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–+ servings
Final plated salad showcasing bright colors, varied textures, and a drizzle of creamy dressing.

Tex-Mex Chopped Chicken Salad

This Tex-Mex Chopped Chicken Salad is a fresh, hearty salad loaded with rotisserie chicken, romaine, black beans, corn, cheddar, crunchy tortilla chips, and a creamy taco-ranch dressing. It is quick, colorful, and perfect for lunch or dinner.
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Course: Lunch, Main Course, Salad
Cuisine: American, Tex-Mex
Keyword: Tex-Mex Chopped Chicken Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6

Ingredients

  • 1/2 to 1 cup ranch dressing
  • 1 to 2 tablespoons mild taco seasoning mix
  • 1 bag salad mix
  • 2 to 3 cups rotisserie chicken cut into small chunks
  • 3 1/2 cups romaine lettuce chopped
  • 1 large fresh vine tomato chopped
  • 1/2 cucumber peeled and chopped
  • 1/2 cup fresh corn
  • 3 green onions sliced
  • 1 can black beans drained
  • 5 ounces cheddar cheese shredded
  • 2 tablespoons cilantro chopped
  • 1/4 teaspoon fresh lime juice
  • 1 1/2 cups tortilla chips broken into small pieces
  • Salt to taste
  • Black pepper to taste

Optional Ingredients

  • Avocado
  • Pumpkin seeds
  • Sesame seeds
  • Extra avocado chunks

Instructions

Prepare the dressing.

  • In a small bowl, combine the ranch dressing, taco seasoning, chopped cilantro, and fresh lime juice. Stir until the mixture is smooth and well blended.

Chill the dressing.

  • Place the dressing in the refrigerator while preparing the remaining salad ingredients.

Prepare the salad base.

  • In a large mixing bowl, combine the salad mix and chopped romaine lettuce.

Add the vegetables and mix-ins.

  • Add the chopped cucumber, fresh corn, drained black beans, shredded cheddar cheese, and sliced green onions. Toss gently to combine.

Add the chicken and tomato.

  • Fold in the rotisserie chicken, chopped tomato, and any optional ingredients you wish to include, such as avocado or seeds.

Dress the salad.

  • Add the dressing gradually, tossing lightly after each addition, until the salad is evenly coated to your preference.

Finish with tortilla chips.

  • Add the broken tortilla chips just before serving, or serve them on the side if you expect leftovers, in order to maintain their texture.

Season and serve.

  • Season the salad with salt and black pepper to taste. Serve immediately.

Notes

To make this recipe gluten free, use a certified gluten-free ranch dressing, taco seasoning, and tortilla chips, as some packaged versions may contain hidden gluten or cross-contact risks. Also confirm that the rotisserie chicken and shredded cheese are gluten free, since seasoning blends and anti-caking agents can vary by brand. If preparing the salad in a shared kitchen, use clean bowls, utensils, and prep surfaces to help avoid gluten contamination.