Ingredients

1.25 cups ranch dressing (I prefer Hidden Valley for the classic flavor)

2 tbsp taco seasoning (such as McCormick for consistent spice balance)

1/4 teaspoon salt

2 cups chicken, shredded or chopped into 1/2-inch cubes

2 cups romaine, chopped into 1-inch ribbons

2 cups cherry tomatoes, halved lengthwise

1 cup corn

1/4 cup red onion, diced

4 green onions, sliced (separate white and green parts)

1.25 cups black beans, rinsed and drained

1/2 cup cheddar cheese, freshly grated

1/4 cup cilantro

1 whole lime

1 cup tortilla strips

Instructions

Step 1: In a small bowl, whisk together the ranch dressing, taco seasoning, and salt until fully combined with no lumps. Set aside while preparing the salad ingredients.

Step 2: Chop the romaine into 1-inch ribbons. Halve the cherry tomatoes lengthwise. Dice the red onion. Slice the green onions, keeping the white parts separate from the green tops. Measure out the corn and rinse and drain the black beans.

Step 3: In a large mixing bowl, combine the romaine, cherry tomatoes, corn, red onion, white parts of the green onions, black beans, grated cheddar, and cilantro. Toss gently to mix evenly.

Step 4: Pour the prepared taco dressing over the salad ingredients and toss well to coat everything evenly. Squeeze the juice of the whole lime over the salad and toss again to add brightness.

Step 5: Fold in the tortilla strips last so they stay crunchy. Garnish with the reserved green tops of the green onions and serve immediately.

Tips & Variations

Use rotisserie chicken, leftover grilled chicken, ground turkey, or even seasoned ground beef as protein options.

Swap romaine for iceberg, butter lettuce, or mixed greens depending on your preference.

Try different beans like pinto or kidney beans; just rinse and drain canned varieties well.

For extra flavor, use pepper jack or a Mexican cheese blend instead of cheddar.

Replace ranch dressing with cilantro lime dressing, avocado ranch, or a simple lime vinaigrette for a lighter option.

Add crushed tortilla chips or crumbled taco shells if you don’t have tortilla strips.

Always add the tortilla strips just before serving to keep their crunchiness.

Allow cooked chicken to come to room temperature or warm slightly before adding to the salad for better taste.

Storage

This taco chicken salad is best enjoyed fresh. You can prepare the components in advance and store them separately in airtight containers in the refrigerator for up to 3 days. Keep the romaine and cilantro wrapped in paper towels to maintain crispness. Store dressing and tortilla strips separately and add them just before serving. If packing for lunch, keep the dressing in a separate container to prevent sogginess.

FAQs

What kind of chicken works best for this salad?

You can use whatever cooked chicken you have on hand, such as rotisserie chicken, grilled chicken breast, poached chicken, or leftovers. Just make sure it’s fully cooked and chopped or shredded before adding.

Can I make this salad vegetarian?

Yes, simply omit the chicken and add extra black beans or seasoned tofu for protein. The salad is flexible and can easily be adapted to suit vegetarian diets.