Go Back
Tex-Mex Chicken Chopped Salad Recipe

Tex-Mex Chicken Chopped Salad Recipe

Evelyn
This Tex-Mex Chicken Chopped Salad Recipe features crunchy romaine, grilled chicken, black beans, corn, and a creamy taco ranch dressing. Perfect for a healthy summer meal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Lunch
Cuisine Tex-Mex
Servings 4 servings
Calories 485 kcal

Equipment

  • Large skillet
  • Large mixing bowl
  • Small mixing bowl
  • Chef's knife
  • Cutting board

Ingredients
  

  • 2 pounds boneless skinless chicken breasts cut into bite-size pieces
  • salt and freshly ground black pepper to taste
  • 8 cups romaine lettuce chopped
  • 2 Roma tomatoes diced
  • 1 cup corn kernels fresh or frozen and thawed
  • 4 green onions sliced
  • 1 can black beans 15 ounces, drained and rinsed
  • 1/2 cup mild cheddar cheese shredded
  • 1/4 cup fresh cilantro chopped
  • juice of 1/2 lime
  • 1 cup tortilla chips crushed
  • 1 cup ranch dressing
  • 2 tablespoons mild taco seasoning

Instructions
 

  • Prepare the dressing: In a small bowl, whisk together ranch dressing and taco seasoning until well combined. Cover and refrigerate for at least 15 minutes to let flavors meld.
  • Cook the chicken: Heat a large non-stick skillet over medium-high heat. Add chicken pieces and cook, stirring occasionally, for about 12 minutes until cooked through and golden. Season with salt and pepper while cooking.
  • Prepare the salad base: In a large mixing bowl, combine chopped romaine lettuce, diced tomatoes, corn kernels, sliced green onions, and drained black beans.
  • Add chicken and toppings: Let chicken cool slightly, then add to the salad bowl along with shredded cheddar cheese and chopped cilantro. Drizzle with lime juice.
  • Toss and serve: Add dressing gradually, tossing gently until everything is evenly coated. Top with crushed tortilla chips and serve immediately in individual bowls.

Notes

    >Store components separately for meal prep: keep dressing, chicken, and vegetables in separate containers for up to 3 days. >Add dressing just before serving to prevent soggy lettuce. >For a lighter version, substitute Greek yogurt mixed with taco seasoning for the ranch dressing. >Use leftover rotisserie chicken to save time on this recipe.
Keyword Tex-Mex Chicken Chopped Salad Recipe