Tex-Mex Taco Chicken Salad

This hearty Tex-Mex Taco Chicken Chopped Salad has become my go-to recipe for busy weeknights when I want something filling yet fresh. The combination of tender chicken, crisp vegetables, and zesty dressing creates a complete meal that satisfies without weighing you down.

I first created this salad when looking for ways to use leftover grilled chicken breast after a weekend barbecue. What started as a fridge clean out has become one of our family favorites that even my salad skeptical husband requests regularly.

Ingredients

• Cooked chicken breasts: the protein foundation that makes this a complete meal. Use rotisserie chicken for even quicker prep
• Romaine lettuce: provides the perfect crisp base. Look for fresh heads with tight leaves
• Cherry tomatoes: add juicy sweetness and vibrant color. Choose firm bright ones for best flavor
• Corn: contributes natural sweetness and pleasant texture. Fresh corn kernels work beautifully in summer
• Red onion: delivers sharp flavor that balances the richer ingredients. Soak in cold water first to mellow if desired
• Green onions: offer a milder onion flavor that complements without overpowering
• Black beans: provide plant protein and hearty texture. Rinse well to remove excess sodium
• Shredded cheddar: adds richness and satisfying mouthfeel. Sharp varieties offer more flavor impact
• Cilantro: brings fresh herbal notes. Choose bright bunches without wilting
• Fresh lime: brightens all flavors with its acidity. Roll firmly before squeezing to extract maximum juice
• Tortilla strips: deliver essential crunch factor. Homemade strips offer superior texture if you have time
• Ranch dressing: creates a creamy base that carries the taco flavors. Use quality brands or homemade
• Taco seasoning: transforms ordinary ranch into something special. Control sodium and spice level with homemade blends

How To Make Tex-Mex Taco Chicken Chopped Salad

Prepare the vegetables:

Chop romaine into bitesized pieces ensuring they're completely dry to prevent soggy salad. Halve cherry tomatoes along their equator rather than pole to pole for better presentation. Slice red onion thinly and chop green onions including some of the green parts for color contrast.

Mix the protein components:

Combine the chicken black beans and corn in your serving bowl first. This ensures these heavier ingredients are evenly distributed throughout the final salad rather than sinking to the bottom.

Create the dressing:

Whisk together ranch dressing and taco seasoning until completely smooth. Taste and adjust seasoning if needed. A good quality ranch makes all the difference here as it forms the flavor foundation.

Assemble the salad:

Add the chopped vegetables to the protein mixture and toss gently to combine. Pour about three quarters of the dressing over the salad and toss again ensuring everything is lightly coated. Reserve remaining dressing to serve on the side.

Add the finishing touches:

Squeeze fresh lime juice over the entire salad just before serving. Sprinkle with cheese tortilla strips and cilantro if using. The final additions should happen right before eating to maintain optimal texture.

Pin it

The combination of taco seasoning and ranch dressing might sound unusual but it creates magic in this recipe. I discovered this pairing at a neighborhood potluck years ago and have been using it ever since. The tanginess of the ranch balances perfectly with the smoky spices in the taco seasoning creating a dressing that enhances every component of the salad.

Make Ahead Options

This salad is perfect for meal prep with one important caveat keep components separate until serving time. I often prepare all ingredients on Sunday and store them in individual containers. The chicken beans and corn can stay together but keep lettuce tomatoes and other vegetables separate. The dressing should always be stored separately and added just before eating. Assemble individual portions throughout the week for fresh tasting lunches every day.

Easy Variations

The beauty of this recipe lies in its flexibility. For a vegetarian version simply omit the chicken and add extra beans or even diced avocado for healthy fats. Swap the romaine for kale or spinach for different nutritional profiles. Try pepper jack cheese instead of cheddar for extra heat or use a mixture of cheeses. For a lowcarb option replace the tortilla strips with toasted pumpkin seeds and reduce the corn and beans slightly. During summer grilled vegetables make an excellent addition.

Serving Suggestions

While this salad works perfectly as a standalone meal there are several ways to enhance the experience. Serve with warm flour tortillas on the side to create impromptu wraps. A simple side of lime rice complements the flavors beautifully. For entertaining set up a salad bar with all components separate allowing guests to build their own bowls. Offer additional toppings like diced avocado sour cream or hot sauce for customization.

Pin it

Cultural Context

This salad represents the wonderful fusion of Texan and Mexican cuisines that has become beloved throughout the American Southwest. The combination of traditional Mexican ingredients like black beans corn and lime with American ranch dressing creates something entirely new and delicious. While not authentic to either cuisine this pragmatic and flavorful blend exemplifies the best of American fusion cooking where practicality meets bold flavors. The addition of tortilla strips nods to the traditional Mexican custom of using tortillas to scoop up food while adapting it for salad convenience.

Frequently Asked Questions

→ How can I customize the dressing?

You can use a store-bought ranch dressing or make your own. Feel free to adjust the amount of taco seasoning for a spicier or milder flavor. Alternatively, experiment with Greek yogurt or sour cream for a tangy variation.

→ What is the best way to shred chicken?

You can shred cooked chicken breasts using two forks, or for faster results, use a stand mixer with a paddle attachment. Rotisserie chicken is also a convenient and flavorful option.

→ Can I make this salad vegetarian?

Absolutely! Simply replace the chicken with additional black beans, grilled vegetables, or diced avocado for a hearty and vegetarian-friendly alternative.

→ How far in advance can I prepare the salad?

The salad can be assembled a few hours early but keep the dressing and tortilla strips separate until serving to avoid sogginess. Refrigerate the undressed salad until ready to serve.

→ What other toppings can I add?

Feel free to add diced avocado, pickled jalapeños, or crumbled queso fresco for extra texture and flavor. For a smoky kick, try adding roasted poblano peppers.

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the refrigerator for up to 2 days. Note that tortilla strips may lose their crunch, so consider re-topping with fresh ones.