Tex-Mex Chicken Chopped Salad

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This Tex-Mex Chicken Chopped Salad is filled with crunchy romaine lettuce, corn, black beans, grilled chicken and more. The taco-flavored ranch dressing finishes it off to perfection!

Tex-Mex Chicken Chopped Salad

Behold, my friends, this is Tex-Mex Chicken Chopped Salad. Also known as my favorite lunch I eat at least twice a week . haha. I LOVE it so much. I can’t say enough good things about this amazing salad. It is so comforting, healthy, and out of this world delicious!

This Tex-Mex chopped salad contains a lot of yummy things. Crunchy romaine lettuce, corn, black beans, tomatoes, green onion and of course grilled chicken. I like to cook up small bite-size pieces of chicken seasoned with just salt and pepper. Then I  throw them in at the very last while they’re still a little warm.

I toss it all together with the heavenly taco-flavored ranch dressing. Mmmm! It is wonderful, flavorful and the most amazing salad this side of Texas. 😉

Tex-Mex Chicken Chopped Salad

MORE DELICIOUS SALAD RECIPES YOU MAY LIKE:

Crispy Chicken BLT Salad

Doritos Chicken Taco Salad

Chicken Caesar Pasta Salad

The Best Strawberry Chicken Salad

Tex-Mex Chicken Chopped Salad
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4.92 from 12 votes

Tex-Mex Chicken Chopped Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Holly

Ingredients

Tex-Mex Dressing

  • 1 cup ranch dressing
  • 2 Tablespoons mild taco seasoning

Salad Ingredients

  • 2 pounds boneless, skinless chicken breasts cut in 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 of a lime
  • 1 cup tortilla chips crushed

Instructions

  • In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
  • In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through; about 12 minutes. While chicken is cooking season with salt and pepper.
  • In a large bowl, toss salad ingredients together. When chicken is finished cooking let cool slightly then add to salad. Add dressing a little at a time then gently toss until all combined and coated.
  • Serve immediately in individual bowls and enjoy!

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Chicken Chopped Salad

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26 thoughts on “Tex-Mex Chicken Chopped Salad

  1. Wow! Just made this for dinner after I wanted to make enchiladas but my husband wanted salad. Sooooo tasty!!!! Thanks!

  2. Made this for dinner tonight. Normally, my husband would not like salad for dinner. He loved it, as did I. Will definitely make this again. Thanks for a great recipe.

  3. This was amazing!! It’s similar to the Mexican style salad at McDonald’s but obviously this is so much better! I used a rotisserie chicken and just heated it up with the frozen corn and black beans, let them cooled down and added it to the rest of the ingredients. It was ready in no time!

  4. This salad was delicious and a definite make again!!! I cheated and used a rotisserie chicken and but otherwise followed the recipe and it was so tasty! Thanks for sharing!

  5. 4 stars
    Love this salad! I did use a COPYCAT recipe for chipotle’s chipotle VINAIGRETTE For the dressing. Love a light, filling salad during the summer. Thanks for sharing!

  6. This is really good! I used grilled chicken in it. It Is so fast aNd east to make but with lots of flavor! My husband like it, too. It is going into My weekly work lunch rotation!

  7. When do I incorporate the corn (frozen) and black beans? Do I cook them with the chicken or heat them up separate?

    1. If using fresh corn, just throw it in with the salad. Cold or heated up. If using frozen corn, make sure it is completely thawed before adding to the salad. Both the black beans and corn I add in at room temp. I don’t heat them up but you can if you want to 🙂

  8. 5 stars
    Made this for dinner last night and it was a hit! A great way to use left over rotisserie chicken. My hubby is not crazy for corn, so i substituted chopped red bell pepper for added crunch. It’s a keeper!

  9. 5 stars
    so easy & delicious! Even my husband enjoyed it and he turns his nose up to salads (especially as a main course). I didn’t have green onions or lime juice so i had to do without that, but it was still great! my husband said “you can make it again!” that’s a winner!

    1. 5 stars
      This was delicious! Just like Katherine said, i was planning on taco salad, but my hubby wanted salad. What a great compromise. Adding this to our family dinners. Thank you for sharing.

  10. 5 stars
    This is one of our favorites! We heat The beans and frozen corn wIth the meat – we use ground chicken and it’s Also excellent. Thank you!!

  11. 5 stars
    Just made this..really good!
    I did my chicken on the grill though & added some extra seasoning to the dressing..will def make again, very easy & quick!

  12. 5 stars
    I love it, i used a CHIPOTLE ranch dresSing. I used iceberg lettuce, but everything else was the SAme. Will DEFINITELY br making it again.

  13. 5 stars
    made this for dinner last night, delicious! I baked the chicken and seasoned with a little of the taco seasoning and salt and pepper. Don’t skip the Lime…that really added delicious flavor. This is going in regular rotation for us. 🙂

  14. 5 stars
    Delicious! I am away on business so I made enough for 2 servings, that way I will have enough for dinner tomorrow. Well let me tell you, it is taking all of my will power not to eat the whole salad tonight! This is a definite keeper. Thanks for sharing.

  15. 5 stars
    I came back to comment because of how good this is. We had it two nights in a row. It will be a regular. Thank you!

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