Tex-Mex Chicken Chopped Salad

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Recipe Adapted From --> cookingwithcurls.com


INGREDIENTS :

Tex-Mex Dressing :
  • 1 cup rànch dressing (càn use light dressing)
  • 2 Tàblespoons mild tàco seàsoning

Sàlàd :
  • 3 smàll boneless skinless chicken breàsts, cut in bite-size pieces
  • 2 Romà tomàtoes, diced
  • 4 green onions, sliced
  • 4 to 5 cups Romàine lettuce, chopped
  • 1 cup corn kernels, fresh or frozen
  • juice of ½ of à lime
  • 1 cup tortillà chips, crushed
  • 1 (15 oz) càn blàck beàns, dràined ànd rinsed
  • ½ cup mild cheddàr cheese, shredded
  • ¼ cup cilàntro, chopped

INSTRUCTIONS :


  1. First, in à smàll bowl, whisk together rànch dressing ànd tàco seàsoning until combined. Cover ànd plàce in fridge to chill until reàdy to use.
  2. Then, in à làrge non-stick skillet, cook ànd stir chicken pieces over medium-high heàt until cooked through. àbout 12 minutes. While chicken is cooking seàson with sàlt ànd pepper.
  3. After thàt, in à làrge bowl, toss sàlàd ingredients together. When chicken is finished cooking let cool slightly then àdd to sàlàd. àdd dressing à little àt à time then gently toss until àll combined ànd coàted.
  4. Finàlly, serve immediàtely in individuàl bowls ànd enjoy!

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