🌮 Tex-Mex Chopped Chicken Salad
A fresh, colorful, and protein-packed salad that blends Tex-Mex flavors with crunchy veggies, hearty beans, juicy chicken, and a zesty ranch-taco dressing. It’s perfect for lunch, dinner, or even as a crowd-pleasing party side. The creamy ranch dressing, spiced with taco seasoning, ties everything together for a bold and satisfying bite.
📝 Ingredients
Dressing:
- 1 cup ranch dressing
- 2 tablespoons taco seasoning (hot or mild, to taste)
Salad:
- 3 cups cooked, cooled, and diced chicken (rotisserie chicken works great)
- 4 cups Romaine lettuce, chopped (about 1 head)
- 2 Roma tomatoes, diced
- 1 cucumber, seeded and diced
- 1 cup corn kernels (fresh, roasted, or thawed frozen)
- 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” cubes
- ¼ cup cilantro, chopped
- Juice of ½ a lime
- 1 cup tortilla chips, lightly crushed
Optional Garnishes:
- Diced jalapeño
- Diced avocado
- Toasted pumpkin seeds (pepitas)
- Jicama sticks
👩🍳 Instructions
- Make the dressing – In a small bowl, mix ranch dressing and taco seasoning until smooth. Refrigerate until ready to use.
- Prep the salad base – In a large salad bowl, layer lettuce, chicken, tomatoes, cucumber, corn, green onions, black beans, cheese, and cilantro.
- Add flavor – Squeeze lime juice over the salad and toss lightly.
- Dress & crunch – Pour the taco-ranch dressing over the salad and gently toss until evenly coated.
- Top it off – Garnish with crushed tortilla chips and any optional toppings you like.
- Serve immediately for the freshest crunch!
🍴 Servings
- Makes 4 hearty main-dish servings or 6–7 side servings.
💡 Notes & Tips
- Chicken options: Use grilled, rotisserie, or leftover chicken for convenience.
- Make-ahead: Mix dressing separately; assemble salad ingredients in advance and refrigerate. Toss with dressing and chips just before serving.
- Healthier swaps: Use Greek yogurt ranch or light ranch for fewer calories.
- For spice lovers: Add extra jalapeños or a dash of hot sauce.
- For vegetarians: Skip chicken and double the beans for a plant-based version.
📊 Nutritional Info (per serving, based on 4 servings)
(Approximate values – will vary based on ingredients used)
- Calories: 410
- Protein: 28g
- Carbohydrates: 32g
- Fiber: 8g
- Fat: 20g
- Saturated Fat: 6g
- Sodium: 860mg
🌟 Benefits
- High in protein → keeps you full and energized.
- Rich in fiber → supports digestion and gut health.
- Colorful vegetables → provide vitamins A, C, and antioxidants.
- Balanced meal → combines lean protein, healthy fats, and complex carbs.
- Customizable → easily adaptable to dietary preferences (low-carb, vegetarian, etc.).
❓ Q&A
Q: Can I meal prep this salad?
A: Yes! Keep dressing and tortilla chips separate until ready to eat, so it stays fresh and crunchy.
Q: Can I use another cheese instead of cheddar/pepper jack?
A: Absolutely — try Monterey Jack, Colby, or even crumbled Cotija for an authentic Tex-Mex flavor.
Q: How do I make it low-carb?
A: Skip the tortilla chips and corn; add more leafy greens or avocado.
Q: Can I use a different dressing?
A: Yes! Chipotle mayo, salsa mixed with Greek yogurt, or avocado-lime dressing are great alternatives.
Q: How do I make it spicier?
A: Use hot taco seasoning, add fresh jalapeños, or drizzle with hot sauce.