Save Experience a burst of Tex-Mex flavors with this vibrant Chicken Taco Chopped Salad. This dish combines juicy, taco-seasoned chicken with crisp lettuce and a variety of fresh vegetables, creating a meal that is as satisfying as it is colorful. Perfect for a quick weeknight dinner, this salad offers a delightful crunch in every bite.
Save The beauty of this chopped salad lies in its simplicity and the way the creamy salsa ranch dressing coats every ingredient. Whether you are looking for a healthy lunch or a hearty main course, this bowl delivers a restaurant-quality experience right in your own kitchen.
Ingredients
Chicken- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn kernels, drained
- 1/2 cup red onion, finely diced
- 1 cup shredded cheddar or Mexican blend cheese
- 1 avocado, diced
- 1 cup crushed tortilla chips
- 1/2 cup ranch dressing
- 1/3 cup tomato salsa
- Juice of 1/2 lime
Instructions
- Step 1
- Preheat a skillet over medium-high heat. Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper.
- Step 2
- Cook chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from heat, let rest 5 minutes, then chop into bite-sized pieces.
- Step 3
- In a small bowl, whisk together ranch dressing, salsa, and lime juice until smooth. Set aside.
- Step 4
- In a large bowl, combine lettuce, tomatoes, black beans, corn, red onion, cheese, and avocado.
- Step 5
- Add chopped chicken and drizzle with salsa ranch dressing. Toss to coat evenly.
- Step 6
- Sprinkle crushed tortilla chips on top just before serving to maintain crunch.
- Step 7
- Serve immediately.
Zusatztipps für die Zubereitung
Allowing the chicken to rest for at least five minutes after cooking is crucial; this helps the meat retain its juices, ensuring every piece in your salad is tender and flavorful. Always add the crushed tortilla chips at the very last second to ensure they stay perfectly crunchy against the creamy dressing.
Varianten und Anpassungen
For a gluten-free version, simply use certified gluten-free tortilla chips and ensure your taco seasoning blend is gluten-free. If you enjoy a bit of heat, consider adding sliced jalapeños to the salad or using a spicy salsa in the dressing.
Serviervorschläge
Serve this salad in large individual bowls with extra lime wedges on the side for a zesty finish. A garnish of fresh cilantro can add a bright, herbal note that complements the Tex-Mex spices beautifully.
Save 
This Chicken Taco Chopped Salad is a testament to how simple ingredients can come together to create a complex and satisfying meal. In just 35 minutes, you'll have a protein-packed, gluten-free friendly dish that is sure to become a regular in your meal rotation.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prep the components in advance and store them separately in airtight containers. Keep the dressing separate until just before serving, and add tortilla chips at the last moment to prevent sogginess.
- → How do I cook the chicken perfectly?
Season the chicken breasts with olive oil, taco seasoning, salt, and pepper, then cook over medium-high heat for 6-7 minutes per side until cooked through. Let it rest for 5 minutes before chopping to retain juices and ensure tenderness.
- → Is this salad gluten-free?
It can be made gluten-free by using certified gluten-free tortilla chips and taco seasoning. Always check product labels, as store-bought ranch dressing may contain gluten depending on the brand.
- → What can I substitute for ranch dressing?
You can use sour cream mixed with lime juice and cilantro, Greek yogurt-based dressing, or a simple lime vinaigrette for a lighter option. Adjust the salsa ratio based on your preferred heat level.
- → How can I make the taco seasoning from scratch?
Combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Store in an airtight container for future use.
- → Can I add other vegetables to this salad?
Absolutely. Jalapeños, bell peppers, cucumber, or radishes work wonderfully. Add cilantro for a fresh boost, or include black olives for extra depth. Customize based on your preferences and what you have on hand.