience:

Pair with a Soup: Serve with a bowl of tortilla soup or black bean soup for a cozy combo.
As a Topping: Use the salad as a filling for tacos, burritos, or lettuce wraps.
Party Favorite: Present it in a large, colorful bowl with garnishes like avocado and pumpkin seeds for a show-stopping side dish at potlucks or barbecues.
Drinks: Pair with margaritas or a refreshing lime-infused sparkling water to complete the Tex-Mex vibe.

Storage Tips

Refrigeration: Store the undressed salad in an airtight container in the refrigerator for up to 3 days. Add the dressing and tortilla chips just before serving to keep the veggies crisp.
Meal Prep: Assemble the salad ingredients in separate containers and mix them together with dressing when ready to eat. This keeps everything fresh and prevents sogginess.
Leftover Dressing: Store any extra taco-seasoned ranch dressing in a sealed jar in the refrigerator for up to 1 week. It’s great as a dip for veggies or a topping for other salads.

Variations

Vegetarian Option: Skip the chicken and add more black beans, corn, and diced avocado for a hearty, meat-free version.
Spicy Kick: Mix some diced jalapeño or a dash of hot sauce into the dressing for a fiery touch.
Southwest Twist: Swap out the tortilla chips for crumbled cornbread or add roasted red peppers for a southwestern vibe.
Lightened-Up Version: Use a light ranch dressing or plain Greek yogurt with taco seasoning for a lower-calorie dressing.
Extra Protein: Toss in some cooked quinoa or hard-boiled egg slices for an additional protein boost.

Conclusion

This Tex-Mex Chopped Chicken Salad is the perfect blend of hearty, fresh, and zesty. It’s packed with nutritious ingredients and bold flavors that will satisfy even the pickiest eaters. Whether you’re meal-prepping for the week or serving it at your next gathering, this salad is sure to impress. Customize it with your favorite garnishes, and get ready to enjoy a Tex-Mex classic that’s as easy to make as it is to devour.