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Tex-Mex Chopped Chicken Salad

Fresh, vibrant, and packed with bold flavor, this Tex-Mex Chopped Chicken Salad brings together juicy chicken, crisp veggies, and a creamy taco-ranch dressing. Finished with crunchy tortilla chips and a squeeze of lime, it’s a satisfying, flavor-loaded meal in every bite.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup ranch dressing
  • 2 tbsp taco seasoning
  • 3 cups chicken cooked and diced
  • 4 cups romaine lettuce chopped
  • 2 roma tomatoes diced
  • 1 cucumber seeded and diced
  • 1 cup corn
  • 4-5 green onions sliced
  • 15 oz black beans drained and rinsed
  • 4 oz cheddar cheese cubed
  • 0.25 cup cilantro chopped
  • 0.5 lime juiced
  • 1 cup tortilla chips crushed

Method
 

  1. Mix ranch dressing and taco seasoning; chill.
  2. Combine chicken, lettuce, tomatoes, cucumber, corn, onions, beans, cheese, and cilantro.
  3. Add lime juice and toss.
  4. Add dressing gradually and toss to coat.
  5. Top with crushed tortilla chips and optional garnishes.

Notes

Add avocado or jalapeños just before serving for extra freshness and heat. Best enjoyed immediately to keep the chips crunchy.