Tex Mex Chopped Salad

If you’re someone who loves tex-mex dip, you’re not alone.

Did you know that you can make a chopped chicken salad with this though?

In this recipe, we tell you how to do just that, including the important things to consider.

This is something you can make ahead of time, and also have it prepared for the next big event with you and your friends.

I love this salad. It’s the perfect little lunch pick-me-up if you need something quick and easy, but it’s also something that’s very simple to put together, that you won’t have to worry about messing it up. If you like to have the feasibility of tex mex right there, waiting for you, then check out this salad, and find out how to make it, and discover just how easy it is to make something like this.



1 cup ranch dressing

2 Tbsp taco seasoninghot or mild


3 cups chickencooked, cooled and diced

4 cups Romaine lettucechopped, about 1 head

2 Roma tomatoesdiced

1 cucumberseeded and diced

1 cup corn kernelsfresh or frozen

4-5 green onionssliced

1 15 oz can black beansdrained and rinsed

4 oz sharp cheddar cheeseor pepper jack, cut into ¼” cubes

1/4 cup cilantrochopped

Juice of 1/2 of a lime

1 cup tortilla chipscrushed

Jalapeñodiced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional)


Get a small bowl, and from here, take all of the ingredients that are used for the dressing and then stir this all together. When fully mixed, put the bowl together into the fridge, until it’s time for you to use it.

Then, take a big bowl, and when it’s time to make the salad, you can put the ingredients together. Take the dressing out of the fridge and add a little bit of this every so often, until everything is coated lightly in this. Make sure that you don’t over-pour the dressing for this, as it can impact the state of the salad, and not something that people like from this.

Add salt and pepper to taste to this, and then, from there, you can serve this right away.


How long should I wait to make the dressing before pouring it?

This is something which can be made ahead of time, but you shouldn’t wait for more than 12 hours before you choose to make it.  If you make it too far ahead of time, it can affect the quality and consistency of this, so try to make it about 12 hours beforehand before you choose to eat this.

What about Leftovers?

This is something which does work as a leftover provided that you eat this within 5 days.

To make this a leftover, you can also just divvy up the dressing and save some for later. From there, put it in the fridge, and when it’s time for you to eat this, you can pull it out, place it down on there, and add a little bit of dressing to this, in order to make sure that it’s covered in dressing, but not totally messed up.

Can I add other ingredients?

You sure can! Just also keep in mind the quality and the texture of this and try to make sure that the ingredients that you do add to this also work well with the current salad for the best results form this that you can get from the salad that you’re looking to make for your future event, gathering, or if you just want a convenient lunch on hand to have.

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