This Tex Mex taco chicken salad arrived in my weeknight rotation the moment I realized I could turn pantry staples and leftover chicken into something bright, crunchy, and wildly satisfying. I first put it together on a hectic Tuesday night when I had cooked chicken, a jar of ranch, and a drawer full of tortilla chips. The combination of creamy ranch boosted with taco seasoning, juicy cherry tomatoes, sweet corn, and a salty crunch from tortilla strips transformed simple ingredients into a meal that felt celebratory. It’s the kind of recipe that clears plates at the table every single time.

I love this salad for its contrast of textures and its balance of familiar Tex‑Mex flavors without the fuss. The chicken gives it substance, black beans add earthiness and fiber, while romaine keeps everything bright and crisp. It’s a go‑to when I want something quick that still looks and tastes like I spent time on it. Whether you’re feeding family, taking it to a potluck, or packing portions for lunch, this bowl hits the sweet spot between comfort and freshness.

Ingredients

• Chicken: 2 cups cooked chicken breast, shredded or cubed. Use rotisserie chicken for speed or poach breasts in seasoned water for tender, juicy pieces.
• Greens: 2 cups romaine lettuce, chopped into strips. Choose crisp, pale-green hearts for crunch and mild flavor.
• Tomatoes: 2 cups cherry tomatoes, halved. Look for bright, firm cherry or grape tomatoes for sweetness and juicy pops.
• Corn: 1 cup sweet corn — canned (drained) or frozen (thawed). Canned adds convenience; frozen keeps a clean, sweet flavor when thawed.
• Onions: 1/4 cup red onion, thinly sliced and 4 green onions, finely chopped. Red onion brings bite; green onions give fresh, oniony lift.
• Beans: 1 1/2 cups canned black beans, rinsed and drained. Rinsing removes excess sodium and the canned starchiness.
• Cheese: 1/2 cup shredded cheddar. Sharp cheddar is traditional; use a good quality block cheddar and shred it yourself for better melt and flavor.
• Cilantro & Lime: 1/4 cup chopped cilantro (optional) and juice of 1/2 lime. These brighten the whole salad and balance the creamy dressing.
• Crisp Topping: 1 cup tortilla strips or crushed tortilla chips. Store‑bought or homemade, these provide the signature crunch.
• Dressing: 1 cup ranch dressing combined with 2 tablespoons taco seasoning to add warm, savory spice throughout.

Instructions

Combine the Base: In a large mixing bowl, place 2 cups cooked chicken, 2 cups chopped romaine, 2 cups halved cherry tomatoes, 1 cup sweet corn, 1/4 cup thinly sliced red onion, 4 chopped green onions, 1 1/2 cups rinsed black beans, and 1/2 cup shredded cheddar. Toss gently to distribute colors and textures evenly; avoid overmixing so the lettuce stays crisp. Mix the Dressing: Whisk together 1 cup ranch dressing and 2 tablespoons taco seasoning in a small bowl until smooth and uniform. Taste and adjust — if your ranch is thick, add a teaspoon of milk to reach desired coating consistency. Toss with Dressing: Pour the seasoned ranch over the salad bowl and toss thoroughly so every piece gets lightly coated. Use salad tongs or two large spoons and lift from the bottom to avoid shredding the lettuce. Finish & Plate: Squeeze the juice of 1/2 lime over the dressed salad, sprinkle 1 cup tortilla strips or crushed chips on top, and add 1/4 cup chopped cilantro if using. Serve immediately for best crunch or let rest 10–30 minutes for flavors to meld.

Storage Tips

Store leftover salad components separately when possible: keep dressed salad in an airtight container for up to 24 hours in the refrigerator, but remove or avoid adding tortilla strips until serving to preserve crunch. If you plan to store a dressed portion, use a shallow container to cool quickly and consume within a day. For longer storage, keep cooked chicken and rinsed beans in their own containers for up to 3–4 days; romaine can be stored wrapped in a paper towel inside a sealed bag to maintain crispness.

Ingredient Substitutions

Swap shredded cheddar for pepper jack if you want a little heat, or use a dairy‑free shredded cheese to make it dairy‑free. Replace canned black beans with pinto or kidney beans, or use cooked lentils for a different texture. For a vegetarian version, use roasted sweet potato cubes or extra beans instead of chicken. If you don’t have ranch, stir 3/4 cup plain Greek yogurt with 1/4 cup mayonnaise and the taco seasoning to mimic the dressing while increasing protein.

Serving Suggestions

Serve this salad in a large communal bowl with extra lime wedges and a small bowl of additional tortilla strips on the side. It’s excellent alongside warm corn tortillas, grilled corn on the cob, or a light citrus vinaigrette–dressed cabbage slaw. Garnish with sliced avocado, pickled jalapeños, or a drizzle of hot sauce for an extra kick. For an elegant dinner, plate individual portions on chilled plates and top with a sprinkle of crumbled cotija cheese and micro cilantro.

Cultural Background

This salad draws on Tex‑Mex flavors — a regional cuisine that blends Mexican ingredients with American influences. The use of ranch dressing married with taco seasoning is a modern American twist, while staples like black beans, corn, cilantro, and lime are rooted in Mexican pantry traditions. Over time, Tex‑Mex has evolved to favor bold, approachable flavors, and this salad is a contemporary, lighter take on those comforting, spice-forward profiles.

Seasonal Adaptations

In summer, swap canned corn for grilled fresh corn cut from the cob and use vine‑ripened tomatoes for superior sweetness. In cooler months, roast sweet potato cubes and warm the chicken, then serve the salad slightly warm to make it feel seasonal. Add roasted poblanos or grilled peppers for a smoky element in autumn, and top with pepitas or roasted pumpkin seeds around the holidays for a festive crunch.

Meal Prep Tips

To meal prep, portion undressed salad ingredients into individual containers, layering sturdy items like beans and cheese at the bottom and leafy romaine on top to minimize sogginess. Pack the dressing separately in small jars or squeeze bottles and add chips or tortilla strips just before eating. Cooked chicken freezes well — portion cooked chicken into serving sizes and thaw overnight in the refrigerator for quick assembly.

Make this salad your own: adjust the heat, swap cheeses, and experiment with crunchy toppings until you land on a version your household loves. It’s a simple, flexible, and colorful option that brings a little Tex‑Mex sunshine to an otherwise ordinary weeknight.