Tex-Mex Chopped Chicken Salad
The perfect
recipe for summer! Loaded with fresh produce and garnished with a homemade
vinaigrette, this salad is absolutely delicious.
Ingredients
Tex-Mex
Dressing
- 2 Tablespoons mild taco seasoning
- 1 cup ranch dressing (can use light dressing)
Salad
Ingredients
- 2 Roma tomatoes, diced
- 4 green onions, sliced
- 4 to 5 cups Romaine lettuce, chopped
- ½ cup mild cheddar cheese, shredded
- ¼ cup cilantro, chopped
- 1 cup corn kernels, fresh or frozen
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup tortilla chips, crushed
- juice of ½ of a lime
- 3 small boneless skinless chicken breasts, cut in bite-size pieces
Instructions
First, in a
small bowl, whisk together the ranch dressing and taco seasoning until
combined. Cover and place in the refrigerator to refrigerate until needed.
Then, in a
large non-stick skillet, cook and stir the chicken pieces over medium-high heat
until cooked through. About 12 minutes. While the chicken is cooking, salt and
pepper.
In a large
bowl, combine the salad ingredients. Once the chicken is cooked, allow to cool
slightly then add to the salad. Gradually add the dressing, then mix gently
until everything is well mixed and coated.
Serve
immediately in individual bowls.
Happy
Cooking Time.
