🥗 Tex-Mex Taco Chicken Chopped Salad — A Zesty, Crunchy Fiesta in Every Bite! 🌮

Looking for a salad that’s not only fresh and healthy but also packed with bold, zesty Tex-Mex flavor? This Taco Chicken Chopped Salad is the perfect solution. Loaded with juicy chicken, crunchy lettuce, creamy dressing, hearty beans, sweet corn, and crispy tortilla strips, this recipe takes salad from side dish to showstopper in just minutes. This crowd-pleasing salad is the perfect way to use up leftover chicken or rotisserie chicken and is incredibly versatile. Whether you’re serving it as a light lunch, a satisfying dinner, or a potluck favorite, it hits all the right notes—flavor, texture, and color!


🌶️ Why You’ll Love This Tex-Mex Salad

This chicken taco salad brings all the flavors of your favorite Tex-Mex tacos into a refreshing and satisfying bowl. It’s:

✅ Packed with protein and fiber
✅ Full of fresh vegetables and herbs
✅ Quick and easy to assemble
✅ Naturally gluten-free
✅ Customizable for any diet

Best of all, it’s tossed in a ranch-taco dressing that adds just the right amount of spice and creaminess to tie it all together.


🛒 Ingredients You’ll Need

For the Salad:

  • 2 cups cooked chicken breasts, shredded or cubed
  • 10 cups romaine lettuce, chopped (about 2 large heads)
  • 2 cups cherry tomatoes, halved
  • 1 cup corn (canned and drained, or thawed frozen)
  • ¼ cup red onion, thinly sliced
  • 4 green onions, chopped (about 1 cup)
  • 1½ cups black beans, rinsed and drained
  • ½ cup shredded cheddar cheese
  • ¼ cup fresh cilantro, chopped (optional)
  • Juice of ½ lime
  • 1 cup tortilla strips or crushed tortilla chips

For the Creamy Taco Ranch Dressing:

  • 1 cup ranch dressing (store-bought or homemade)
  • 2 tablespoons taco seasoning (store-bought or homemade)

👩‍🍳 How to Make It

1️⃣ Make the Dressing:
In a small bowl, whisk together ranch dressing and taco seasoning. Set aside while you assemble the salad.

2️⃣ Prepare the Salad:
In a large mixing bowl, combine the chopped romaine, chicken, cherry tomatoes, corn, red onion, green onions, black beans, cheddar cheese, and cilantro (if using). Toss to mix.

3️⃣ Add Dressing:
Drizzle the taco ranch dressing over the salad and toss again until everything is evenly coated.

4️⃣ Add Lime & Crunch:
Squeeze the juice of half a lime over the top for a citrusy brightness. Just before serving, sprinkle tortilla strips or crushed chips over the salad for that irresistible crunch.


🥑 Tips & Variations

Make it spicy: Add diced jalapeños or a splash of hot sauce to the dressing.
Add avocado: Cubed avocado makes a delicious and creamy addition.
Use ground beef or turkey: Swap out the chicken for a different taco-style protein.
Vegan version: Omit the chicken and cheese, and use a vegan ranch for a plant-based twist.
Make ahead: Prep the components in advance, but store the dressing and chips separately until serving.


🍴 Serving Suggestions

This salad is hearty enough to serve as a main course but also makes an amazing side dish for:

  • Taco Tuesday
  • Summer BBQs
  • Picnics or potlucks
  • Family dinners
  • Meal prep lunches

🧊 Storage Instructions

If you’re making this salad ahead of time or saving leftovers, store the dressing and tortilla strips separately to prevent sogginess. The dressed salad can be stored in an airtight container in the fridge for up to 2 days.


📝 Final Thoughts

This Tex-Mex Chicken Taco Salad is everything a good salad should be—vibrant, satisfying, crunchy, creamy, and full of flavor! It’s the kind of dish that feels indulgent while being packed with wholesome ingredients. Try it once, and it might just become your new go-to weeknight recipe.

So, what are you waiting for? Grab your fork and dig into this flavor-packed fiesta!


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