Tex Mex Taco Chicken Salad with Ranch and Crunchy Tortilla Strips (Print version)
A 20-minute Tex Mex chicken taco salad with romaine, black beans, corn, cheddar, taco ranch, lime, cilantro, and crunchy tortilla strips.
# Ingredients:
For the salad
01 -
3 cups (420 g) cooked chicken breast, shredded or diced
02 -
8 cups (300 g) chopped romaine lettuce, washed and dried
03 -
1 1/2 cups (225 g) cherry tomatoes, halved
04 -
1 cup (165 g) sweet corn, drained canned or thawed frozen
05 -
1 1/2 cups (255 g) canned black beans, rinsed and drained
06 -
1/4 cup (35 g) thinly sliced red onion
07 -
3 green onions, thinly sliced
08 -
1/2 cup (55 g) shredded cheddar cheese
09 -
1/4 cup chopped fresh cilantro, optional
10 -
1 cup (40 g) crunchy tortilla strips or crushed tortilla chips
11 -
1/2 lime, cut for squeezing
For the taco ranch
12 -
3/4 cup (180 ml) ranch dressing
13 -
1 1/2 tablespoons taco seasoning
14 -
1 tablespoon fresh lime juice, plus more to taste
# Instructions:
01 -
Add the chicken, romaine, tomatoes, corn, black beans, red onion, green onions, and cheddar to a large salad bowl. Toss gently to distribute the heavier ingredients.
02 -
In a small bowl, whisk the ranch dressing, taco seasoning, and lime juice until smooth. Taste and adjust with more lime if needed.
03 -
Pour about two-thirds of the taco ranch over the salad and toss with tongs until lightly coated. Add more dressing only if needed.
04 -
Squeeze the lime over the salad and add cilantro if using. Toss once more so the lime reaches the chicken and lettuce.
05 -
Scatter tortilla strips over the top right before serving. Serve immediately for the crispest texture.
# Good to know:
01 -
Use cold or room-temperature cooked chicken, not hot chicken, to keep the romaine crisp.
02 -
For meal prep, store dressing and tortilla strips separately.
03 -
Best served within 30 minutes of dressing.