Read...
TEX-MEX CHICKEN CHOPPED SALAD
Prep Time 20 min
INGREDIENTS
TEX-MEX DRESSING
- 1 cup ranch dressing (can use light dressing)
- 2 Tablespoons mild taco seasoning
SALAD
- 3 small boneless skinless chicken breasts, cut in bite-size pieces
- 4 to 5 cups Romaine lettuce, chopped
- 2 Roma tomatoes, diced
- 1 cup corn kernels, fresh or frozen
- 4 green onions, sliced
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup mild cheddar cheese, shredded
- 1/4 cup cilantro, chopped
- juice of 1/2 of a lime
- 1 cup tortilla chips, crushed
INSTRUCTIONS
- In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
- 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 let cool slightly then add to salad. Add dressing a little at a time then gently toss until all combined and coated.
- Serve immediately in individual bowls and enjoy!
source:https://life-in-the-lofthouse.com
