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–+ servings
A big bowl of chopped Tex Mex Salad with tomatoes, black beans, cheese, corn, tortilla strips, grilled chicken and chipotle ranch dressing.

Tex Mex Salad Recipe

Author: Erin Jensen
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4 salads
Course: Salad
Cuisine: Mexican-Inspired
Method: Grill
The BEST Tex Mex Chop Salad recipe with a homemade creamy chipotle ranch dressing you will come back to again and again!

Ingredients 

Chipotle Ranch:

  • 1/2 cup mayo
  • 1/2 cup sour cream regular or dairy-free
  • 3 tablespoons chipotle peppers in adobo sauce chopped (more if desired)
  • 1 tablespoon + 1 teaspoon dried parsley leaves
  • 2 teaspoons red wine vinegar
  • 1 1/2 teaspoons dried dill weed
  • 1 1/2 teaspoons dried chives
  • 1 teaspoon onion powder
  • 1 teaspoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon garlic minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Tex Mex Chopped Salad:

  • 6 boneless skinless chicken thighs
  • 2-3 tablespoons soy sauce sub Tamari or coconut aminos for gluten-free
  • kosher salt and ground black pepper
  • 4 cups romaine lettuce chopped
  • 15 oz can of black beans drained and rinsed
  • 15 oz can of corn drained and rinsed
  • 1 cup white cheddar cheese shredded
  • 1 1/2 cup cherry tomatoes halved or quartered
  • 1 red bell pepper diced
  • 2 avocado sliced or diced
  • 1/3 cup green onions sliced
  • 1/4 cup fresh cilantro
  • 1 cup tortilla strips more as desired
  • for serving: fresh lime wedges salsa, sour cream

Instructions

  • Chipotle Ranch: Add ingredients to a small blender or food processor. Blend until smooth. Taste and add additional chipotle peppers, as desired, and blend again. 
  • Prep Chicken Thighs: Add chicken thighs to a bowl and toss with soy sauce; set aside while you prep the remaining salad ingredients. 
  • Grill Chicken Thighs: Bring grill to medium-high heat (about 400 degrees F) and ensure grill grates are clean. Remove chicken from soy sauce, letting any excess liquid drip off. Grill chicken on direct heat (directly over flame) for 3-4 minutes per side (the bigger the thigh the longer you will need to cook it), flipping once and seasoning both sides with a little salt and pepper. Remove from grill once the internal temperature has reached 165 degrees F (use an instant-read meat thermometer). Let rest 5-10 minutes and then cut into bite-sized pieces.
  • Build Salads: Divide chopped lettuce between 4 salad bowls and top with the cooked chicken, black beans, corn kernels, shredded cheese, green onions, tomatoes, bell pepper, avocado, cilantro and tortilla strips.
  • Dressing + Serve: Serve with some salsa, sour cream and fresh lime wedges. Top with as much dressing as you want and enjoy! 

Notes

  • Dairy-Free: use a dairy-free sour cream and your favorite dairy-free shredded cheese.
  • Gluten-Free: simply swap the soy sauce for coconut aminos or tamari and omit the tortilla strips.
  • No Grill? No problem! Feel free to cook the chicken any way that works for you. Baked in the oven, cooked in a skillet on the stove top, or even Air Fryer Chicken Breasts!
  • Storage: the chicken, dressing, and fresh ingredients can all be stored separately in airtight containers in the fridge for 3-4 days. Simply reheat and assemble when ready to eat.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
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