Chicken Taco Chopped Salad (Printable Version)

Crunchy Tex-Mex salad with seasoned chicken, fresh vegetables, tortilla chips, and 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 - 1/2 lime, juiced

# How to Make It:

01 - Preheat a skillet over medium-high heat. Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper.
02 - Cook chicken for 6 to 7 minutes per side, or until cooked through and juices run clear. Remove from heat, let rest 5 minutes, then 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 Tips:

01 -
  • Every bite has crunch, creaminess, and that addictive taco flavor without the heaviness of a burrito.
  • You can prep the components ahead and toss it together in under five minutes when hunger strikes.
  • It feels indulgent but packs serious protein and veggies, so you're satisfied for hours.
  • The salsa ranch dressing is dangerously good and you'll want to put it on everything.
02 -
  • Add the tortilla chips at the very last second or they'll turn soggy and sad, losing all that glorious crunch.
  • If you're meal prepping, keep the dressing, chicken, and chips separate until you're ready to eat.
  • Let the chicken rest after cooking or you'll lose all the juices when you chop it, and nobody wants dry chicken.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook through at the same rate and stay tender.
  • Use a mix of romaine and iceberg for the best texture, sturdy enough to hold the dressing but still crisp and refreshing.
  • Make a double batch of the salsa ranch dressing because you will want it on tacos, grain bowls, and everything else all week long.
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