This Tex-Mex chicken chopped salad has been a late-summer staple in my kitchen ever since I first tossed it together on a scorching July evening when the grill was already hot and the fridge was full of pantry staples. I discovered the combination by accident — a jar of ranch, a packet of taco seasoning and leftover grilled chicken — and the contrast of cool, crunchy romaine with warm, seasoned chicken felt unexpectedly perfect. It has a satisfying mix of textures: crisp lettuce, juicy tomato, crunchy tortilla chips and tender chicken. The dressing ties everything together with a creamy, tangy, slightly smoky finish.

I love this recipe because it plays well for casual family dinners and for entertaining. It comes together quickly, can be scaled up for a crowd, and satisfies picky eaters and adventurous eaters alike. I usually prepare the dressing ahead of time and toss the salad right before serving so the chips stay crisp. Each bite delivers a little bit of everything — protein, fiber and bright lime notes — which is why my family often asks for seconds and why this salad shows up at potlucks and weekday dinners throughout the summer and into the cooler months.

Ingredients

• Ranch dressing: I recommend a full-fat buttermilk ranch for the creamiest mouthfeel; choose a trusted brand like Hidden Valley or make your own if you prefer a fresher taste. The ranch provides the cooling base that balances the taco seasoning.
• Mild taco seasoning: Use a mild blend for family-friendly heat; Taco Bell brand or a simple homemade mix of chili powder, cumin and garlic powder works well. It adds the smoky, savory notes that make this salad Tex-Mex rather than plain ranch salad.
• Boneless, skinless chicken breasts: Two pounds yields generous protein for four servings. Choose fresh chicken or thawed frozen breasts and cut into bite-size pieces so the seasoning penetrates and cooks quickly.
• Romaine lettuce: Use firm, green romaine for the best crunch; chop into small pieces for even bites. Avoid pre-wilted leaves and rinse well to remove grit.
• Roma tomatoes: Firm but ripe tomatoes give juiciness without extra water. Dice and drain briefly if extra liquid concerns you.
• Corn kernels: Fresh grilled corn is ideal, but frozen thawed or canned drained corn work perfectly and add sweetness and color.
• Black beans: A 15-ounce can drained and rinsed adds creamy body and fiber; rinse well to remove excess sodium and can taste.
• Green onions and cilantro: Green onions give a mild onion note while cilantro adds freshness; both lift the overall flavor profile.
• Mild cheddar cheese: Shredded for even distribution; mild cheddar melts slightly against warm chicken and adds a familiar comfort element.
• Lime juice: Fresh lime juice brightens the dressing and salad. Use half a lime initially and add more to taste.
• Tortilla chips: Use sturdy restaurant-style or restaurant-style restaurant-brand corn chips crushed just before serving for a satisfying crunch that stays crisp when added at the table.

Instructions

Make the Tex-Mex dressing:In a small bowl, whisk together 1 cup ranch dressing and 2 tablespoons mild taco seasoning until smooth. Taste and adjust seasoning if needed. Cover and chill in the refrigerator for at least 10 minutes to allow the spices to soften and meld with the ranch. Chilling also helps the dressing firm slightly so it clings to greens.Cook the chicken:Heat a large non-stick skillet over medium-high heat with 1 tablespoon neutral oil if desired. Add 2 pounds boneless, skinless chicken breasts cut into bite-size pieces, season with salt and pepper, and cook, stirring occasionally, until no pink remains and juices run clear, about 10 to 12 minutes. For best results, use an instant-read thermometer and remove the chicken when it reaches 165°F. Allow the chicken to rest 3 to 4 minutes so juices redistribute.Prepare the salad base:In a large bowl, combine 8 cups chopped romaine, 2 diced roma tomatoes, 1 cup corn kernels, 4 sliced green onions, and 1 can (15 ounces) black beans drained and rinsed. Add 1/2 cup shredded mild cheddar, 1/4 cup chopped cilantro and the juice of 1/2 lime. Toss gently to combine so all ingredients are evenly distributed.Assemble and dress:When the chicken has cooled slightly, add it to the salad bowl. Pour dressing over the salad a little at a time — start with half and toss gently — then add more until everything is lightly coated. Sprinkle 1 cup crushed tortilla chips over the top just before serving so they remain crisp. Serve immediately in individual bowls.

Storage Tips

Store leftovers properly to maintain texture and flavor. Keep dressing in a sealed jar in the refrigerator for up to 3 days. Place cooked chicken in an airtight container separate from the greens for up to 3 days. Store crushed tortilla chips separately at room temperature in a sealed container for up to 3 days; if chips soften, re-crush before serving. For make-ahead lunches, pack components separately in meal prep containers: chicken, beans and corn in one compartment, lettuce and tomatoes in another, dressing in a small jar, and chips in a resealable bag. Reassemble just before eating to keep everything crisp.

Ingredient Substitutions

This recipe is flexible. To make it dairy-free, substitute a vegan ranch or a blend of dairy-free yogurt and mayonnaise and skip the cheddar. For a vegetarian version, omit chicken and add extra black beans or pan-fried tofu cubes seasoned with taco spices. To reduce carbs, swap corn for extra diced bell peppers and exchange tortilla chips for crushed pork rinds or roasted pepitas. If you prefer more heat, swap mild taco seasoning for a medium or smoky chipotle blend. Each substitution changes texture and savoriness slightly, but the salad remains balanced and flavorful.

Serving Suggestions

Serve this salad with warm corn tortillas or a side of cilantro-lime rice for a heartier meal. For a lighter plate, pair it with grilled vegetables or a simple fruit salsa. Garnish with extra cilantro leaves, a wedge of lime and a drizzle of hot sauce for guests who like heat. This salad works well as the centerpiece of a casual buffet; arrange bowls of crushed chips, extra dressing and lime wedges nearby so guests can customize their portions.

Cultural Background

The salad sits squarely in Tex-Mex tradition, which blends Mexican flavors with American ingredients and convenience. Tex-Mex often features bold seasoning, beans, corn and cheese — all elements present here. The taco-spiced ranch dressing is a modern American twist that combines familiar ranch with Mexican-inspired spices; it bridges comfort-food Americana and Southwestern zest, reflecting how home cooks adapt flavors to fit local tastes.

Seasonal Adaptations

Adjust this salad for the seasons: in summer, use fresh grilled corn and vine-ripened tomatoes; in fall, swap corn for roasted sweet potato cubes and add roasted peppers. In winter, use roasted frozen corn and ripe greenhouse tomatoes or substitute avocado for seasonal creaminess. For spring, add charred asparagus or radishes for peppery crunch. These swaps keep the core profile but allow the salad to feel in tune with seasonal produce.

Meal Prep Tips

To meal prep for a week of lunches, grill or pan-sear the chicken in one session and portion into airtight containers. Rinse and dry romaine thoroughly in a salad spinner, then wrap in paper towels and store in a sealed container to maintain crispness. Portion dressing into small jars or condiment cups and store chips separately in resealable bags. Assemble each bowl the morning of for a fresh, crunchy lunch that takes minutes to put together.

Share this salad with family or friends and adjust the components to make it your own. The mix of textures, bright lime, creamy, spiced dressing and crunchy chips is a combination that keeps our family coming back season after season.

Enjoy making this chopped salad part of your regular rotation; its ease, flavor and versatility make it a reliable favorite for busy cooks and adventurous eaters alike.