Chicken Taco Chopped Salad (Print Version)

Taco-seasoned chicken, crisp lettuce, fresh vegetables, tortilla chips, and creamy salsa ranch dressing in one satisfying bowl.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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
16 - Juice of 1/2 lime

# Directions:

01 - Preheat skillet over medium-high heat. Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper until evenly coated.
02 - Cook chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before chopping into bite-sized pieces.
03 - In a small bowl, whisk together ranch dressing, salsa, and lime juice until smooth and well combined. Set aside.
04 - In a large bowl, combine lettuce, tomatoes, black beans, corn, red onion, cheese, and avocado.
05 - Add chopped chicken to the salad mixture and drizzle with salsa ranch dressing. Toss gently to coat evenly.
06 - Sprinkle crushed tortilla chips on top immediately before serving to maintain crunch. Serve at once.

# Expert Suggestions:

01 -
  • Every bite delivers crunch, creaminess, and bold Tex-Mex flavor without turning on the oven.
  • It comes together faster than takeout and uses ingredients you probably already have.
  • The salsa ranch dressing tastes like a secret weapon you will want on everything.
  • Leftovers hold up beautifully if you keep the chips and dressing separate until serving.
02 -
  • Let the chicken rest after cooking or it will lose all its juices the second you start chopping.
  • Add the tortilla chips at the very last second or they will turn into sad, soggy bits instead of crunchy perfection.
  • If you are meal prepping, pack the dressing and chips separately and assemble just before eating.
03 -
  • Season your chicken generously because the seasoning has to flavor the whole salad, not just the meat.
  • Use a mix of textures in every bite by keeping some ingredients chunky and others finely diced.
  • Taste your dressing before tossing and adjust the salsa or lime to match your mood and spice tolerance.
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