Tex-Mex Chicken Chopped Salad (Print Version)
# Ingredients:
→ Tex-Mex Dressing
01 -
1 cup ranch dressing
02 -
2 tablespoons mild taco seasoning
→ Salad Ingredients
03 -
2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
04 -
Salt to taste
05 -
Pepper to taste
06 -
8 cups Romaine lettuce, chopped
07 -
2 Roma tomatoes, diced
08 -
1 cup corn kernels, fresh or frozen
09 -
4 green onions, sliced
10 -
1 can (15 ounces) black beans, drained and rinsed
11 -
1/2 cup mild cheddar cheese, shredded
12 -
1/4 cup cilantro, chopped
13 -
Juice of 1/2 lime
14 -
1 cup tortilla chips, crushed
# Instructions:
01 -
In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and chill in the fridge until ready to use.
02 -
In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through, about 12 minutes. Season with salt and pepper while cooking.
03 -
In a large bowl, toss together Romaine lettuce, tomatoes, corn, green onions, black beans, cheddar cheese, cilantro, lime juice, and tortilla chips.
04 -
Allow chicken to cool slightly, then add to the salad. Add Tex-Mex dressing a little at a time and toss gently until fully coated. Serve immediately in individual bowls and enjoy.