Fresh Tex-Mex Chopped Chicken Salad with chicken, romaine, beans, corn, tomato, cheddar, and crunchy tortilla chips tossed in zesty ranch.

You know how some recipes happen because you plan them, and others happen because life throws you into a fridge clean-out situation? Yeah, this Tex-Mex Chopped Chicken Salad falls squarely into the second category. I had a sad half-bag of romaine, one tomato that had been hanging out way too long on the counter, and leftover rotisserie chicken my kids swore they were “so over.”

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Now, here’s the funny part—I almost gave in and made another boring chicken sandwich. But something in me went, nope, not tonight. I spotted taco seasoning in the pantry, ranch in the fridge, and suddenly I thought, “why not mash this into a Tex-Mex moment?” Honestly, I wasn’t expecting much. But when I tossed everything together—black beans, corn, cheese, the whole lot—and crowned it with tortilla chips, it turned into this crave-worthy, crunchy, colorful meal.

The kids thought I was basically letting them eat nachos for dinner (so I became the cool mom for once). My husband, who usually gives the side-eye when “salad” is on the menu, asked for seconds. That’s when I knew—this wasn’t just a fridge clean-out experiment. This Tex-Mex Chopped Chicken Salad was a keeper.

Here’s a quick peek at what’s inside:

Why You’ll Love This Tex-Mex Chopped Chicken Salad Recipe?

Let’s be real: most salads feel like punishment. But this one? It’s the opposite. It’s hearty enough to actually count as dinner but still light enough that you don’t feel like you swallowed a brick after eating it. There’s crunch from the lettuce, creamy ranch spiked with taco seasoning (seriously, that dressing is addictive), pops of sweet corn, the bite of black beans, and oh—don’t forget the crunch factor from tortilla chips. It’s fun food disguised as salad.

Plus, it takes maybe ten minutes tops. No stove, no oven, no crying over dishes. Just chop, toss, crunch.

Ingredient Notes:

Let’s talk through the good stuff, because each one pulls its weight:

Rotisserie Chicken – Total lifesaver. Flavorful, already cooked, and shreds like a dream. (Unless you enjoy pan-searing chicken on a Tuesday night? Didn’t think so.)
Ranch Dressing + Taco Seasoning – Don’t skip this. It’s the Tex-Mex glue that holds everything together. Creamy, zesty, and just the right kind of messy-good.
Black Beans & Corn – You can’t call it Tex-Mex without these. They make the salad filling and colorful.
Cheddar Cheese – Sharp cheddar is classic, but if you’re feeling wild, swap for Pepper Jack.
Lettuce Mix – I use a mix of romaine (for crunch) and bagged salad mix (for convenience). Lazy and proud.
Tortilla Chips – Add them right before serving. Otherwise, you’re looking at soggy sadness.
Optional Extras – Avocado chunks for creaminess, or pumpkin/sesame seeds if you want to be fancy.

How To Make Tex-Mex Chopped Chicken Salad?

Step 1 – Make the dressing.
Mix ranch, taco seasoning, lime juice, and cilantro in a small bowl. Toss it in the fridge while you prep the salad—this little pause makes it taste better (kind of like how soup always tastes better the next day).

Step 2 – Build the base.
In a big bowl, toss together romaine and salad mix. Add cucumber, corn, beans, shredded cheese, and green onions. Look at all that color—you’ll feel like you’re building a rainbow in a bowl.

Step 3 – Add the hearty bits.
Now fold in the chicken and tomatoes. If you’ve got avocado or seeds on hand, now’s the moment to shine.

Step 4 – Toss with the dressing.
Drizzle in that ranch-taco magic. Don’t dump all of it—add a little at a time, toss, taste, and adjust. (You know your crew. Some like it light, others want it swimming.)

Step 5 – Finish with crunch.
Top it off with tortilla chips right before serving. Seriously, timing is everything here. Soggy chips are a crime against Tex-Mex.

Storage Options:

Here’s the deal—this salad is best fresh. Period. But if you need to store it, keep the dressing and chips on the side. The salad mix with beans, corn, and chicken will hold up in the fridge for about a day. For meal prep, just pack the components separately and combine when it’s time to eat. (Think of it as building your own Chipotle bowl, but cheaper.)

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Variations and Substitutions:

This recipe’s flexible, which means you can bend it to your mood (or pantry situation):

Protein Swap – Try grilled shrimp, leftover steak, or roasted chickpeas if you’re vegetarian.
Cheese Twist – Cotija or queso fresco for a more authentic Tex-Mex flair.
Health Kick – Greek yogurt instead of ranch, still creamy but lighter.
Spice Lovers – Add jalapeños, chili flakes, or a splash of hot sauce.
Greens Upgrade – Mix in kale or spinach if you want extra nutrients (or need to use them up before they wilt).

What to Serve with Tex-Mex Chopped Chicken Salad?

Sure, it’s satisfying on its own, but if you want to turn it into a full spread, here’s what works:

Warm tortillas or quesadillas—perfect for scooping.
Cilantro lime rice for that restaurant vibe.
Chips and guac, because there’s no such thing as too many chips.
A frosty margarita if it’s Friday night—or sweet iced tea if it’s Tuesday and you’ve got errands.

Frequently Asked Questions:

Can I make this ahead?
Yes, but keep the dressing and chips separate until serving.

Can I use frozen corn?
Totally. Just thaw and drain it first.

Is it spicy?
Depends on your taco seasoning. Mild = family-friendly. Spicy = sweat-worthy.

And there you have it—Tex-Mex Chopped Chicken Salad that’s crunchy, colorful, and just plain fun to eat. It’s salad, sure, but it’s the kind you actually look forward to.

So tell me—are you team extra avocado, or team pile on the chips? Because honestly, I can’t choose.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Hearty and Delicious Potato Kielbasa Soup

The Best Pecan Pie Recipe

Southern Chocolate Cobbler