Chicken Taco Chopped Salad (Printable)

Taco-seasoned chicken meets crisp lettuce, fresh vegetables, and tortilla chips in this Tex-Mex chopped salad with salsa ranch dressing.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
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 a skillet over medium-high heat. Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper. Cook for 6-7 minutes per side until cooked through and juices run clear.
02 - Remove chicken from heat and let rest for 5 minutes. Chop into bite-sized pieces.
03 - In a small bowl, whisk together ranch dressing, salsa, and lime juice until smooth. Set aside.
04 - In a large bowl, combine lettuce, tomatoes, black beans, corn, red onion, cheese, and avocado.
05 - Add chopped chicken and drizzle with salsa ranch dressing. Toss to coat evenly.
06 - Sprinkle crushed tortilla chips on top just before serving to maintain crunch. Serve immediately.

# Expert Advice:

01 -
  • Everything gets prepped in under twenty minutes, and you can cook the chicken while you chop the vegetables.
  • The creamy salsa ranch dressing tastes like something from a restaurant but takes thirty seconds to whisk together.
  • You get that satisfying taco crunch without the mess of folding tortillas or scraping filling off your plate.
  • Leftovers hold up beautifully if you keep the chips and dressing separate until you're ready to eat.
02 -
  • Don't skip resting the chicken after cooking; cutting into it right away lets all the juice run out and you end up with dry, bland pieces.
  • Add the tortilla chips at the very last second or they'll get soggy from the dressing and lose that satisfying crunch.
  • If you're meal prepping, store the chicken, salad, dressing, and chips in separate containers and assemble each serving fresh.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook through at the same rate and stay tender.
  • Warm the tortilla chips in the oven for a few minutes before crushing them for extra crunch and a bit of toasted flavor.
  • If your salsa is watery, strain out some of the liquid before mixing it into the ranch so the dressing doesn't get too thin.
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