Save The first time I made this salad, I'd intended to make traditional chicken tacos but realized I was out of tortillas. Sometimes the kitchen improvisations turn out better than the original plan. The crunch of tortilla chips over the top makes every bite feel like a celebration, and the salsa ranch dressing clings to everything in the most wonderful way.
Last summer my sister came over for dinner and I threw this together at the last minute. She took one bite and immediately asked for the recipe, then proceeded to make it three times that week. There's something about the combination of textures that makes people instantly obsessed.
Ingredients
- 2 large boneless skinless chicken breasts: I prefer pounding them slightly to even thickness so they cook evenly and stay juicy
- 1 tablespoon olive oil: This helps the seasoning adhere and creates a beautiful golden sear on the chicken
- 2 teaspoons taco seasoning: Use your favorite brand or make your own blend for maximum flavor control
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Essential for enhancing all the other flavors in the dish
- 6 cups chopped romaine or iceberg lettuce: Romaine adds nice crunch while iceberg stays crisp longer
- 1 cup cherry tomatoes halved: Their sweetness balances the savory spices perfectly
- 1 cup canned black beans rinsed and drained: These add protein and a creamy texture that holds the salad together
- 1 cup canned corn kernels drained: Sweet pops of corn throughout make every bite interesting
- 1/2 cup red onion finely diced: The sharp bite cuts through the rich dressing beautifully
- 1 cup shredded cheddar or Mexican blend cheese: I prefer Mexican blend for the variety of flavors
- 1 avocado diced: Creamy richness that ties all the components together
- 1 cup crushed tortilla chips: The finishing crunch that makes this feel like a taco in bowl form
- 1/2 cup ranch dressing: The creamy base for our dressing
- 1/3 cup tomato salsa: This transforms regular ranch into something special and tangy
- Juice of 1/2 lime: Bright acidity that makes all the flavors pop
Instructions
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, taco seasoning, salt, and pepper, then cook in a hot skillet for 6 to 7 minutes per side until juices run clear. Let the chicken rest for 5 minutes before chopping into bite-sized pieces.
- Whisk up the dressing:
- Combine the ranch dressing, salsa, and fresh lime juice in a small bowl until completely smooth. This dressing keeps in the fridge for up to a week if you want to make it ahead.
- Build your salad base:
- In a large bowl toss together the lettuce, cherry tomatoes, black beans, corn, red onion, cheese, and diced avocado until everything is evenly distributed.
- Assemble and serve:
- Add the warm chopped chicken to the salad, drizzle with the salsa ranch dressing, and toss gently to coat. Top with crushed tortilla chips right before serving so they stay perfectly crunchy.
Save This has become my go-to dinner when I want something that feels indulgent but still hits my protein goals. It's the meal I make when I need a win after a long day.
Make It Your Own
I've discovered that adding sliced jalapeños or fresh cilantro takes this to the next level. Sometimes I'll swap the black beans for pinto beans or add diced bell peppers for extra crunch.
Perfecting The Seasoning
Homemade taco seasoning is worth the five minutes it takes to mix it up. My favorite blend includes chili powder, cumin, paprika, garlic and onion powder, oregano, and a touch of cayenne for heat.
Serving Suggestions
This salad is substantial enough to stand alone as a complete meal. Keep extra lime wedges on hand for squeezing over individual portions. The bright acidity at the end makes everything sing.
- Offer hot sauce on the table for anyone who wants extra kick
- Pair with ice-cold beer or sparkling water with lime
- Make a double batch for the best lunch leftovers you'll ever have
Save Every time I serve this, someone asks for the recipe. That's always the sign of a keeper in my book.
Recipe FAQs
- → How do I keep the tortilla chips crispy?
Add the crushed tortilla chips immediately before serving. If you prefer to assemble the salad in advance, keep the chips separate and add them individually to each bowl at serving time to maintain optimal crunch.
- → Can I prepare this salad ahead of time?
Yes, you can prep the components separately up to 4 hours ahead. Chop vegetables and cook the chicken, then store in separate containers. Assemble the salad just before serving and dress it at the last moment to prevent sogginess.
- → What's a good substitute for ranch dressing?
Greek yogurt mixed with salsa and lime juice works well as a lighter alternative. You can also use avocado crema or a cilantro-lime dressing for extra flavor complexity.
- → Is this gluten-free?
The salad is naturally gluten-free if you use certified gluten-free tortilla chips and taco seasoning. Always check product labels, as some commercial seasonings and dressings may contain gluten or cross-contamination warnings.
- → How can I make this more spicy?
Use spicy salsa in the dressing, add sliced jalapeños to the salad base, or include fresh cilantro and a dash of hot sauce. Serve lime wedges on the side for diners to adjust heat levels individually.
- → Can I use a different protein?
Absolutely. Ground turkey or beef seasoned with taco spices works great. For vegetarian options, try seasoned black beans, crispy tofu, or grilled portobello mushrooms as hearty replacements.