I love Tex-Mex dip. It is packed with flavor and super easy to whip up. To enjoy my favorite Tex-Mex dip in a salad form is such a blast! This Tex-Mex Chopped Salad is amazing to serve at parties, potlucks, and picnics. You can make the dressing a day in advance, but I do not recommend assembling this salad right away if not serving it yet. For best results, assemble the salad right before serving. This recipe is also pretty versatile. You can add other ingredients if desired.
The dressing is so simple. It is made with just two ingredients; ranch dressing and taco seasoning (either mild or hot depending on your preference). Toss the chicken, lettuce, tomatoes, cheese, and the other salad ingredients until completely coated in the dressing, and serve immediately.
Ingredients
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Dressing:
2 tablespoons taco seasoning, hot or mild
1 c. ranch dressing
Salad:
4 c. Romaine lettuce, chopped, about 1 head
3 c. chicken, cooked, cooled, and diced
4 ounces sharp cheddar cheese, or pepper jack, cut into ¼-inch cubes
1 cucumber, seeded and diced
4-5 green onions, sliced
1 c. corn kernels, fresh or frozen
1 15-ounces can of black beans, drained and rinsed
Juice of 1/2 of a lime
1/4 c. cilantro, chopped
2 Roma tomatoes, diced
Jalapeño, diced, toasted pumpkin seeds, diced avocado, or jicama for garnish (optional)
1 c. tortilla chips, crushed
How to make Tex Mex Chopped Salad
Step 1: Place all the dressing ingredients in a small bowl. Mix well until combined. Place the dressing in the fridge until ready to use.
Step 2: In a big bowl, place the salad ingredients. Slowly add the dressing to the salad and lightly toss until the salad is completely coated. To taste, season with salt and pepper.
Step 3: Serve the salad immediately. Enjoy!
Tips:
You are welcome to make the dressing ahead and keep this in the fridge for not more than 12 hours.
I do not recommend keeping the leftovers for long. You can whip up the dressing and keep it in the fridge. Then, assemble the salad right before serving.
This recipe is very versatile. You can add other ingredients if desired.
Ingredients
- Dressing:
- 2 tablespoons taco seasoning, hot or mild
- 1 c. ranch dressing
- Salad:
- 4 c. Romaine lettuce, chopped, about 1 head
- 3 c. chicken, cooked, cooled, and diced
- 4 ounces sharp cheddar cheese, or pepper jack, cut into ¼-inch cubes
- 1 cucumber, seeded and diced
- 4-5 green onions, sliced
- 1 c. corn kernels, fresh or frozen
- 1 15-ounces can of black beans, drained and rinsed
- Juice of 1/2 of a lime
- 1/4 c. cilantro, chopped
- 2 Roma tomatoes, diced
- Jalapeño, diced, toasted pumpkin seeds, diced avocado, or jicama for garnish (optional)
- 1 c. tortilla chips, crushed
Instructions
Step 1: Place all the dressing ingredients in a small bowl. Mix well until combined. Place the dressing in the fridge until ready to use.
Step 2: In a big bowl, place the salad ingredients. Slowly add the dressing to the salad and lightly toss until the salad is completely coated. To taste, season with salt and pepper.
Step 3: Serve the salad immediately. Enjoy!
Notes
You are welcome to make the dressing ahead and keep this in the fridge for not more than 12 hours. I do not recommend keeping the leftovers for long. You can whip up the dressing and keep it in the fridge. Then, assemble the salad right before serving. This recipe is very versatile. You can add other ingredients if desired.
