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A Mexican chicken salad in a large bowl sitting on a wooden surface
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5 from 1 vote

Mexican Ranch Chicken Salad

This Mexican Ranch Chicken Salad is full of tender meat, crunchy tortilla chips, beans, cheese, and fresh vegetables -- all tossed together in a creamy and zesty Salsa Ranch dressing.  It's the perfect crowd-pleaser on a warm summer evening!
Course Lunch or Dinner
Cuisine Mexican
Keyword Chicken Salad, Mexican salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 395kcal
Author Blair Lonergan

Ingredients

  • ½ cup Ranch salad dressing (I used Bolthouse Farms Classic Ranch Yogurt Salad Dressing, but any brand will work fine)
  • ½ cup salsa
  • 1 large head Romaine lettuce chopped
  • 1 cup crushed tortilla chips
  • 2 cups shredded or diced cooked chicken (I like to use Slow Cooker or Instant Pot Ranch Chicken, which is included in recipe below)
  • 1 (15.5 oz) can red beans, rinsed and drained (black beans are a nice option, too)
  • 1 cup shredded cheddar cheese
  • 1 cup fresh, canned, or frozen corn kernels
  • 2 cups grape tomatoes, halved
  • ½ cup diced green onion
  • Optional additional toppings: sliced avocado; fresh cilantro

Instructions

For the Salsa-Ranch Dressing:

  • In a small bowl, whisk together Ranch salad dressing and salsa. Set aside and refrigerate until ready to serve.

For the Ranch Chicken (use rotisserie chicken, leftover grilled chicken, or the Slow Cooker or Instant Pot Ranch Chicken below):

  • Place 2-3 lbs. of boneless, skinless chicken breasts in a slow cooker or pressure cooker.
  • Use 2 packets (1 ounce each) of dry Ranch dressing seasoning mix to season the chicken on all sides. Pour 2 tablespoons of red wine vinegar and ½ cup of chicken broth over top.
  • Cover and cook in the slow cooker for 4-6 hours on LOW (or 2-3 hours on HIGH). In the pressure cooker, use the "poultry" or "high pressure" setting to cook the chicken for 10-12 minutes (or 20 minutes for frozen chicken breasts). 
  • Allow chicken to rest and cool slightly before shredding with a fork. Leftovers freeze really well! 

Assemble the Salads:

  • Divide lettuce evenly among four serving bowls.  
  • Top with tortilla chips, shredded chicken, beans, cheese, corn, tomatoes, and green onions.
  • Drizzle each salad with about 2 tablespoons of Salsa Ranch dressing, or more to taste. Garnish with sliced avocado and fresh cilantro, if desired.

Notes

Cooking Just for Two? Cut the ingredients in half and assemble two salads instead of 4!

Nutrition

Serving: 1salad with 2 tablespoons dressing | Calories: 395kcal | Carbohydrates: 38.7g | Protein: 32.4g | Fat: 13.2g | Saturated Fat: 4.8g | Cholesterol: 61.5mg | Sodium: 835.2mg | Fiber: 12.5g | Sugar: 5.3g