Tex-Mex Chicken Chopped Salad
This incredible salad is filled with crunchy romaine lettuce, corn, black beans, grilled chicken and more. The taco-flavored ranch dressing finishes it off to perfection!
Equipment
- large bowl
- non-stick skillet
- Small bowl
Ingredients
Tex-Mex Dressing
- 1 cup ranch dressing
- 2 Tablespoons mild taco seasoning
Salad Ingredients
- 2 pounds boneless, skinless chicken breasts cut in bite-size pieces
- salt to taste
- pepper to taste
- 8 cups Romaine lettuce chopped
- 2 Roma tomatoes diced
- 1 cup corn kernels fresh or frozen
- 4 green onions sliced
- 1 can (15 ounces) black beans drained then rinsed
- ½ cup mild cheddar cheese shredded
- ¼ cup cilantro chopped
- ½ of a lime juice
- 1 cup tortilla chips crushed
Instructions
Tex-Mex Dressing
- In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
Salad
- In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through; about 12 minutes. While chicken is cooking season with salt and pepper.
- In a large bowl, toss salad ingredients together. When chicken is finished cooking allow to cool slightly then add to the salad.
- Add dressing a little at a time then gently toss until all combined and coated. Serve immediately in individual bowls and enjoy!
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 7gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 20mgIron: 15mg
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