Tex-Mex Chopped Chicken Salad
A vibrant and hearty salad that combines the flavors of Tex-Mex cuisine with fresh vegetables, proteins, and a delicious dressing, perfect for lunch or dinner.
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.
Notes
Store leftover salad and dressing separately in air-tight containers in the refrigerator for 2-3 days. For the best taste, eat it within a day. You can freshen it up with a squeeze of lime just before serving.