Pin My neighbor showed up one July afternoon with a bag of lettuce from her garden and a craving for something crunchy. We tossed together what we had in the fridge, and this salad happened without a real plan. The lime in the dressing cut through the heat of the day, and the tortilla chips on top made it feel like dinner and a snack all at once. It became my default when I want something filling but not heavy.
I made this for a potluck once, and people kept asking if I bought it from a restaurant. The secret was just adding the chips at the very end so they stayed shatteringly crisp. One friend scooped it onto a tortilla and rolled it up like a burrito, which I now do every time I have leftovers.
Ingredients
- Boneless, skinless chicken breasts: They cook fast and soak up the taco seasoning beautifully, but thighs work too if you want more flavor.
- Olive oil: Just enough to help the spices stick and keep the chicken from drying out in the pan.
- Taco seasoning: I use store-bought for speed, but homemade tastes fresher and you control the salt.
- Romaine or iceberg lettuce: Romaine has more bite, iceberg is sweeter and crunchier, both hold up under dressing.
- Cherry tomatoes: Halved ones release just enough juice to mix with the dressing without making the salad soggy.
- Black beans: Rinse them well or they cloud the dressing with that canned liquid.
- Corn kernels: Canned is fine, but if you have leftover grilled corn, use that for a smoky sweetness.
- Red onion: Dice it small so it blends in rather than overpowering every bite.
- Cheddar or Mexican blend cheese: Shredded fresh melts into the warm chicken slightly and tastes way better than pre-shredded.
- Avocado: Add it last so it does not turn brown, and toss gently so it does not mash.
- Tortilla chips: Crush them by hand into big shards, not dust, for texture.
- Ranch dressing: The creamy base that makes this feel indulgent.
- Tomato salsa: Mild or spicy depending on your mood, it wakes up the ranch.
- Lime juice: Freshly squeezed makes the dressing pop and keeps the avocado from browning.
Instructions
- Season and sear the chicken:
- Rub the chicken breasts with olive oil, then coat them evenly with taco seasoning, salt, and pepper. Preheat your skillet over medium-high heat until a drop of water sizzles, then lay the chicken down and let it cook undisturbed for 6 to 7 minutes per side until golden and cooked through.
- Rest and chop:
- Move the cooked chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Chop it into bite-sized pieces while it is still warm.
- Make the salsa ranch:
- In a small bowl, whisk together ranch dressing, salsa, and lime juice until smooth and pourable. Taste it and add more lime if you want extra brightness.
- Assemble the salad base:
- In a large bowl, toss together the lettuce, cherry tomatoes, black beans, corn, red onion, cheese, and avocado. Spread everything out so each bite gets a little of everything.
- Add chicken and dress:
- Scatter the warm chopped chicken over the salad, drizzle with the salsa ranch, and toss gently until everything is lightly coated. Do not overdress or it will get soupy.
- Top with chips and serve:
- Right before serving, sprinkle crushed tortilla chips over the top so they stay crunchy. Serve immediately with lime wedges on the side.
Pin My kids started asking for this every week once they realized they could build their own bowls at the table. I set out everything in separate dishes, and they load up on cheese and chips while I sneak in extra beans and avocado. It turned salad into something they actually get excited about.
Customizing Your Bowl
This salad is a template, not a rule. I have swapped in grilled shrimp, leftover steak, even crispy tofu when I needed a meatless night. Pickled jalapeños add a tangy heat, and a handful of cilantro makes it taste more authentic. Sometimes I skip the dressing altogether and just squeeze lime over everything with a little olive oil and salt.
Storing and Packing
If you are packing this for lunch, layer it in a mason jar with dressing on the bottom, then beans and corn, then chicken, then lettuce and cheese on top. When you are ready to eat, shake it up and pour it into a bowl. The chips go in a separate baggie or they will lose their crunch. I have done this for road trips and picnics, and it holds up better than most salads.
Making It Your Own
You can double the taco seasoning if you like bold flavor, or add a pinch of smoked paprika for a deeper taste. Greek yogurt mixed with salsa works if you want a lighter dressing. Once I ran out of ranch and used sour cream thinned with a little milk, and no one noticed the difference.
- For extra crunch, add diced bell pepper or jicama.
- A handful of fresh or frozen corn, charred in a dry skillet, beats canned every time.
- Serve it in a tortilla bowl if you want to go full Tex-Mex presentation.
Pin This salad taught me that dinner does not have to be complicated to feel satisfying. It is one of those recipes I return to when I need something reliable, colorful, and quick.
Recipe Q&A
- → Can I prepare this salad ahead of time?
Yes, you can chop and prepare all ingredients 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 cook the chicken to keep it moist?
Cook the chicken breasts over medium-high heat for 6-7 minutes per side until just cooked through. Avoid overcooking by checking that juices run clear. Let the chicken rest for 5 minutes before chopping, which helps retain moisture.
- → Is this salad gluten-free?
Yes, with substitutions. Use certified gluten-free tortilla chips and gluten-free taco seasoning. Verify that all other ingredients, including ranch dressing, are certified gluten-free as many commercial versions contain hidden gluten.
- → What can I substitute for ranch dressing?
Try Greek yogurt mixed with salsa for a lighter option, or use cilantro-lime crema for additional Tex-Mex flavor. You can also combine sour cream with lime juice and cumin for a tangy alternative.
- → How many servings does this make?
This salad makes 4 hearty servings as a main dish. Each serving contains approximately 525 calories and 34 grams of protein, making it satisfying enough to stand alone.
- → Can I use rotisserie chicken instead?
Absolutely. One rotisserie chicken yields enough meat for this salad. Simply shred or chop it into bite-sized pieces and skip the cooking step. This shortens your total preparation time significantly.