Tex-Mex Chopped Chicken Salad

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I stole this recipe for Tex-Mex Chopped Chicken Salad from freesmartpointsrecipes.com who stole it from everydaydishes.com. Looking for a healthy break after heavy holiday meals? This salad is a Tex-Mex twist on a traditional chopped salad. Chicken is seasoned with taco seasoning, cooked and chopped. Lettuce, chopped tomatoes and cucumbers are mixed with corn, green onions and black beans. Shredded cheese, cilantro and tortilla strips are added before serving. Ranch dressing is mixed with taco seasoning to add more Tex-Mex flavor to the salad. It can be a meal itself or a side dish to serve with leftovers.

Sprinkle chicken breasts with taco seasoning and cook in a skillet until cooked all the way through.

Once the chicken is cooled chop and set aside.

Next, rinse and drain 15 oz can black beans and 1 cup canned corn.

Then slice 4 – 5 green onions, dice 2 Roma (or plum) tomatoes and seed and dice 1 cucumber.

When ready to serve, chop 4 cups romaine lettuce. Plate the salad with the lettuce on the bottom and the vegetables, 4 oz shredded sharp cheddar cheese, chicken and 1 cup tortilla strips placed in rows on top. (This will make the salad look fancy like at a restaurant or you can just toss everything together in a large bowl.)

Make the dressing by combining 1 cup ranch dressing and 2 tbsp taco seasoning.

Drizzle the dressing over the salad.

If you want to try another chopped salad, you can try Super Italian Chopped Salad.

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Tex-Mex Chopped Chicken Salad

Looking for a healthy break after heavy holiday meals? This salad is a Tex-Mex twist on a traditional chopped salad. Chicken is seasoned with taco seasoning, cooked and chopped. Lettuce, chopped tomatoes and cucumbers are mixed with corn, green onions and black beans. Shredded cheese, cilantro and tortilla strips are added before serving. Ranch dressing is mixed with taco seasoning to add more Tex-Mex flavor to the salad. It can be a meal itself or a side dish to serve with leftovers.
Course Salad
Cuisine Tex-Mex
Prep Time 19 minutes
Servings 4 people

Ingredients

Dressing

  • 1 cup ranch dressing
  • 2 tbsp taco seasoning

Salad

  • 3 cups chicken cooked, cooled and diced
  • 4 cups romaine lettuce chopped (~ 1 head)
  • 2 roma tomatoes diced
  • 1 cucumber seeded and diced
  • 1 cup corn kernels fresh or frozen
  • 4-5 green onions sliced
  • 15 oz can black beans drained and rinsed
  • 4 oz sharp cheddar cheese cut into ¼ inch cubes (or shredded)
  • ¼ cup cilantro chopped
  • Juice of ½ lemon
  • 1 cup tortilla chips crushed (or tortilla strips)

Instructions

  1. Stir together dressing ingredients and refrigerate until ready.
  2. Toss salad ingredients together. Add dressing a little at a time until lightly coated.
  3. Season with salt and pepper, serve immediately.