Description
A vibrant and flavorful Tex-Mex Chicken Chopped Salad featuring tender sautéed chicken, fresh Romaine lettuce, black beans, corn, tomatoes, and a zesty homemade ranch taco dressing, topped with cheddar cheese, cilantro, and crunchy tortilla chips. This quick and easy 25-minute recipe is perfect for a satisfying lunch or dinner with a delightful mix of textures and bold southwestern flavors.
Ingredients
Scale
Dressing
- 1 cup ranch dressing
- 2 tablespoons mild taco seasoning
Salad
- 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and pepper, to taste
- 8 cups Romaine lettuce, chopped
- 2 Roma tomatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 4 green onions, sliced
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup mild cheddar cheese, shredded
- 1/4 cup cilantro, chopped
- Juice of 1/2 lime
- 1 cup tortilla chips, crushed
Instructions
- Make Tex-Mex Dressing: In a small bowl, whisk together the ranch dressing and mild taco seasoning until fully combined. Cover the bowl and refrigerate to chill until ready to use, allowing the flavors to meld.
- Cook Chicken: Heat a large non-stick skillet over medium-high heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook while stirring occasionally until the chicken is cooked through and no longer pink in the center, about 12 minutes. Remove from heat and allow the chicken to cool slightly.
- Assemble Salad: In a large bowl, combine chopped Romaine lettuce, diced Roma tomatoes, corn kernels, sliced green onions, black beans, shredded cheddar cheese, chopped cilantro, and the juice of half a lime. Toss these ingredients gently to mix evenly.
- Add Chicken and Dressing: Add the cooked and slightly cooled chicken pieces to the salad mixture. Gradually add the prepared Tex-Mex dressing a little at a time, gently tossing the salad after each addition until all ingredients are evenly coated with the dressing.
- Serve: Immediately serve the salad in individual bowls and sprinkle the crushed tortilla chips on top to add a pleasing crunch. Enjoy your fresh and flavorful Tex-Mex Chicken Chopped Salad!
Notes
- You can substitute mild taco seasoning with your preferred spice blend or adjust the spiciness to taste.
- If fresh corn is unavailable, frozen corn kernels work perfectly when thawed.
- To make this salad gluten-free, ensure the taco seasoning and ranch dressing are certified gluten-free and use gluten-free tortilla chips.
- Leftover salad dressing can be stored in the refrigerator for up to 3 days.
- For extra zest, add diced avocado or a splash of hot sauce if desired.
