Tex-Mex Chopped Chicken Salad

Camelia

If you are looking for a quick summer salad full of fresh vegetables tossed in a delicious homemade dressing this is the perfect salad.

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Prep Time 10

Additional Time 15

Total Time 25

Servings: 6

Course: Salad

Calories: 742

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 Roma tomatoes diced
1 cucumber seeded and diced
1 cup corn kernels fresh or frozen
4-5 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
juice of 1/2 of a lime
1 cup tortilla chips crushed
jalapeño diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional)

In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
Season with salt and pepper to taste. Serve immediately.