Save to Pinterest My youngest daughter declared she was done with boring salads last Tuesday, staring skeptically at my usual dinner prep. That challenge led me to throw together whatever Tex-Mex ingredients I had in the fridge, creating something that made her actually ask for seconds. Now she requests this chopped salad at least twice a week, and I have to admit the combination of warm spiced chicken and cool crisp vegetables is pretty brilliant.
Last summer I brought this to a neighborhood potluck, and three different neighbors messaged me the next day asking for the recipe. There is something universally appealing about bowl food, especially when it delivers all those taco flavors without the mess of actual tacos.
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Ingredients
- Chicken breasts: I pound them slightly so they cook evenly and stay juicy
- Taco seasoning: Homemade blend lets you control the heat level
- Romaine lettuce: Sturdy enough to hold up under all those toppings
- Black beans: Rinse them really well to avoid muddy flavor
- Fresh corn: Canned works perfectly but grilled corn kernels would be next level
- Avocado: The creamy element that ties everything together
- Tortilla chips: Crush them right before serving so they stay crunchy
- Ranch and salsa: This combo creates the most addictive dressing
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Instructions
- Season and cook the chicken:
- Get your skillet nice and hot first, then cook those seasoned breasts until they develop a gorgeous crust and reach 165°F inside
- Let chicken rest briefly:
- This step is crucial for juicy meat, about five minutes while you prep everything else
- Whisk up the dressing:
- Combine ranch, salsa, and fresh lime juice until completely smooth
- Build your salad base:
- Toss all the vegetables and beans in your largest bowl
- Assemble the bowls:
- Pile on the warm chicken, drizzle with dressing, and shower with crushed chips
Save to Pinterest This salad has become my go-to when friends are having a rough week and need a dinner that feels like comfort food but does not require actual comfort cooking. The crunch, the creaminess, the bit of heat somehow works every single time.
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Make It Your Own
My friend Sarah adds roasted sweet potatoes to hers, which sounds strange until you try it. I have thrown in leftover grilled corn when that was what I had, and honestly that small upgrade made the whole thing sing.
Meal Prep Magic
Sunday afternoons I chop all the vegetables and store them in separate containers. The chicken gets cooked ahead of time too, then just warmed up slightly before assembling. Even my husband can put this together on busy weeknights.
Serving Suggestions
This salad works alongside almost anything, or stands alone as a complete meal. I have served it with Spanish rice, with quesadillas, and just with extra chips on the side.
- Keep extra lime wedges handy for that final bright hit
- A drizzle of hot sauce never hurt anyone
- Cold beer or sparkling water completes the picture
Save to Pinterest Hope this salad becomes a regular rotation in your house like it has in mine.
Recipe FAQs
- → Can I make this salad ahead of time?
Prepare ingredients separately in advance—chop vegetables, cook chicken, and mix dressing. Store everything in airtight containers in the refrigerator. Combine just before serving to maintain the crunch from tortilla chips and prevent lettuce from wilting.
- → What can I substitute for ranch dressing?
Try Greek yogurt mixed with lime juice and spices, or use a dairy-free cashew cream base. Avocado crema blended with lime and cilantro also works beautifully for a creamier Tex-Mex flavor profile.
- → How do I store leftovers?
Keep components separate if possible—store the salad without dressing or chips in an airtight container for 2-3 days. Add crushed tortilla chips and dressing just before eating to preserve texture and prevent sogginess.
- → Can I use rotisserie chicken instead?
Absolutely. Shred a store-bought rotisserie chicken and season with taco seasoning and lime juice. This shortcut reduces prep time significantly while still delivering great flavor throughout the chopped salad.
- → Is this salad gluten-free?
Yes, when you use certified gluten-free tortilla chips and verify your taco seasoning contains no gluten additives. Most ingredients naturally fit a gluten-free lifestyle, making this an easy, satisfying meal option.
- → What other toppings work well?
Add sliced jalapeños for heat, fresh cilantro for brightness, pickled red onions for tang, or diced bell peppers for extra crunch. A squeeze of fresh lime juice right before serving enhances all the Tex-Mex flavors beautifully.
