2,00K Shares
Tex-Mex Chopped Chicken Salad
Tex-Mex Chopped Chicken Salad
Healthy recipes offer you Tex-Mex Chopped Chicken Salad, we hope you like it
5 from 3 votes
Course: Salad
Cuisine: American
Keyword: Tex-Mex Chopped Chicken Salad
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Ingredients
- DRESSING
- 1 CUP RANCH DRESSING
- 2 TBSP TACO SEASONING, HOT OR MILD
- SALAD
- 3 CUPS CHICKEN, COOKED, COOLED AND DICED
- 4 CUPS ROMAINE LETTUCE, CHOPPED, ABOUT 1 HEAD
- 2 ROMA TOMATOES, DICED
- 1 CUCUMBER, SEEDED AND DICED
- 1 CUP CORN KERNELS, FRESH OR FROZEN
- 4-5 GREEN ONIONS, SLICED
- 1 15 OZ CAN BLACK BEANS, DRAINED AND RINSED
- 4 OZ SHARP CHEDDAR CHEESE, OR PEPPER JACK, CUT INTO ¼” CUBES
- 1/4 CUP CILANTRO, CHOPPED
- JUICE OF 1/2 OF A LIME
- 1 CUP TORTILLA CHIPS, CRUSHED
- JALAPEÑO, DICED, TOASTED PUMPKIN SEEDS, DICED AVOCADO OR JICAMA FOR GARNISH (OPTIONAL)
Instructions
- IN A SMALL BOWL, STIR TOGETHER INGREDIENTS FOR DRESSING THEN REFRIGERATE UNTIL READY TO USE.
- IN A LARGE BOWL, TOSS SALAD INGREDIENTS TOGETHER. ADD DRESSING A LITTLE AT A TIME THEN TOSS UNTIL LIGHTLY COATED.
- SEASON WITH SALT AND PEPPER TO TASTE. SERVE IMMEDIATELY.
2,00K Shares