Save to Pinterest My weeknight dinner rotation was in a serious rut until a Tex-Mex craving struck on a Tuesday. I threw together whatever crunch I could find in my pantry, and this salad emerged as the unexpected winner. Now it's the meal I actually crave instead of settle for.
Last summer I made this for a group of friends who swore they hated salad. They went back for seconds and asked for the dressing recipe before they even finished their plates. Sometimes the simplest meals are the ones that bring people back to the table.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and absorbs that taco seasoning beautifully
- Taco seasoning: Store-bought works perfectly but homemade lets you control the heat level
- Romaine lettuce: Sturdy enough to hold up under dressing without getting soggy
- Black beans: Rinse them really well to avoid cloudy liquid in your salad
- Cherry tomatoes: They burst in your mouth and add bright pops of flavor
- Corn: Sweetness balances the savory seasoned chicken perfectly
- Red onion: Dice it small so you get flavor without overwhelming bites
- Shredded cheese: Mexican blend melts slightly against warm chicken pieces
- Avocado: Adds creamy richness that ties everything together
- Tortilla chips: Crush them right before serving to keep that satisfying crunch
- Ranch dressing: The creamy base for our dressing
- Salsa: Mix mild or spicy depending on your crowd's heat tolerance
- Fresh lime juice: Cuts through the richness and brightens every bite
Instructions
- Season and cook the chicken:
- Pat chicken dry then rub with olive oil and taco seasoning until evenly coated. Cook in a hot skillet about 7 minutes per side until juices run clear.
- Rest and chop the chicken:
- Let chicken rest for 5 minutes so juices redistribute. Cut into bite-sized pieces that mix easily with the salad.
- Whisk the dressing:
- Combine ranch, salsa, and lime juice until smooth. Taste and adjust salsa if you want more kick.
- Build the salad base:
- Combine lettuce, tomatoes, beans, corn, onion, cheese, and avocado in a large bowl. Toss gently to distribute everything evenly.
- Combine and serve:
- Add warm chicken to the salad and drizzle with dressing. Top with crushed chips right before eating so they stay crispy.
Save to Pinterest This salad has become my go-to for busy weeknights when I want something that feels special but comes together fast. The way the warm chicken slightly melts the cheese while the lettuce stays crisp is just magic.
Making It Your Own
I've discovered that adding diced jalapeños takes this to the next level if you love heat. Fresh cilantro sprinkled on top right before serving adds such a bright pop of flavor that makes everything taste fresher.
Meal Prep Secrets
You can chop all the vegetables and cook the chicken up to two days ahead. Store everything separately and keep the dressing in its own container so nothing gets soggy before you're ready to eat.
Serving Ideas
This salad stands alone as a complete meal but pairs beautifully with a side of Mexican rice or warm corn tortillas. Serve extra lime wedges on the table so everyone can adjust the brightness to their liking.
- Offer hot sauce on the side for spice lovers
- Squeeze fresh lime over individual portions right before eating
- Keep extra crushed chips handy for topping refills
Save to Pinterest Hope this salad brings as much joy to your weeknight table as it has to mine. Happy cooking!
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop and combine all salad vegetables and cook the chicken up to 4 hours ahead. Store components separately in the refrigerator. Add the dressing and tortilla chips just before serving to maintain crispness and prevent sogginess.
- → How do I keep the tortilla chips from getting soggy?
Add crushed tortilla chips immediately before serving. If you're preparing multiple servings, divide the salad and add chips individually rather than mixing them into the entire batch.
- → Can I use a rotisserie chicken instead?
Absolutely. Shred or chop approximately 2 cups of rotisserie chicken to replace the cooked chicken breasts. This saves cooking time while delivering the same delicious result.
- → What dressing alternatives work well with this salad?
Try cilantro lime dressing, chipotle ranch, or a simple lime vinaigrette for variety. You can also use store-bought salsa con queso as a creamier alternative to the salsa ranch combination.
- → Is this salad suitable for meal prep?
This salad works well for meal prep when components are stored separately. Keep the dressing in a separate container and add it just before eating. Tortilla chips should be added fresh to maintain texture.
- → How can I make this salad spicier?
Increase the spice level by using hot salsa in the dressing, adding sliced jalapeños to the salad, incorporating chipotle peppers, or using spicy taco seasoning. Adjust heat gradually to your preference.