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Tex-Mex Chicken Chopped Salad

Tex-Mex Chicken Chopped Salad: A Crunchy Flavor Fiesta

This Tex-Mex Chicken Chopped Salad is a vibrant and wholesome meal packed with fresh ingredients, perfect for a quick lunch or gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Salads
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup Ranch Dressing Substitute with a yogurt-based dressing for a lighter option.
  • 1 tbsp Mild Taco Seasoning Use homemade seasoning for a personalized kick.
Salad
  • 2 pounds Boneless, Skinless Chicken Breasts Swap with grilled shrimp or tofu for a vegetarian twist.
  • to taste Salt and Pepper Essential seasonings to enhance flavor.
  • 1 large head Romaine Lettuce You can replace it with mixed greens or spinach.
  • 2 medium Roma Tomatoes Cherry tomatoes offer a sweeter alternative.
  • 1 cup Corn Kernels Use fresh corn when in season for extra taste.
  • 4 stalks Green Onions Red onion can be used for a milder flavor.
  • 1 can Black Beans Replace with cooked chickpeas if preferred.
  • 1 cup Mild Cheddar Cheese Monterey Jack is a milder substitute.
  • 1/4 cup Cilantro Omit if not a fan, try parsley instead.
  • 1/2 of a lime Juice of Lime Lemon juice can be used as an alternative.
  • 1 cup Tortilla Chips Feel free to omit for a lower-carb version.

Equipment

  • non-stick skillet
  • mixing bowl
  • Whisk
  • Plastic Wrap

Method
 

Preparation Steps
  1. In a small bowl, whisk together ranch dressing and taco seasoning until smooth and well-combined.
  2. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
  3. Cut the chicken breasts into bite-sized pieces, season with salt and pepper, and cook in a non-stick skillet over medium-high heat for about 12 minutes.
  4. In a large mixing bowl, combine romaine, tomatoes, corn, green onions, black beans, cilantro, and cheddar cheese.
  5. Once cooked chicken has cooled slightly, add it to the salad and fold everything together.
  6. Drizzle the chilled dressing over the salad, starting with half, and toss to combine.
  7. Serve immediately or chill until ready to eat, topping with tortilla chips just before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 30IUVitamin C: 45mgCalcium: 15mgIron: 10mg

Notes

Store leftover salad in an airtight container in the fridge for up to 2 days, keeping components and dressing separate until serving to avoid sogginess.

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