Tex-Mex Chopped Chicken Salad

Tex-Mex Chopped Chicken Salad

Tex-Mex Chopped Chicken Salad


Servings: 8
Preparation Time: 20 minutes
Cooking Time: 20 minutes


1 cup keto-friendly ranch dressing (look for a low-carb version)
2 tablespoons homemade or store-bought keto-friendly taco seasoning (adjust to your preferred spice level)

3 cups cooked chicken breast, cooled and diced
4 cups romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 cup cooked and cooled cauliflower florets (steamed or roasted), cut into bite-sized pieces
4 to 5 green onions, sliced
1 (15-ounce) can black soybeans, drained and rinsed (a low-carb substitute for black beans)
4 ounces sharp cheddar or pepper jack cheese, cut into 1/4-inch cubes (choose a full-fat cheese)
1/4 cup fresh cilantro, chopped
Juice of 1/2 lime
1/2 cup crushed pork rinds or almond flour-based keto-friendly tortilla chips


Diced jalapeño (adjust to your spice preference)
Toasted pumpkin seeds
Sliced avocado or jicama


In a small bowl, mix together the keto-friendly ranch dressing and taco seasoning. Refrigerate the dressing until ready to use.

In a large bowl, combine the diced chicken, chopped romaine lettuce, diced Roma tomatoes, diced cucumber, cooked cauliflower florets, sliced green onions, drained and rinsed black soybeans, cubed cheese, and chopped cilantro.

Squeeze the juice of half a lime over the salad ingredients.

Add the crushed pork rinds or keto-friendly tortilla chips to the salad.


Drizzle the prepared dressing over the salad, starting with a little and adding more as needed. Toss the salad until it’s lightly coated with the dressing. Season with salt and pepper to taste.

If desired, garnish the salad with diced jalapeño, toasted pumpkin seeds, and sliced avocado or jicama.

Serve the keto and low-carb Tex-Mex chopped chicken salad immediately.

NUTRITIONAL INFORMATION (per serving, without optional garnishes):

Calories: ~340 kcal
Total Carbohydrates: ~10g
Fiber: ~4g
Net Carbs: ~6g
Protein: ~25g
Fat: ~21g