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Tex-Mex Chicken Chopped Salad

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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.