Tex-Mex Chopped Chicken Salad Recipe
A vibrant and hearty Tex-Mex Chopped Chicken Salad bursting with flavors, combining tender chicken, fresh vegetables, and a zesty ranch dressing with a kick of taco seasoning. Perfect for a light meal or a satisfying side dish!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Dressing:
- 1 cup ranch dressing
- 2 tablespoons taco seasoning (hot or mild)
Salad:
- 3 cups cooked, cooled, and diced chicken
- 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
- 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 of a lime
- 1 cup tortilla chips, crushed
Instructions
- Make the Dressing: In a small bowl, whisk together the ranch dressing and taco seasoning until well combined. Set aside.
- Prepare the Salad: In a large mixing bowl, combine the diced chicken, chopped Romaine lettuce, diced tomatoes, cucumber, corn kernels, sliced green onions, black beans, cheese cubes, and chopped cilantro.
- Add the Dressing: Drizzle the prepared dressing over the salad mixture. Squeeze the juice of half a lime over the top and gently toss everything together until evenly coated.
- Serve: Transfer the salad to a serving bowl or individual plates. Top with crushed tortilla chips and garnish with jalapeño, toasted pumpkin seeds, diced avocado, or jicama if desired. Enjoy this fresh and flavorful Tex-Mex salad!
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
Find it online: https://lauracooks.com/tex-mex-chopped-chicken-salad-recipe/
