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This Tex Mex Taco Chicken Chopped Salad is my weeknight lifesaver whenever I need a meal that is energizing colorful and easy to pull together My family loves digging into the crunchy layers and bold spices and I rely on it for potlucks since it always disappears fast
Every time I make this salad I am reminded of summer evenings on the patio the kids filling their bowls and adding extra lime and chips for good measure It brings all the Tex Mex flavor with barely any cleanup
Ingredients
- Cooked chicken breast: moist and tender is a key for the best bite Use roasted or poached and shred for easy mixing
- Romaine lettuce: crisp and sturdy it holds up well under dressing Go for bright green unwilted leaves
- Cherry tomatoes: sweet and juicy These add color and a burst of flavor Pick the ripest you can find
- Corn: sweet yellow kernels bring a little pop Use fresh if it is available otherwise canned or frozen works well
- Red onion: mild sharpness that wakes up every other ingredient Slice thinly for best texture
- Green onions: these bring a gentle freshness Chop them small for even distribution
- Black beans: creamy and hearty Make sure to rinse and drain them well for the right consistency
- Cheddar cheese: a melty base that ties everything together Shred your own for the richest flavor
- Cilantro (optional): bright green leaves for extra freshness Choose bunches that smell fragrant
- Lime juice: a simple squeeze lifts all the flavors Use freshly squeezed for a real brightness
- Tortilla strips or chips: ultimate crunch in every bite Go for sturdy chips that will not get soggy
- Ranch dressing: creamy tangy and familiar Use a good quality bottle
- Taco seasoning: the flavor booster You can use your favorite packet or make your own for maximum punch
Instructions
- Prepare the Salad:
- In a large mixing bowl add the cooked shredded chicken lettuce tomato halves corn sliced red onion chopped green onion black beans and shredded cheddar cheese Toss everything together evenly The goal is an even distribution so that every forkful has a bit of everything
- Mix the Dressing:
- In a smaller bowl whisk together the ranch dressing and taco seasoning until completely smooth and streak free This ensures the spicy flavor spreads evenly coat the back of a spoon to check thickness
- Dress the Salad:
- Drizzle your creamy taco ranch dressing generously over all the salad ingredients Go slow and toss well to ensure every bite gets coated but the lettuce should not be soggy The mix should glisten and smell tangy
- Finish with Lime and Crunch:
- Squeeze half a lime over the entire bowl to brighten the flavors Top the whole salad with tortilla strips or chips Sprinkle the optional cilantro across for a final burst of color and herbaceous aroma
- Serve:
- Serve the salad immediately for best crunch or if you prefer a chilled texture let it rest in the fridge for up to 30 minutes to marry the flavors Scoop into bowls and enjoy the layers of texture
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There is something about cilantro that makes this salad sing I love grabbing a big handful from the garden and scattering it over the salad It transports me right back to family taco nights and the aroma always brings a smile
Storage Tips
Keep the salad and dressing separate if prepping ahead The lettuce and veggies stay fresh for up to two days in a sealed container Once dressed enjoy within a few hours for the crunchiest texture Storing chips separately stops them from going soft
Ingredient Substitutions
Swap rotisserie chicken for convenience or use leftover grilled steak or tofu for a vegetarian option Monterey Jack cheese works well if you are out of cheddar For a lowdairy version try avocado instead of cheese Fresh jalapenos can add heat if you want more zest
Serving Suggestions
Serve this as a main dish on summer nights or as a hearty side for grilled meats For parties spoon it into small cups and top with extra chips and lime If you want to get fancy layer the salad in a glass trifle bowl so the stripes of color show
Cultural Touch
This salad reflects the bold flavors of Tex Mex cooking a blend born along the border where Mexican street food meets Texas heartiness I first tasted something similar at a backyard cookout in San Antonio and was hooked by its balance of spice crunch and creamy coolness
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A craveworthy chopped salad that brings everyone to the table in under 30 minutes Give it a try and you will be reaching for this recipe all year long
Frequently Asked Questions
- → Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken is a convenient and flavorful option, making preparation even easier.
- → What can I substitute for ranch dressing?
You can try Greek yogurt with a squeeze of lime or avocado dressing for a tangy twist.
- → Is it possible to make this salad vegetarian?
Omit the chicken and add extra black beans or grilled vegetables to create a hearty vegetarian version.
- → How long will the salad stay fresh?
This salad is best enjoyed right away, but you can store it refrigerated (without chips) for up to one day.
- → Can I prepare the salad ahead of time?
You can chop and combine the vegetables and chicken in advance. Add dressing and chips just before serving.