Save The first time I made this chopped salad, my kitchen looked like a vegetable explosion gone wrong. I'd been meal-prepping for the week and somehow convinced myself that chopping everything into bite-sized pieces would be therapeutic. Turns out, I was right—there's something deeply satisfying about assembling a rainbow of ingredients in a single bowl. Now it's the dinner my teenage daughter actually requests, which feels like a parenting victory in itself.
Last summer, I brought this to a friend's potluck and watched it disappear in minutes. Someone asked for the recipe three times—once because they'd already forgotten, twice because they couldn't believe how simple it was. I've learned that the secret is in the salsa ranch dressing, which my friend's seven-year-old promptly started eating with a spoon.
Ingredients
- Chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
- Taco seasoning: Homemade lets you control the salt and spice level perfectly
- Romaine or iceberg lettuce: The sturdy leaves hold up better than delicate greens under all those toppings
- Black beans: Rinse them really well to avoid cloudy liquid in your salad
- Fresh corn: If using fresh corn on the cob, cut it raw for the sweetest crunch
- Red onion: Soak the diced onion in cold water for 10 minutes to mellow the bite
- Avocado: Toss the diced pieces with a little lime juice to prevent browning
- Tortilla chips: Crush them right before serving so they stay satisfyingly crisp
- Ranch dressing: Use your favorite brand—the quality really shines through
- Salsa: Choose your heat level based on who's joining you for dinner
Instructions
- Season and cook the chicken:
- Rub those seasoned breasts with olive oil and let them sizzle until they develop a gorgeous crust and the juices run clear
- Rest and chop the chicken:
- Give the meat five minutes to redistribute its juices, then cut into pieces sized for easy fork management
- Whisk up the magic dressing:
- Combine the ranch, salsa, and lime until smooth, then taste and adjust until it hits that perfect balance
- Build your colorful base:
- Toss together all those crisp vegetables, beans, and cheese in your largest bowl
- Bring it all together:
- Add the warm chicken and dressing, then toss gently until everything is coated and happy
- Crowd-pleasing finish:
- Sprinkle those crushed chips right before serving so they stay crunchy and each bite has that perfect texture
Save This salad has become my go-to for nights when everyone wants different things. My husband piles on extra hot sauce while my daughter creates a deconstructed version with everything separated on her plate. Somehow the same bowl makes everyone happy, which is the kind of dinner miracle I'll take every time.
Make It Your Own
I've served this with grilled shrimp when we're feeling fancy, and with leftover roasted turkey the day after Thanksgiving. The formula works with whatever protein you have on hand, as long as you season it well. Once I used leftover carnitas from taco Tuesday and it was absolutely genius.
The Assembly Secret
My friend Sarah taught me to arrange the toppings in sections on top of the lettuce like a salad bar presentation. It looks impressive when you bring it to the table, and somehow makes people more excited about digging in. The visual appeal is worth the extra thirty seconds it takes.
Perfect Pairings
A cold beer or sparkling limeade hits the spot alongside these bold flavors. In winter, I serve corn tortillas warmed on the side for those who want something to scoop everything up with. The contrast of hot tortillas against the cold salad is unexpectedly wonderful.
- Make the dressing up to three days ahead and keep it in a mason jar
- Prep all your vegetables in the morning for an even faster dinner assembly
- Double the recipe because the leftovers make an incredible lunch the next day
Save There's something joyful about eating a salad that feels like a celebration. Hope this brings as much color and crunch to your table as it has to mine.
Your Questions Answered
- → Can I prepare this salad ahead of time?
Yes, you can prep all components separately up to 4 hours ahead. Keep the dressing separate and assemble just before serving. Add tortilla chips immediately before eating to preserve crunchiness.
- → How do I make homemade taco seasoning?
Combine 2 teaspoons chili powder, 1.5 teaspoons cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon oregano, salt, and pepper. This replaces the 2 teaspoons store-bought seasoning called for in the chicken marinade.
- → Is this gluten-free?
The salad can be made gluten-free by using certified gluten-free tortilla chips and gluten-free taco seasoning. Always verify product labels, as standard tortilla chips and seasonings may contain gluten or be processed in facilities with gluten.
- → What are good substitutions for ingredients?
Swap grilled shrimp or ground turkey for chicken, use spinach instead of romaine, or substitute black beans with pinto beans. For dairy-free, use vegan cheese and dairy-free ranch dressing mixed with salsa.
- → How long does the salsa ranch dressing last?
Store the dressing in an airtight container in the refrigerator for up to 5 days. It works well on grain bowls, tacos, and vegetable platters beyond this salad.
- → Can I grill the chicken instead of pan-frying?
Absolutely. Preheat your grill to medium-high heat and cook seasoned chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest 5 minutes before chopping.