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Taco Chicken Chopped Salad

A vibrant and satisfying Tex-Mex salad loaded with juicy chicken, fresh vegetables, and a creamy ranch-taco dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

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 stalks green onions, chopped (about 1 cup)
  • 1½ cups black beans, rinsed and drained
  • ½ cup shredded cheddar cheese
  • ¼ cup fresh cilantro, chopped (optional)
  • ½ juice of lime Squeeze over salad
  • 1 cup tortilla strips or crushed tortilla chips For topping
For the Creamy Taco Ranch Dressing
  • 1 cup ranch dressing (store-bought or homemade)
  • 2 tablespoons taco seasoning (store-bought or homemade)

Method
 

Preparation
  1. In a small bowl, whisk together ranch dressing and taco seasoning. Set aside.
  2. 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.
  3. Drizzle the taco ranch dressing over the salad and toss again until everything is evenly coated.
  4. Squeeze the juice of half a lime over the top for brightness.
  5. Just before serving, sprinkle tortilla strips or crushed chips over the salad for an irresistible crunch.

Notes

For variations, add diced jalapeños for spice, cubed avocado for creaminess, or swap chicken for ground beef or turkey. For a vegan option, omit the chicken and cheese, and use a vegan ranch. Store dressing and chips separately to prevent sogginess.