Tex-Mex Chopped Chicken Salad
A colorful, flavor-packed salad that brings together juicy chicken, crisp veggies, and a creamy ranch-taco dressing with just the right amount of heat. It’s the perfect balance of freshness and bold Tex-Mex flair—great as a light main course or a vibrant side dish! ️
Ingredients
For the Dressing:
- 1 cup ranch dressing
- 2 tablespoons taco seasoning (choose hot or mild, depending on your preference)
For the Salad:
- 3 cups cooked chicken, cooled and diced
- 4 cups chopped Romaine lettuce (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
- 4 oz sharp cheddar or pepper jack cheese, cut into ¼-inch cubes
- ¼ cup fresh cilantro, chopped
- Juice of ½ lime
- 1 cup crushed tortilla chips
Optional Garnishes:
Diced jalapeño, toasted pumpkin seeds, diced avocado, or crisp jicama for an extra touch of crunch and flavor.
