Pin It My roommate walked in last Tuesday complaining that she wanted tacos but also something fresh and not another heavy wrap situation. We stared at the fridge together until I spotted lettuce and a package of chicken, and suddenly this chopped salad idea clicked into place. Now it is the dinner we make at least once a week, especially after long days when we want something satisfying but still full of crunch and color.
Last Friday my brother came over skeptical about salad for dinner, then went back for thirds and texted me the next morning asking if I had any leftover. Something about the warm spiced chicken against cool crisp vegetables just works so well that people forget they are eating something technically healthy.
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Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and stays juicy, just do not overcook them or they will dry out
- Taco seasoning: Store-bought works perfectly fine but homemade lets you control the heat level
- Romaine lettuce: Iceberg is too watery while mixed greens are too delicate, romaine holds up beautifully under all the toppings
- Black beans: Rinse them really well or your salad will taste like the can instead of the actual ingredients
- Avocado: Wait to dice it until the last minute so it does not start to brown
- Tortilla chips: Crush them by hand for rustic chunks rather than uniform crumbs
- Ranch dressing: Use your favorite brand, just make sure it is not too thick or it will not blend well
- Salsa: The chunkier your salsa, the more texture your final dressing will have
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Instructions
- Season and cook the chicken:
- Rub the chicken with olive oil and spices until evenly coated. Cook in a hot skillet until golden brown outside and no longer pink inside.
- Let the chicken rest:
- Set the cooked chicken aside for five minutes before chopping to keep all the juices inside the meat.
- Mix the dressing:
- Whisk together the ranch, salsa, and lime juice until completely smooth. The lime juice cuts through the richness perfectly.
- Build the salad base:
- Combine all the vegetables, beans, corn, and cheese in your largest bowl. Use your hands to toss everything together gently.
- Assemble and serve:
- Top the salad with chopped chicken and drizzle with the dressing. Add the crushed chips right before eating so they stay crunchy.
Pin It This has become our go-to when friends come over for casual dinners because everyone can customize their own bowl. Last weekend we served it at a patio dinner party and everyone stood around the kitchen island building their perfect version while catching up.
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Making It Your Own
Sometimes I add diced bell peppers or cucumber when I want more fresh crunch. Grilled corn works beautifully in place of canned corn during summer months, and sliced radishes add a lovely peppery bite and pretty pink color.
Protein Swaps
Ground beef seasoned with taco spices works just as well and cooks even faster. For a vegetarian version, I use sautéed seasoned crumbled tofu or just double the beans and add some roasted sweet potato cubes for substance.
Make-Ahead Magic
Prep all your vegetables and store them in separate containers the night before. Mix the dressing and keep it in a small jar. Cook and chop the chicken in advance, then just assemble everything when you are ready to eat.
- Store the crushed tortilla chips in a sealed container so they stay perfectly crisp
- Keep the avocado pit in with your diced avocado to prevent browning
- The dressing actually gets better after a few hours in the fridge
Pin It This salad is proof that the best meals often come from whatever is in the fridge and a little bit of creativity.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes! Chop and store the vegetables and cooked chicken separately in airtight containers for up to 3 days. Assemble just before serving and add tortilla chips at the last moment to prevent sogginess.
- → How do I make homemade taco seasoning?
Mix 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 1 teaspoon each of garlic powder, onion powder, and oregano, plus salt and pepper to taste. Store in an airtight container for future use.
- → Can I substitute the protein?
Absolutely. Seasoned ground turkey, shrimp, or grilled steak work wonderfully. For vegetarian options, try seasoned black beans, tofu, or crispy chickpeas in the same quantities.
- → What's the best way to keep tortilla chips crunchy?
Add crushed tortilla chips immediately before serving. Alternatively, serve them on the side so diners can add them to taste and maintain optimal texture throughout the meal.
- → Is this gluten-free friendly?
Yes, with substitutions. Use certified gluten-free tortilla chips and gluten-free taco seasoning. Verify that your ranch dressing and salsa are also certified gluten-free, as some brands contain gluten.
- → How should I store leftovers?
Keep components separately in airtight containers for up to 2 days. Store dressing separately to prevent wilting. Combine fresh when ready to eat for the best flavor and texture.
