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–+ servings

Tex-Mex Chopped Chicken Salad

Tex-Mex Chopped Chicken Salad combines crisp veggies, tender chicken, black beans, corn, and a zesty taco-seasoned ranch dressing. Topped with crunchy tortilla chips and optional garnishes, it's a refreshing and flavorful meal for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine American, Tex-Mex
Servings 4 portions
Calories 320 kcal

Ingredients
  

  • 1 cup ranch dressing for the dressing
  • 2 tbsp taco seasoning hot or mild, for the dressing
  • 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
  • 15 oz black beans 1 can, drained and rinsed
  • 4 oz sharp cheddar or pepper jack cheese cut into ¼-inch cubes
  • 1/4 cup cilantro chopped
  • 1/2 lime juiced
  • 1 cup tortilla chips crushed
  • optional garnishes diced jalapeño, toasted pumpkin seeds, diced avocado, or jicama

Instructions
 

  • In a small bowl, mix together ranch dressing and taco seasoning. Stir until well blended and refrigerate to allow the flavors to meld.
  • Cook and cool the chicken, then dice it into bite-sized pieces. Chop the Romaine lettuce, dice the tomatoes, and seed and dice the cucumber. Measure the corn, slice the green onions, drain and rinse the black beans, cube the cheese, chop the cilantro, and juice the lime.
  • In a large bowl, combine the chicken, Romaine lettuce, tomatoes, cucumber, corn, green onions, black beans, and cheese. Sprinkle in the cilantro and drizzle with lime juice. Toss to combine evenly.
  • Remove the dressing from the refrigerator and gradually add it to the salad. Toss gently to coat the ingredients. Taste and adjust with salt and pepper as needed.
  • Just before serving, sprinkle crushed tortilla chips over the top for added crunch. Optionally garnish with diced jalapeño, toasted pumpkin seeds, diced avocado, or jicama. Serve fresh and enjoy.

Notes

For a spicier kick, use hot taco seasoning or add a drizzle of your favorite hot sauce. Leftovers can be stored in the refrigerator for up to 2 days; keep the dressing and tortilla chips separate for best texture.

Nutrition

Calories: 320kcal
Keyword chopped chicken salad, easy chicken salad, taco salad, Tex-Mex salad
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