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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
Total Time: 40 minutes
Servings: 6 servings
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 6 boneless, skinless 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℉) 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 kosher salt and ground black pepper. Remove from grill once the internal temperature has reached 165℉ (use a 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.

Nutrition

Calories: 589kcal | Carbohydrates: 45g | Protein: 37g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 140mg | Sodium: 1126mg | Potassium: 1309mg | Fiber: 14g | Sugar: 8g | Vitamin A: 5182IU | Vitamin C: 59mg | Calcium: 238mg | Iron: 5mg
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