Save Experience the bold and vibrant flavors of the Southwest with this Chicken Taco Chopped Salad. A perfect blend of seasoned chicken, crisp garden vegetables, and a zesty salsa ranch dressing, this dish offers a satisfying Tex-Mex meal in a single bowl. Ready in just 35 minutes, it is an ideal choice for a high-protein lunch or a quick weekday dinner that doesn't compromise on taste.
Save This salad is all about balance. The warm, taco-seasoned chicken creates a savory contrast against the cool, crisp romaine lettuce and the sweetness of the corn. It's a colorful assembly that brings restaurant-quality Tex-Mex straight to your home kitchen.
Ingredients
- Chicken
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning (store-bought or homemade; see Notes)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Salad
- 6 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn kernels, drained
- 1/2 cup red onion, finely diced
- 1 cup shredded cheddar or Mexican blend cheese
- 1 avocado, diced
- 1 cup crushed tortilla chips
- Salsa Ranch Dressing
- 1/2 cup ranch dressing
- 1/3 cup tomato salsa (mild or spicy, to taste)
- Juice of 1/2 lime
Instructions
- Step 1
- Preheat a skillet over medium-high heat. Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper.
- Step 2
- Cook chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from heat, let rest 5 minutes, then chop into bite-sized pieces.
- Step 3
- In a small bowl, whisk together ranch dressing, salsa, and lime juice until smooth. Set aside.
- Step 4
- In a large bowl, combine lettuce, tomatoes, black beans, corn, red onion, cheese, and avocado.
- Step 5
- Add chopped chicken and drizzle with salsa ranch dressing. Toss to coat evenly.
- Step 6
- Sprinkle crushed tortilla chips on top just before serving to maintain crunch.
- Step 7
- Serve immediately.
Zusatztipps für die Zubereitung
To ensure the chicken is juicy and easy to chop, always allow it to rest for at least 5 minutes after cooking. This resting period helps retain the moisture within the meat. For the dressing, whisk the salsa and ranch thoroughly to achieve a consistent, creamy texture.
Varianten und Anpassungen
For a gluten-free version, use certified gluten-free tortilla chips and taco seasoning. You can create a homemade taco seasoning by mixing chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. For extra heat, consider adding sliced jalapeños or fresh cilantro.
Serviervorschläge
Serve this salad immediately after tossing to prevent the lettuce from wilting. Garnish each bowl with fresh lime wedges for a bright, zesty finish that complements the taco seasoning perfectly.
Save This Chicken Taco Chopped Salad is a versatile and refreshing meal that brings a pop of color and flavor to any occasion. With its balanced ingredients and simple preparation, it is sure to become a staple in your rotation of quick and healthy meals. Enjoy!
Recipe Guide
- → Can I prepare this salad in advance?
Yes, you can prepare the components ahead. Cook and chop the chicken, chop the vegetables, and make the dressing separately. Assemble and add tortilla chips just before serving to keep them crispy.
- → What can I use instead of ranch dressing?
Try cilantro-lime crema, Greek yogurt mixed with lime and cumin, or a simple lime vinaigrette. These alternatives maintain the fresh, tangy flavor profile of the salad.
- → How do I make this gluten-free?
Use certified gluten-free tortilla chips and either homemade taco seasoning or store-bought gluten-free varieties. Always check product labels for hidden gluten, particularly in commercial ranch dressing.
- → Can I use rotisserie chicken instead?
Absolutely. Shred or chop 2 cups of rotisserie chicken and warm it briefly with taco seasoning. This cuts preparation time significantly.
- → What proteins can I substitute for chicken?
Ground turkey, seasoned ground beef, grilled shrimp, or crispy tofu work well. Adjust cooking times based on your protein choice and ensure it's properly seasoned.
- → How many servings does this make?
This salad yields 4 generous main-dish servings at approximately 525 calories each, with 34g of protein per portion.