Hey there, flavor adventurers! It’s Ryan, your friendly neighborhood chef from Austin. Today, I’m thrilled to share a recipe that’s close to my heart and a staple in my kitchen – the Tex-Mex Chopped Chicken Salad. This dish is like a fiesta in a bowl, bringing together the vibrant flavors of Tex-Mex cuisine with a healthy twist. It reminds me of those sunny afternoons in college when I’d whip up something quick yet satisfying before hitting the books. Let’s dive into this salad adventure together!
Why You’ll Absolutely Love This Recipe
- It’s so easy, it feels like a little kitchen victory! With just a few steps, you can create a meal that’s as nutritious as it is delicious.
- Flavor-packed and colorful. This salad is a celebration of textures and tastes that will brighten any day.
- Perfect for meal prep. Make it ahead to enjoy a quick, energizing meal whenever you need it.
- Customizable to your taste. Add or swap ingredients to make it your own!
Simple Ingredients for a Delicious Treat
Let’s talk about these ingredients! Each one plays a part in creating a symphony of flavors. The chicken is your protein powerhouse, giving you the energy to tackle whatever the day throws at you. I love using romaine lettuce for its crispness, while the roma tomatoes and cucumbers add a refreshing bite. The corn kernels and black beans bring a touch of sweetness and earthiness, and the cheese cubes—oh, the cheese! Choose between sharp cheddar or pepper jack for that extra kick.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Ready to create some magic? Let’s do this! First, mix your dressing by combining the ranch dressing and taco seasoning in a small bowl. Pop it in the fridge while you prepare the rest. In a large bowl, toss together the chicken, romaine, tomatoes, cucumber, corn, green onions, black beans, cheese, and cilantro. Squeeze in the lime juice for that zesty zing. Add the dressing gradually, tossing until everything is lightly coated. Season with salt and pepper to taste. Voilà! Your Tex-Mex Chopped Chicken Salad is ready to serve. Easy, right?
A Few of My Favorite Tips
Here are some secrets to make this dish even more exciting. For an extra crunch, add crushed tortilla chips just before serving. Garnish with diced jalapeños if you love a bit of heat, or try toasted pumpkin seeds for a nutty twist. And if you’re feeling adventurous, throw in some diced avocado or jicama for added texture. Remember, this salad is all about having fun and playing with flavors!
How I Like to Serve This
I love serving this salad as a standalone meal, but it’s also fantastic as a side dish for grilled meats or fish. Pair it with a refreshing beverage like a homemade limeade or iced tea for the ultimate Tex-Mex experience. And hey, if you’re a fan of salads, why not check out some of my other creations? **Dive into This Refreshing Watermelon Basil Feta Salad** or **You’ll Love This Zesty Watermelon Cucumber Feta Salad** for more salad inspirations.
Storing & Reheating (If There’s Any Left!)
In the unlikely event that you have leftovers, store your salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible, to maintain that fresh crunch. When you’re ready to enjoy, give it a toss and you’re good to go!
Tex-Mex Chopped Chicken Salad
Ingredients
dressing
- 1 cup ranch dressing
- 2 tbsp taco seasoning (hot or mild)
salad
- 3 cups chicken (cooked, cooled and diced)
- 4 cups romaine lettuce (chopped, about 1 head)
- 2 pcs roma tomatoes (diced)
- 1 pcs cucumber (seeded and diced)
- 1 cup corn kernels (fresh or frozen)
- 4-5 pcs green onions (sliced)
- 1 15 oz can black beans (drained and rinsed)
- 4 oz sharp cheddar cheese (or pepper jack, cut into ¼” cubes)
- 1/4 cup cilantro (chopped)
- 1/2 pcs lime (juice of)
- 1 cup tortilla chips (crushed)
- jalapeño (diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional))
Instructions
- Stir together dressing ingredients and refrigerate.
- Toss salad ingredients in a large bowl.
- Add dressing gradually and toss until lightly coated.
- Season with salt and pepper to taste.
- Serve immediately.
