Best Tex-Mex Chopped Chicken Salad
A fresh, crunchy Tex-Mex chopped chicken salad loaded with veggies, creamy dressing, and tortilla crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
Ingredients
3 cups cooked chicken, chopped (grilled, baked, or rotisserie)
5 cups chopped romaine lettuce or mixed greens
1 cup chopped red or green bell pepper
1 cup cherry or Roma tomatoes, diced
1 cup corn kernels (fresh, canned, or thawed frozen)
1 cup black beans, rinsed and drained
1/2 cup diced red onion or sliced green onions
1 medium avocado, diced
1/2 cup shredded cheddar, Colby Jack, or Mexican blend cheese
1/4 cup chopped fresh cilantro
1 cup crushed tortilla chips or strips for topping
3/4 cup ranch or Greek yogurt-based dressing
2–3 tablespoons taco seasoning or chili-lime blend
2 tablespoons fresh lime juice
1 tablespoon olive oil (optional, for richness)
1 teaspoon honey or maple syrup (optional, for balance)
Salt and pepper to taste
Instructions
1. In a medium bowl, whisk together the ranch or Greek yogurt dressing, taco seasoning or chili-lime blend, lime juice, olive oil if using, and honey or maple syrup if using. Taste and adjust salt and pepper as needed.
2. Refrigerate the dressing for at least 10 minutes so the spices bloom and the flavors meld.
3. Add the chopped romaine, bell pepper, tomatoes, corn, black beans, and onion to a large mixing bowl and toss gently to combine.
4. Fold in the chopped cooked chicken so it is evenly distributed throughout the salad.
5. Gently add the diced avocado, shredded cheese, and cilantro, folding just until combined so the avocado stays chunky.
6. Pour about two-thirds of the prepared dressing over the salad and toss until everything is lightly coated, adding more dressing only if the mixture looks dry.
7. Right before serving, sprinkle crushed tortilla chips or strips over the top, or serve them on the side so they stay crisp.
8. Taste the finished Tex-Mex Chopped Chicken Salad and add an extra squeeze of lime, a pinch of salt, or more cilantro if desired.
Notes
For best crunch, add the tortilla chips just before serving. Use Greek yogurt-based dressing for a lighter option or swap in rotisserie chicken for a quick shortcut. To meal prep, keep the lettuce, avocado, chips, and dressing separate and combine just before eating.
Find it online: https://www.musttryrecipe.com/tex-mex-chopped-chicken-salad/