Can I make the salad ahead of time?

Absolutely. For best results, prepare the dressing, chicken, and chopped vegetables in advance and store them separately. Combine everything just before serving to maintain the crisp texture. This approach keeps the salad fresh and prevents sogginess.

What type of taco seasoning is meant?

A mild taco seasoning blend works best here. You can use a store-bought packet labeled “mild” or make your own using chili powder, cumin, garlic powder, onion powder, and paprika. The goal is to add depth without overwhelming the creamy ranch.

Do the corn and black beans need to be cooked or warmed?

No need to cook or heat either. Use thawed frozen corn or fresh corn kernels, and thoroughly rinse canned black beans. Both go straight into the salad cold, making prep quicker and maintaining their natural texture.

Will the tortilla chips stay crunchy if the salad sits?

Not for long. For the best crunch, always add the crushed tortilla chips just before serving. If prepping for lunch or storage, pack the chips separately and sprinkle them on top only when ready to eat.

Tex-Mex Chicken Chopped Salad That Delivers Big Bold Flavor

Description

Tex-Mex Chicken Chopped Salad made easy with juicy chicken, creamy taco ranch, and crunchy toppings. The perfect protein-packed meal.

Ingredients

For the Dressing:
- 1 cup ranch dressing
- 2 tablespoons taco seasoning (mild)
For the Salad:
- 2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 8 cups chopped romaine lettuce
- 2 Roma tomatoes, diced
- 1 cup corn kernels (fresh or thawed if frozen)
- 4 green onions, sliced
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup shredded mild cheddar cheese
- 1/4 cup chopped fresh cilantro
- Juice of half a lime
- 1 cup crushed tortilla chips

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Instructions

Make the Dressing: In a small bowl, whisk together the ranch dressing and taco seasoning until smooth. Cover and refrigerate until ready to use.
Cook the Chicken: In a large non-stick skillet over medium-high heat, cook the chicken pieces for about 12 minutes or until fully cooked, seasoning with salt and pepper as they cook. Remove from heat and let cool slightly.
Assemble the Salad: In a large bowl, combine the lettuce, tomatoes, corn, green onions, black beans, cheese, and cilantro. Add the slightly cooled chicken.
Dress and Serve: Drizzle the taco-flavored ranch dressing over the salad a little at a time and toss gently until everything is evenly coated. Add lime juice and crushed tortilla chips just before serving. Serve in individual bowls.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Protein-Packed Salads
Method: Stovetop, Tossed
Cuisine: Tex-Mex