Tex-Mex Chicken Chopped Salad


1 cup ranch dressing (can use light dressing)
2 Tablespoons mild taco seasoning

3 small boneless skinless chicken breasts, cut in bite-size pieces
4 to 5 cups Romaine lettuce, chopped
2 Roma tomatoes, diced
1 cup corn kernels, fresh or frozen
4 green onions, sliced
1 (15 oz) can black beans, drained and rinsed
1/2 cup mild cheddar cheese, shredded
1/4 cup cilantro, chopped
juice of 1/2 of a lime
1 cup tortilla chips, crushed

  1. In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
  2. 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.
  3. In a large bowl, toss salad ingredients together. When chicken is finished cooking let cool slightly then add to salad. Add dressing a little at a time then gently toss until all combined and coated.
  4. Serve immediately in individual bowls and enjoy!

Original Recipes visit: Tex-Mex Chicken Chopped Salad @ life-in-the-lofthouse.com

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