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Tex-Mex Chicken Chopped Salad

Chopped salad meets taco salad. Packed with tasty fixings in every bite!

Course Main Course, Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Laura Doerr


For the dressing

  • 1/2 cup ranch dressing
  • 1/4 cup salsa
  • 1 tsp taco seasoning
  • 1 tsp lime juice

For the salad

  • 1 lb chicken breasts or thighs cubed
  • Drizzle olive oil
  • 1 pkg taco seasoning divided
  • 1/2 cup water
  • 4 cups romaine or iceberg lettuce packed
  • 1 cup tomatoes diced
  • 7 oz can corn drained
  • 4 oz can green chiles drained
  • 15 oz can black beans rinsed & drained
  • 3/4 cup crumbled queso fresco
  • 1/2 cup onions diced
  • 1 avocado sliced
  • Tortilla strips or crushed tortilla chips


  1. In a small bowl whisk together the dressing ingredients. Reserve the rest of the taco seasoning packet for the chicken. Refrigerate until ready to serve, can be made ahead of time.

  2. In a medium skillet over med-high heat, add cubed chicken and olive oil and brown for about 5-7 minutes or until almost cooked through. Stir in water and remaining taco seasoning packet. Add additional water if it gets too dry. Cook on medium-low for another 2 minutes or until chicken is cooked through. Remove from heat and allow chicken to cool to room temperature to prevent from wilting the salad.

  3. In a large bowl, or 4 separate individual bowls build the salad. Add lettuce, tomatoes, corn, chiles, beans, queso fresco, chicken, and onions. Toss with desired amount of dressing. Top with sliced avocado and crispy tortilla strips.

Recipe Notes

This dressing doubles as a great chip dip!

You can use pre-cooked chicken like rotisserie or frozen chunks, and just re-heat over the skillet and add in the water and taco seasoning. Ground chicken, turkey, or beef would work too.