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Tex-Mex Chicken Chopped Salad

Tex-Mex Chicken Chopped Salad

A colorful Tex-Mex Chicken Chopped Salad featuring chicken, beans, and a creamy dressing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad
Cuisine Tex-Mex
Servings 6 servings
Calories 350 kcal

Equipment

  • large non-stick skillet
  • small bowl
  • large bowl

Ingredients
  

Tex-Mex Dressing

  • 1 cup ranch dressing
  • 2 Tablespoons mild taco seasoning

Salad Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut in bite-size pieces
  • salt and pepper to taste
  • 8 cups Romaine lettuce, chopped
  • 2 Roma tomatoes, diced
  • 1 cup corn kernels, fresh or frozen
  • 4 green onions, sliced
  • 1 can (15 ounces) black beans, drained then rinsed
  • ½ cup mild cheddar cheese, shredded
  • ¼ cup cilantro, chopped
  • ½ lime juice of
  • 1 cup tortilla chips, crushed

Instructions
 

Tex-Mex Dressing

  • In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.

Salad

  • In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through; about 12 minutes. While chicken is cooking season with salt and pepper.
  • In a large bowl, toss salad ingredients together. When chicken is finished cooking allow to cool slightly then add to the salad. Add dressing a little at a time then gently toss until all combined and coated. Serve immediately in individual bowls and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 34gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 5000IUVitamin C: 30mgCalcium: 200mgIron: 3mg
Keyword chicken, dressing, healthy, Mexican, salad, Tex-Mex Chicken Chopped Salad
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