Chicken Taco Chopped Salad (Print view)

Crunchy Tex-Mex salad with taco-seasoned chicken, fresh vegetables, cheese, tortilla chips, and creamy salsa ranch dressing.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Salad

06 - 6 cups chopped romaine or iceberg lettuce
07 - 1 cup cherry tomatoes, halved
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup canned corn kernels, drained
10 - 1/2 cup red onion, finely diced
11 - 1 cup shredded cheddar or Mexican blend cheese
12 - 1 avocado, diced
13 - 1 cup crushed tortilla chips

→ Salsa Ranch Dressing

14 - 1/2 cup ranch dressing
15 - 1/3 cup tomato salsa
16 - Juice of 1/2 lime

# Cooking Steps:

01 - Preheat a skillet over medium-high heat. Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper. Cook for 6-7 minutes per side until cooked through and juices run clear.
02 - Remove chicken from heat and let rest for 5 minutes. Chop into bite-sized pieces.
03 - In a small bowl, whisk together ranch dressing, salsa, and lime juice until smooth. Set aside.
04 - In a large bowl, combine lettuce, tomatoes, black beans, corn, red onion, cheese, and avocado.
05 - Add chopped chicken and drizzle with salsa ranch dressing. Toss to coat evenly.
06 - Sprinkle crushed tortilla chips on top just before serving to maintain crunch. Serve immediately.

# Expert Ideas:

01 -
  • Everything comes together in under 40 minutes, and most of that is just waiting for chicken to cook.
  • The crunch from the tortilla chips stays intact if you add them at the last second, giving you that restaurant-style texture at home.
  • You can prep the components ahead and toss them together when hunger strikes, making weeknights feel manageable again.
02 -
  • If you add the tortilla chips too early, they will absorb the dressing and lose all their crunch within minutes.
  • Resting the chicken after cooking is non-negotiable unless you want dry, stringy meat instead of juicy bites.
  • Rinsing canned beans removes excess sodium and that tinny flavor that can overpower the fresher ingredients.
03 -
  • Use a meat thermometer to check that chicken reaches 165°F internally, so you never have to guess if it's done.
  • If you're making this for a crowd, double the dressing because people always want more than you think.
  • Toss the salad in batches if your bowl isn't big enough, otherwise half the ingredients end up on the counter.
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