Tex-Mex Chopped Chicken Salad
A vibrant Tex-Mex Chopped Chicken Salad made with rotisserie chicken, crisp romaine, black beans, corn, tomatoes, cheddar, tortilla chips, and a zesty ranch-taco dressing.
6 Servings
Ingredients
For the Salad:
- 1 bag mixed salad greens
- 3 ½ cups romaine lettuce chopped
- 2 –3 cups rotisserie chicken cut into small chunks
- 1 large vine-ripened tomato chopped
- ½ cucumber peeled and chopped
- ½ cup fresh corn kernels
- 1 can black beans drained and rinsed
- 3 green onions thinly sliced
- 5 ounces cheddar cheese shredded
- 2 tablespoons fresh cilantro chopped
- 1 ½ cups tortilla chips broken into small pieces
- Optional: avocado chunks, pumpkin seeds, or sesame seeds
- Salt and black pepper to taste
For the Dressing:
- ½ –1 cup ranch dressing
- 1 –2 tablespoons mild taco seasoning
- ¼ teaspoon fresh lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
Prepare the dressing
- In a small bowl, combine ranch dressing, taco seasoning, lime juice, and cilantro. Stir until well blended. Refrigerate while preparing the salad to allow the flavors to meld.
Assemble the salad base
- In a large mixing bowl, combine the romaine lettuce and salad mix. Add cucumber, corn, black beans, shredded cheese, and green onions. Toss gently to combine.
Add chicken and tomatoes
- Fold in the rotisserie chicken, chopped tomato, and any optional ingredients such as avocado or seeds.
Dress the salad
- Drizzle the prepared dressing over the salad, adding gradually until the greens are lightly coated. Toss thoroughly to ensure even distribution.
Finish with tortilla chips
- Add broken tortilla chips immediately before serving to maintain crispness. Alternatively, serve them on the side if storing leftovers. Season with salt and black pepper as desired.
Notes
To prepare this salad gluten-free, ensure the taco seasoning, ranch dressing, and tortilla chips are certified gluten-free, as these items often contain hidden gluten. The rest of the ingredients are naturally gluten-free.