
This hearty Tex-Mex Chicken Chopped Salad has been my go-to meal for busy weeknights when I want something filling yet fresh. The combination of crisp romaine, protein-packed chicken, and zesty taco-ranch dressing creates a satisfying meal that feels indulgent while still being nutritious.
I first made this salad when hosting an impromptu backyard gathering last summer. My friends requested the recipe before they even left the table, and it has since become my most requested dish for potlucks and family dinners.
Ingredients
- Boneless, skinless chicken breasts: give this salad its protein foundation. Look for ones that are uniform in thickness for even cooking.
- Ranch dressing: combined with taco seasoning creates the magical dressing that ties everything together. Use a quality ranch for best results.
- Romaine lettuce: provides the perfect crisp base. Always choose heads with bright green leaves and crisp texture.
- Black beans: add fiber and heartiness. Canned are convenient but make sure to rinse them well to remove excess sodium.
- Corn kernels: bring natural sweetness. Fresh corn cut from the cob offers the best flavor in summer, but frozen works wonderfully year-round.
- Roma tomatoes: add juicy freshness. Choose firm ones with vibrant color for best flavor and texture.
- Green onions: provide a mild onion flavor without overpowering the other ingredients. Use both white and green parts.
- Tortilla chips: add the essential crunch factor. Slightly crushed is perfect so they maintain some texture.
- Cilantro: brings that authentic Mexican flavor note. If you have cilantro averse friends, you can serve it on the side.
Step-by-Step Instructions
- Prepare the Dressing:
- Whisk together one cup of ranch dressing with two tablespoons of mild taco seasoning until completely incorporated. The seasoning will transform ordinary ranch into something extraordinary with minimal effort. Place in the refrigerator to allow flavors to meld while preparing the other components.
- Cook the Chicken:
- Cut chicken breasts into bite-sized pieces of similar size to ensure even cooking. Season generously with salt and pepper. Heat a large nonstick skillet over medium high heat and cook the chicken pieces, stirring occasionally until golden brown on the outside and no longer pink inside, about 12 minutes. The chicken should reach an internal temperature of 165°F for safety.
- Assemble the Salad:
- In a large mixing bowl, combine the chopped romaine lettuce, diced tomatoes, corn kernels, sliced green onions, rinsed black beans, shredded cheddar cheese, and chopped cilantro. Squeeze fresh lime juice over the ingredients to add brightness and help prevent the avocado from browning if you choose to add it.
- Combine and Serve:
- Allow the cooked chicken to cool slightly before adding to the salad bowl. This prevents the lettuce from wilting on contact. Add the prepared dressing gradually, tossing gently between additions until everything is lightly coated. Be careful not to overdress. Top with crushed tortilla chips just before serving to maintain their crunch. Portion into individual bowls and enjoy immediately.

The taco seasoning in the dressing is truly the secret ingredient that transforms this from an ordinary salad to something special. My grandmother always said a good dressing makes the salad, and this simple mixture proves her right every time. I keep a jar of this dressing in my refrigerator almost constantly now.
Make It Your Own
This salad welcomes customization based on your preferences and what you have available. Add diced avocado for creaminess, jalapeños for heat, or red bell peppers for additional sweetness and crunch. You can also substitute rotisserie chicken to save time or black bean patties for a vegetarian version. The basic formula remains the same whatever additions you choose.
Storage Tips
For optimal freshness, store the components separately. Keep the washed and dried lettuce in a container lined with paper towels to absorb excess moisture. Store the chicken, beans, corn, and other vegetables in separate containers. The dressing can be refrigerated for up to five days in an airtight container. Assemble just before serving for the best texture and flavor experience.
Serving Suggestions
This versatile salad works beautifully as a standalone meal but also pairs wonderfully with sides like Mexican rice, corn bread, or a simple soup. For entertaining, consider setting up a salad bar where guests can assemble their own bowls with varying amounts of each component. Serve with cold Mexican beer or a crisp white wine for a complete meal experience.
Cultural Context
This salad represents the beautiful fusion of Texan and Mexican cuisines that defines Tex Mex cooking. The combination of traditional Mexican ingredients like black beans, corn, and cilantro with American ranch dressing creates a dish that honors both culinary traditions while creating something uniquely delicious. This style of cooking developed in the border regions and has become beloved throughout the United States.
Frequently Asked Questions
- → How do I make the Tex-Mex dressing?
Simply whisk together ranch dressing and mild taco seasoning in a small bowl. Chill in the refrigerator until ready to use.
- → Can I substitute the chicken with another protein?
Yes! You can use grilled shrimp, beef, or even tofu for a vegetarian option.
- → What type of lettuce works best for this salad?
Romaine lettuce is ideal for its crunch and freshness, but you can also use iceberg or a spring mix.
- → Can I make this salad in advance?
You can prepare the ingredients ahead of time, but it's best to assemble and toss the salad right before serving to keep it fresh and crisp.
- → What can I use instead of tortilla chips?
Crushed pita chips, crushed taco shells, or even crispy fried onions make great alternatives.