Tex-Mex Chopped Chicken Salad Recipe
This Tex-Mex Chopped Chicken Salad blends bold flavors and fresh ingredients, making it perfect for a light lunch or quick dinner. Featuring savory chicken, crisp vegetables, and a zesty dressing, it’s a satisfying dish that’s both refreshing and hearty.
Ingredients
Dressing:
- 1 cup ranch dressing
- 2 tablespoons taco seasoning hot or mild
Salad:
- 3 cups chicken cooked, cooled, and diced
- 4 cups Romaine lettuce chopped (about 1 head)
- 2 1Roma 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 cut into ¼” cubes
- 1/4 cup cilantro chopped
- Juice of 1/2 lime
- 1 cup tortilla chips crushed
- Optional garnishes: diced jalapeño toasted pumpkin seeds, diced avocado, or jicama
Instructions
Prepare the Dressing:
- In a small bowl, mix 1 cup ranch dressing with 2 tablespoons taco seasoning until well combined. Refrigerate to chill.
Prepare the Salad Ingredients:
- Cook and dice 3 cups chicken. Chop 4 cups Romaine lettuce, dice 2 Roma tomatoes, seed and dice 1 cucumber, and measure out 1 cup corn kernels. Slice 4-5 green onions, drain and rinse 1 can black beans, cube 4 oz cheese, chop 1/4 cup cilantro, and juice half a lime.
Assemble the Salad:
- In a large bowl, combine chicken, lettuce, tomatoes, cucumber, corn, green onions, black beans, and cheese. Add cilantro and lime juice, tossing to mix.
Add the Dressing:
- Gradually add dressing to the salad, tossing to coat. Season with salt and pepper to taste.
Serve the Salad:
- Just before serving, sprinkle crushed tortilla chips over the salad. Garnish with optional ingredients like diced jalapeño, toasted pumpkin seeds, or avocado. Serve immediately.
Notes
Swap chicken for shrimp, steak, or tofu for variety. Try queso fresco or cilantro lime dressing for a twist.
Nutrition
Serving: 400gCalories: 456kcal
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