Description
A fresh Tex-Mex Chicken Chopped Salad with juicy chicken, crisp romaine, black beans, corn, tomatoes, cheddar, crunchy tortilla chips, and creamy taco-ranch dressing.
Ingredients
Tex-Mex Dressing:
1 cup ranch dressing
2 tablespoons mild taco seasoning
Salad:
2 pounds boneless skinless chicken breasts, cut into bite-size pieces
Salt and pepper to taste
8 cups chopped romaine lettuce
2 Roma tomatoes, diced
1 cup corn kernels, fresh or frozen
4 green onions, sliced
1 can black beans, 15 ounces, drained and rinsed
1/2 cup shredded mild cheddar cheese
1/4 cup chopped cilantro
Juice of 1/2 lime
1 cup crushed tortilla chips
Instructions
1. Mix the ranch dressing and taco seasoning until smooth. Cover and refrigerate until needed.
2. Cook the chicken in a large nonstick skillet over medium-high heat for about 12 minutes, stirring occasionally, until fully cooked. Season with salt and pepper while cooking.
3. Combine the lettuce, tomatoes, corn, green onions, black beans, cheese, cilantro, lime juice, and tortilla chips in a large bowl.
4. Let the chicken cool slightly, then add it to the salad.
5. Gradually toss with the dressing until evenly coated.
6. Serve immediately.
Notes
Chill the dressing before serving for best flavor.
Add the dressing gradually to avoid overdressing the salad.
Serve immediately after tossing to keep the lettuce and tortilla chips crisp.
Cooked rotisserie chicken can be used as a time-saving substitute for freshly cooked chicken.
Nutrition facts were not provided in the original recipe article.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 salad serving