Tex-Mex Chicken Chopped Salad

This vibrant Tex-Mex Chicken Chopped Salad brings together crisp romaine, sweet corn, black beans, and grilled chicken. A zesty taco-inspired ranch dressing ties all the bold flavors together perfectly.

This dish has quickly become a weekly favorite for a reason. It delivers a comforting yet healthy meal that balances texture and flavor in every bite.

The base features crunchy romaine, corn, black beans, diced tomatoes, and green onions alongside seasoned grilled chicken. Cooking the chicken in small, bite-sized pieces ensures even cooking and maximum flavor.

Tossing everything together with the homemade taco ranch dressing creates a remarkably satisfying dish. Adding the warm chicken right before serving keeps the ingredients fresh and the flavors vibrant.

More Salad Recipes to Try

Crispy Chicken BLT Salad

Doritos Chicken Taco Salad

Chicken Caesar Pasta Salad

Southwest Chicken Chopped Salad

The Best Strawberry Chicken Salad

Enjoy this vibrant salad as a quick weeknight dinner or light lunch.

Tex-Mex Chicken Chopped Salad

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 then 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

Tex-Mex Dressing

• In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.

Salad

• 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 allow to cool slightly then add to the salad. Add dressing a little at a time then gently toss until all combined and coated. Serve immediately in individual bowls and enjoy!

Meal Prep Tips

Storage Instructions

Serving Ideas

Store leftovers in an airtight container in the refrigerator for up to three days.

Tex-Mex Chicken Chopped Salad

Print Recipe

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

• Author: Maya Collins
• Prep Time: 25 mins
• Total Time: 25 minutes
• Yield: 4 1x
• Method: Lunch

Ingredients

Scale 1x2x3x

• 1 cup ranch dressing
• 2 Tablespoons mild taco seasoning
• 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 then 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

1. In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
2. 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.
3. In a large bowl, toss salad ingredients together. When chicken is finished cooking allow to cool slightly then add to the salad. Add dressing a little at a time then gently toss until all combined and coated. Serve immediately in individual bowls and enjoy!