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Tex-Mex Chopped Chicken Salad


This Tex-Mex inspired salad is a great way to use up any leftover chicken you might have on hand. A super easy, healthy and delicious entrée salad you're sure to love.

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Rate this recipe 3.9/5 (137 Votes)


  • 1 cup ranch dressing
  • 2 tablespoons taco seasoning (hot or mild)
  • SALAD:
  • 3 cups cooked chicken, cooled and diced
  • 4 cups romaine lettuce, chopped (about 1 head)
  • 2 Roma tomatoes, diced
  • 1 cucumber, seeded and diced
  • 1 cup corn kernels (fresh or frozen)
  • 4 to 5 green onions, sliced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 ounces sharp cheddar or pepper jack cheese, cut into 1/4-inch cubes
  • 1/4 cup cilantro, chopped
  • Juice of 1/2 lime
  • 1 cup tortilla chips, crushed
  • Diced jalapeño
  • Toasted pumpkin seeds
  • Diced avocado or jicama


Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

In a small bowl, mix the dressing ingredients together and then refrigerate until ready for use.

In a large bowl, toss the salad ingredients together.

Add a little dressing at a time and then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.

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