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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.