Tex-Mex Chopped Chicken Salad is a vibrant and hearty dish that combines the flavors of Tex-Mex cuisine with the freshness of a salad. It’s packed with protein, fresh vegetables, and a delicious dressing, making it a perfect meal for lunch or dinner. This salad is great for meal prep or as a healthy option for gatherings.
Why Make This Recipe
This salad is not only tasty but also easy to make. It uses simple ingredients that you might already have in your pantry. Plus, it’s customizable! You can add your favorite vegetables or switch out the cheese. It’s a great way to use leftover chicken, and it’s a fun, healthy way to enjoy your favorite Tex-Mex flavors.
How to Make Tex-Mex Chopped Chicken Salad
Making Tex-Mex Chopped Chicken Salad is quick and simple. Just follow these steps!
Ingredients:
- DRESSING:
- 1 cup ranch dressing
- 2 Tbsp taco seasoning (hot or mild)
- SALAD:
- 3 cups chicken, cooked, cooled, and diced
- 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
- Jalapeño, diced (optional)
- Toasted pumpkin seeds (optional)
- Diced avocado or jicama for garnish (optional)
Directions:
- In a small bowl, stir together the ingredients for the dressing, then refrigerate until ready to use.
- In a large bowl, toss the salad ingredients together.
- Add the dressing a little at a time, then toss until everything is lightly coated.
- Season with salt and pepper to taste.
- Serve immediately.
How to Serve Tex-Mex Chopped Chicken Salad
Serve the Tex-Mex Chopped Chicken Salad in large bowls or on plates. You can top it with extra tortilla chips for crunch or add sliced avocado or jicama for extra flavor. This salad pairs well with a cold drink or can be served as a side dish with your favorite Tex-Mex main courses.
How to Store Tex-Mex Chopped Chicken Salad
If you have leftovers, store the salad and dressing separately in air-tight containers in the refrigerator. The salad will stay fresh for about 2-3 days, but for the best taste, eat it within a day. You can freshen it up by adding a squeeze of lime just before serving.
Tips to Make Tex-Mex Chopped Chicken Salad
- Use leftover grilled chicken for a smoky flavor.
- Experiment with different types of beans, such as pinto or kidney beans, for variety.
- If you prefer a spicier salad, add more jalapeños or use spicy ranch dressing.
Variation
Feel free to substitute ingredients according to your preferences. You can add sliced bell peppers, corn salsa, or even switch up the cheese. For a vegetarian version, omit the chicken and add more beans or quinoa.
FAQs
1. Can I use canned chicken for this recipe?
Yes, you can use canned chicken if you’re short on time. Just drain and rinse it before tossing it into the salad.
2. Is it possible to make this salad in advance?
You can prepare all the salad ingredients in advance but refrain from adding dressing until right before serving to keep it fresh.
3. Can I make it gluten-free?
Yes, just ensure that the tortilla chips and ranch dressing are gluten-free. Most brands offer gluten-free options.
Tex-Mex Chopped Chicken Salad
Ingredients
Dressing
- 1 cup ranch dressing
- 2 Tbsp taco seasoning (hot or mild)
Salad
- 3 cups chicken, cooked, cooled, and diced Use leftover grilled chicken for smoky flavor.
- 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 You can experiment with different types of beans for variety.
- 4 oz sharp cheddar cheese or pepper jack, cut into ¼” cubes
- 1/4 cup cilantro, chopped
- 1 piece Juice of 1/2 of a lime Add more lime juice to freshen flavors before serving.
- 1 cup tortilla chips, crushed
- Jalapeño, diced (optional) Add for a spicier flavor.
- Toasted pumpkin seeds (optional)
- Diced avocado or jicama for garnish (optional) Optional but adds extra flavor.
Instructions
Preparation
- In a small bowl, stir together the ingredients for the dressing, then refrigerate until ready to use.
- In a large bowl, toss the salad ingredients together.
- Add the dressing a little at a time, then toss until everything is lightly coated.
- Season with salt and pepper to taste.
- Serve immediately.
