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Tex-Mex Chopped Chicken Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 550
A vibrant and flavorful salad packed with protein and fresh vegetables, perfect for a light meal or side dish.

Ingredients

dressing

  • 1 cup ranch dressing
  • 2 tbsp taco seasoning (hot or mild)

salad

  • 3 cups chicken (cooked, cooled and diced)
  • 4 cups romaine lettuce (chopped, about 1 head)
  • 2 pcs roma tomatoes (diced)
  • 1 pcs cucumber (seeded and diced)
  • 1 cup corn kernels (fresh or frozen)
  • 4-5 pcs green onions (sliced)
  • 1 15 oz can black beans (drained and rinsed)
  • 4 oz sharp cheddar cheese (or pepper jack, cut into ¼” cubes)
  • 1/4 cup cilantro (chopped)
  • 1/2 pcs lime (juice of)
  • 1 cup tortilla chips (crushed)
  • jalapeño (diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional))

Instructions 

  • Stir together dressing ingredients and refrigerate.
  • Toss salad ingredients in a large bowl.
  • Add dressing gradually and toss until lightly coated.
  • Season with salt and pepper to taste.
  • Serve immediately.

Notes

For added crunch, top with toasted pumpkin seeds or serve with extra tortilla chips.
Calories: 550kcal
Cost: $15.00
Course: Salad
Cuisine: Tex-Mex
Keyword: Chicken