Chicken Taco Chopped Salad (Print)

Crunchy Tex-Mex salad with taco-seasoned chicken, fresh vegetables, tortilla chips, and salsa ranch dressing.

# Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, about 1 pound
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, mild or spicy
16 - Juice of 1/2 lime

# Instructions:

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.

# Pro Tips:

01 -
  • Everything stays crisp and bright, even when you meal prep the components separately.
  • The creamy salsa ranch makes store-bought dressing taste like you whipped up something special.
  • You can swap the chicken for rotisserie and have dinner ready in ten minutes.
  • It satisfies that taco craving without the mess of assembly or soggy shells.
02 -
  • Do not add the tortilla chips early or they turn into sad, soggy crumbs within minutes.
  • If you are meal prepping, keep the dressing, chicken, and chips separate until you are ready to eat.
  • Letting the chicken rest before chopping keeps it juicy instead of dry and stringy.
  • Fresh lime juice makes a huge difference, bottled lime tastes flat and bitter in comparison.
03 -
  • Warm chicken on cold lettuce creates a nice contrast in temperature and makes the cheese melt slightly.
  • Crushing the chips by hand instead of in a bag gives you better control over the size.
  • Taste your salsa first, some brands are saltier than others and you may need to adjust the seasoning.
  • If your avocado is not ripe, leave it out rather than forcing it, it will just be hard and flavorless.
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