Tex-Mex Chicken Chopped Salad
Ingredients
For the Salad:
- 3 small boneless, skinless chicken breasts, cut in bite-size pieces
- 6 cups Romaine lettuce, chopped
- 2 Roma tomatoes, diced
- 1 cup corn kernels, fresh or frozen
- 4 green onions, sliced
- 1 15-ounce can black beans, drained and rinsed
- ½ cup mild cheddar cheese, shredded
- ¼ cup cilantro, chopped
- Juice of ½ lime
- 1 cup tortilla chips, crushed
For the Tex-Mex Dressing:
- 1 cup ranch dressing; light dressing works well
- 2 tbsp. mild taco seasoning
Instructions
To prepare the dressing:
- In a small bowl, whisk together ranch dressing and taco seasoning until combined.
- Cover and place in refrigerator to chill until ready to use.
To assemble and serve the salad:
- In a large non-stick skillet, over medium-high heat, cook and stir chicken pieces until cooked through; about 12 minutes.
- While chicken is cooking, season with salt and pepper.
- In a large bowl, toss together all of the salad ingredients; set aside.
- When chicken is finished cooking, remove from heat and allow to cool slightly before adding to the salad.
- Add dressing, a little at a time, then gently toss until all combined and coated.
- Serve immediately in individual bowls.
