So, what you’re saying is you’re craving a taco, but you’re trying make healthier choices so you don’t think you can enjoy all the amazing flavors they have to offer? Well, we’re thrilled to lovingly tell you that you are wrong! Tex-Mex Chopped Chicken Salad has everything you want on that savory handheld, like juicy chicken, lots of fresh veggies, some hearty black beans, a hint of lime, and CHEESE! Now, all you have to do is swap that shell for a bed of nourishing lettuce, add some crushed tortilla chips to make sure you still get that salty crunch, and drizzle it with a creamy, taco-seasoned dressing for extra flavor! See?! You can still have it all! And we might be biased but Tex-Mex Chopped Chicken Salad just might have you hanging up the shell for the long haul.
Ingredients
For the dressing:
- 1 cup ranch dressing
- 2 tablespoons mild taco seasoning
For the salad:
- 3 small chicken breasts, boneless and skinless, chopped
- salt, to taste
- pepper, to taste
- 6 cups romaine lettuce, chopped
- 2 Roma tomatoes, diced
- 1 cup corn kernels
- 4 green onions, sliced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup mild cheddar cheese, shredded
- 1/4 cup cilantro, chopped
- juice of 1/2 lime
- 1 cup tortilla chips, crushed
Directions
Step 1 –In a small bowl, whisk the ranch and the taco seasoning until combined.
Step 2 –Cover the dressing and chill it until ready to use.
Step 3 –In a large, nonstick skillet over medium-high heat, cook the chicken, stirring occasionally, until it reaches the internal temperature of 165 degrees F, about 12 minutes. While the chicken is cooking, season with the salt and the pepper.
Step 4 –Allow the cooked chicken to cool slightly.
Step 5 –In a large bowl, toss the romaine, the tomatoes, the corn, the onion, the beans, the cheese, the cilantro, the lime juice, and the tortilla chips together.
Step 6 –Add the chicken to the salad.
Step 7 –Add the dressing to the salad, a little at a time, and toss until all the ingredients are combined and coated.
Step 8 –Serve.