Pin It I threw this together on a Tuesday night when I had leftover taco seasoning and a fridge full of random vegetables that needed using. The chicken sizzled in the pan, filling the kitchen with that smoky cumin smell, and I realized I was building something way better than the sad desk salad I'd planned. By the time I tossed everything together and crunched those tortilla chips on top, I had a bowl that tasted like my favorite taco truck but felt virtuous enough to eat in leggings. It's been my go-to ever since when I want something fast, filling, and actually exciting to eat.
The first time I made this for friends, I panicked because I'd forgotten to buy dressing. I dumped ranch and salsa together out of desperation, squeezed in some lime, and everyone asked for the recipe. Now I make that dressing on purpose, and it's the star of the whole bowl. One friend even started bringing her own jar of it to potlucks.
Ingredients
- Boneless, skinless chicken breasts: The protein base that soaks up all that taco seasoning; I pound them to even thickness so they cook uniformly and stay juicy.
- Olive oil: Helps the seasoning stick and gives the chicken a golden crust without drying it out.
- Taco seasoning: The flavor workhorse; homemade is fantastic, but a good store-bought blend saves time and tastes just as vibrant.
- Romaine or iceberg lettuce: Crisp, sturdy greens that hold up to the dressing and won't wilt into mush.
- Cherry tomatoes: Juicy pops of sweetness that balance the savory chicken and creamy dressing.
- Black beans: Earthy, hearty, and they add body plus extra protein to make this a true meal.
- Corn kernels: Sweet, bright, and a little bit of summer in every forkful, even in January.
- Red onion: Finely diced for a sharp, fresh bite that cuts through the richness.
- Cheddar or Mexican blend cheese: Melty, salty, and essential for that Tex-Mex vibe.
- Avocado: Creamy, buttery, and it turns this salad into something luxurious.
- Tortilla chips: Crushed right before serving, they add that irresistible crunch that makes every bite exciting.
- Ranch dressing: The creamy base of the salsa ranch; use your favorite brand or make it from scratch.
- Tomato salsa: Adds tang, spice, and a bright tomato punch to the dressing.
- Lime juice: Brightens everything and ties the Tex-Mex flavors together with a citrusy zing.
Instructions
- Season and prep the chicken:
- Rub the chicken breasts all over with olive oil, then coat them generously with taco seasoning, salt, and pepper. Let them sit for a minute while you heat the skillet so the spices really cling.
- Cook the chicken:
- Place the chicken in the hot skillet and let it sear without moving it for 6 to 7 minutes, then flip and cook the other side until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before chopping so all those juices stay inside.
- Make the salsa ranch dressing:
- Whisk together ranch, salsa, and lime juice in a small bowl until smooth and creamy. Taste it and adjust the salsa or lime to your liking.
- Assemble the salad base:
- Toss the lettuce, tomatoes, black beans, corn, red onion, cheese, and avocado together in a large bowl. Spread everything out evenly so each serving gets a little bit of everything.
- Add chicken and dress:
- Scatter the chopped chicken over the salad, drizzle the salsa ranch dressing on top, and toss gently to coat. Don't overdress; you can always add more on the side.
- Top with tortilla chips and serve:
- Crush the tortilla chips right before serving and sprinkle them generously over the top. Serve immediately while everything is still crisp and vibrant.
Pin It One night I made this for my sister who claims she hates salads, and she went back for seconds without a word. Later she texted me asking for the recipe, and now she makes it every week for her lunches. It's the kind of dish that converts people, the kind that makes salad feel like a celebration instead of a chore.
Make It Your Own
This salad is incredibly forgiving and loves improvisation. Swap the chicken for grilled shrimp, steak, or even roasted chickpeas if you want to go plant-based. I've added sliced radishes for extra crunch, thrown in pickled jalapeños for heat, and once I stirred in some leftover cilantro lime rice to make it even heartier. If you have leftover rotisserie chicken sitting in the fridge, chop it up and skip the cooking step entirely.
Storage and Meal Prep
I like to cook the chicken and chop all the veggies on Sunday, then store everything in separate containers. The dressing keeps for up to five days in a jar in the fridge, and it actually gets better as the flavors meld. When I'm ready to eat, I just toss a portion together, add fresh avocado and chips, and lunch is ready in two minutes. If you dress the whole salad at once, it'll get soggy, so always keep components separate until serving.
Serving Suggestions
This salad is a full meal on its own, but it's also fantastic alongside a bowl of tortilla soup or a cup of queso for dipping extra chips. I've served it at casual summer dinners with margaritas, and it always disappears first. For a fun twist, serve it in crispy tortilla bowls or wrap it up in a big flour tortilla for a crunchy, handheld version.
- Offer lime wedges on the side so everyone can add an extra squeeze of brightness.
- Set out hot sauce, sour cream, and extra salsa for people to customize their bowls.
- Pair it with a cold beer, iced tea, or a tangy limeade for the full Tex-Mex experience.
Pin It This salad has become my favorite answer to the question of what to make when I want something quick, healthy, and actually crave-worthy. It's proof that salad can be the main event, not the side dish you tolerate.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prep all ingredients in advance and store them separately in containers. Keep the dressing in a separate container and add tortilla chips just before serving to maintain their crunch. The salad stays fresh for up to 24 hours when stored properly.
- → How do I keep the tortilla chips from getting soggy?
Add the crushed tortilla chips immediately before serving. If you prefer, you can sprinkle them on individual portions rather than tossing everything together. This ensures maximum crunch and texture contrast with the fresh vegetables.
- → Can I use rotisserie chicken instead?
Absolutely! Shredded rotisserie chicken works wonderfully and saves time. Use about 2 cups of shredded meat and toss it lightly with taco seasoning before adding to the salad for consistent flavor throughout.
- → Is this gluten-free?
It can be! Use certified gluten-free tortilla chips and gluten-free taco seasoning. Always check product labels, as store-bought ranch dressing may contain gluten. Making your own taco seasoning from spices ensures complete control over ingredients.
- → What can I substitute for ranch dressing?
Try cilantro-lime crema, Greek yogurt mixed with lime juice and spices, or a cumin-lime vinaigrette for a lighter option. You can also use Mexican-style dressing or a simple lime-cilantro mixture that complements the Tex-Mex flavors.
- → How do I make homemade taco seasoning?
Combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon oregano, plus salt and pepper to taste. Mix thoroughly and store in an airtight container for future use.