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How To Make Tex Mex Salad: The Ultimate Texmex Chopped Chicken Salad Recipe
Jessica

Tex-Mex Chicken Chopped Salad

Crunchy romaine lettuce, tender grilled chicken, black beans, corn, and tomatoes tossed in creamy taco-flavored ranch dressing. A satisfying and flavorful salad that's perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts cut into bite-size pieces
  • salt and black pepper to taste
  • 8 cups romaine lettuce chopped
  • 2 Roma tomatoes diced
  • 1 cup corn kernels fresh or frozen and thawed
  • 4 green onions thinly sliced
  • 15 ounces black beans drained and rinsed
  • 1/2 cup mild cheddar cheese shredded
  • 1/4 cup fresh cilantro chopped
  • 1/2 lime juiced
  • 1 cup tortilla chips crushed
  • 1 cup ranch dressing
  • 2 tablespoons mild taco seasoning

Equipment

  • Large non-stick skillet
  • Large mixing bowl
  • Small bowl for dressing
  • Cutting board
  • Chef's knife

Method
 

  1. Make the dressing: In a small bowl, whisk together ranch dressing and taco seasoning until well combined. Cover and refrigerate until ready to use.
  2. Cook the chicken: Season chicken pieces with salt and pepper. Heat a large non-stick skillet over medium-high heat. Cook chicken, stirring occasionally, until cooked through and lightly golden, about 12 minutes.
  3. Assemble the salad: In a large bowl, combine chopped romaine lettuce, diced tomatoes, corn kernels, sliced green onions, black beans, shredded cheese, and cilantro.
  4. Add chicken and dressing: Let chicken cool for 5 minutes, then add to the salad along with lime juice. Pour dressing over the salad a little at a time and toss gently until everything is evenly coated.
  5. Serve immediately: Top with crushed tortilla chips and serve in individual bowls. Add extra dressing on the side if desired.

Notes

  • For meal prep, store dressing separately and add just before serving
  • Rotisserie chicken can be used to save time
  • Pat canned beans and corn dry to prevent watery salad
  • Let chicken cool slightly to avoid wilting the lettuce