Save My neighbor walked over one Tuesday night with a giant mixing bowl and asked if I wanted to skip cooking. She'd made this chicken taco salad and had way too much. One bite and I stopped mid-chew to ask for the recipe. The crunch from those tortilla chips mixed with creamy dressing and warm spiced chicken was so satisfying I made it myself three days later. Now it's my go-to when I want something that feels indulgent but is actually packed with vegetables and protein.
I brought this to a potluck once and watched two people go back for thirds. One of them asked if I'd catered it. I laughed and told her it was just chicken, salad, and a two-ingredient dressing hack. She didn't believe me until I sent her the recipe that night. The best part was hearing she made it for her family the next weekend and her kids devoured it without realizing they were eating a full salad.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and stay tender if you don't overdo them; I rest mine for five minutes after cooking so they stay juicy when chopped.
- Olive oil: Just enough to help the seasoning stick and keep the chicken from drying out in the skillet.
- Taco seasoning: I use store-bought on busy nights, but homemade tastes fresher and you can control the salt and heat level.
- Romaine or iceberg lettuce: Romaine adds a bit more texture and flavor, but iceberg gives you that classic chopped salad crunch.
- Cherry tomatoes: Halving them releases their juice into the salad and they mix in more evenly than big wedges.
- Black beans: These add creaminess and protein; always rinse them well or the salad tastes too salty.
- Corn kernels: Canned corn works perfectly here and adds a touch of sweetness that balances the spice.
- Red onion: Dicing it finely keeps the bite mild, and it adds a pop of color and sharpness.
- Shredded cheese: Mexican blend melts slightly from the warm chicken and ties everything together.
- Avocado: Dice this right before serving so it doesn't brown, and it adds richness without feeling heavy.
- Tortilla chips: Crush them with your hands for varied textures; some big pieces, some small crumbs.
- Ranch dressing: The creamy base that makes the salsa ranch magical; use your favorite brand or make it from scratch.
- Tomato salsa: This is where you control the heat; mild salsa keeps it family friendly, spicy kicks it up a notch.
- Lime juice: Fresh lime brightens the whole dressing and cuts through the richness of the ranch.
Instructions
- Season and prep the chicken:
- Rub the chicken breasts all over with olive oil, then coat them evenly with taco seasoning, salt, and pepper. Let them sit while you preheat your skillet over medium-high heat so the seasoning has a moment to stick.
- Cook the chicken through:
- Place the chicken in the hot skillet and let it sear without moving it for six to seven minutes, then flip and cook the other side until the juices run clear. Remove from heat, cover loosely with foil, and let it rest for five minutes before chopping into bite-sized pieces.
- Make the salsa ranch dressing:
- In a small bowl, whisk together ranch dressing, salsa, and lime juice until it's completely smooth and pourable. Taste it and add more lime or salsa depending on how tangy or spicy you want it.
- Assemble the salad base:
- Toss the chopped lettuce, halved cherry tomatoes, black beans, corn, red onion, shredded cheese, and diced avocado in a large mixing bowl. Make sure everything is spread out evenly so every bite has a little of each ingredient.
- Add chicken and dressing:
- Scatter the warm chopped chicken over the salad, then drizzle the salsa ranch dressing on top. Toss everything gently but thoroughly so the dressing coats every piece without bruising the avocado.
- Top with crushed chips and serve:
- Right before you bring it to the table, sprinkle crushed tortilla chips over the top so they stay crunchy. Serve immediately and watch it disappear.
Save I made this on a night when I was too tired to think and just wanted something easy. My husband walked in, saw the big bowl on the counter, and said it looked like I'd been cooking for an hour. When I told him it took twenty minutes, he didn't believe me. That's when I realized this recipe feels special without requiring any real effort, which is exactly the kind of cooking I want to do on a weeknight.
Making It Your Own
You can swap the chicken for grilled shrimp, seasoned ground turkey, or even crispy chickpeas if you want a vegetarian version. I've also added sliced radishes for extra crunch, swapped the cheddar for crumbled cotija, and tossed in fresh cilantro when I have it. If you like heat, throw in sliced jalapeños or a dash of hot sauce in the dressing. The base is flexible enough that you can use whatever vegetables or proteins you have on hand and it still tastes like a complete meal.
Storing and Serving Tips
This salad is best served fresh, but you can prep all the components ahead and assemble individual bowls throughout the week. Keep the chopped chicken in one container, the salad mix in another, the dressing in a jar, and the tortilla chips in a zip-top bag. When you're ready to eat, just toss a portion together and top with chips. Leftovers with dressing already mixed in will last about a day in the fridge, but the chips will soften and the avocado may brown.
What to Serve Alongside
I usually serve this as a complete meal on its own because it's so filling, but it pairs beautifully with a cup of tortilla soup, a side of Mexican street corn, or warm flour tortillas if someone wants to scoop it up. A pitcher of iced tea with lime or a cold Mexican lager works perfectly on a warm evening. If you're feeding a crowd, set out extra salsa, sour cream, and hot sauce so everyone can customize their bowl.
- Offer lime wedges on the side so people can add extra brightness if they want it.
- Double the dressing recipe if you like your salads really creamy and saucy.
- Use rotisserie chicken to cut the cook time down to ten minutes total.
Save This salad has become one of those recipes I make without thinking, and it always feels like a treat. I hope it lands on your table as often as it does on mine.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can chop the vegetables and cook the chicken up to 2 days ahead. Keep them separate in the refrigerator. Mix the dressing just before serving, and add tortilla chips at the last moment to preserve their crunch.
- → What's the best way to cook the chicken for this salad?
Pan-sear the seasoned chicken breasts over medium-high heat for 6-7 minutes per side until cooked through. Let rest for 5 minutes before chopping to retain moisture, ensuring tender bite-sized pieces for even distribution throughout the salad.
- → How do I make the salsa ranch dressing?
Whisk together 1/2 cup ranch dressing, 1/3 cup tomato salsa, and lime juice until smooth. Adjust salsa ratio based on preferred spice level. For homemade ranch, blend Greek yogurt, fresh herbs, garlic, and ranch seasoning.
- → Is this suitable for a gluten-free diet?
Yes, use certified gluten-free tortilla chips and gluten-free taco seasoning. Always verify that store-bought dressings and seasonings are certified gluten-free, and check all processed ingredients for potential cross-contamination.
- → What proteins can substitute for chicken?
Grilled shrimp, seasoned ground turkey, or crispy tofu work excellently. You can also use rotisserie chicken for convenience. Keep the seasoning consistent to maintain the Tex-Mex flavor profile.
- → Why add tortilla chips just before serving?
Adding tortilla chips at the last moment preserves their satisfying crunch. If mixed in early, they absorb moisture from the dressing and vegetables, becoming soggy and diminishing the textural contrast that makes this salad enjoyable.