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Tex-Mex Chicken Chopped Salad: A Crunchy, Flavor-Packed Delight

Enjoy a vibrant Tex-Mex Chicken Chopped Salad, packed with fresh ingredients and flavors, perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 47 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Ranch Dressing
  • 1 cup Ranch Dressing Substitution Note: Use Greek yogurt for a lighter option.
  • 2 tablespoons Mild Taco Seasoning Substitution Note: Homemade taco seasoning can be made with chili powder, cumin, and garlic powder.
For the Salad Base
  • 2 lbs Boneless, Skinless Chicken Breasts Prep Note: Can be replaced with rotisserie chicken for quicker preparation.
  • 8 cups Romaine Lettuce Substitution Note: Iceberg lettuce can be used for extra crunch.
  • 2 pieces Roma Tomatoes Substitution Note: Any ripe tomatoes may be used.
  • 1 cup Corn Kernels Prep Note: If using frozen corn, thaw it before adding.
  • 4 pieces Green Onions Substitution Note: Chives work as a milder alternative.
  • 1 can (15 ounces) Black Beans Prep Note: Rinse and drain well before use.
  • 1/2 cup Mild Cheddar Cheese Substitution Note: Cheese can be omitted for a dairy-free version.
  • 1/4 cup Cilantro Substitution Note: Parsley can be used for a different flavor profile.
  • 1/2 lime Lime Juice Prep Note: Fresh lime juice is recommended for best flavor.
  • 1 cup Tortilla Chips Substitution Note: Can substitute with croutons for variation.

Equipment

  • Large mixing bowl
  • Non-stick skillet
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together 1 cup of ranch dressing with 2 tablespoons of mild taco seasoning until smooth and well combined. Cover and refrigerate for at least 15 minutes.
  2. In a large non-stick skillet, heat a drizzle of olive oil over medium-high heat. Add bite-sized pieces of boneless, skinless chicken breasts and season with salt and pepper. Cook for approximately 12 minutes until golden brown and reaches an internal temperature of 165°F.
  3. In a large mixing bowl, add 8 cups of chopped romaine lettuce, diced Roma tomatoes, 1 cup of corn kernels, rinsed black beans, 4 thinly sliced green onions, ½ cup of mild cheddar cheese, and ¼ cup of chopped cilantro. Gently toss to combine.
  4. Allow the cooked chicken to cool for a few minutes before adding it to the salad mixture. Drizzle the prepared dressing over the salad, tossing gently to coat evenly.
  5. Spoon the salad into individual bowls and sprinkle 1 cup of crushed tortilla chips over each dish before serving.

Notes

For best flavor, marinate chicken in taco seasoning and lime juice beforehand. Toss the salad with dressing just before serving to keep greens crisp.