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Tex-Mex Chopped Chicken Salad

Healthy recipes  offer you Tex-Mex Chopped Chicken Salad, we hope you like it
5 from 3 votes
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Course: Salad
Cuisine: American
Keyword: Tex-Mex Chopped Chicken Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 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.