Tex-Mex Chicken Chopped Salad
Prep time
Total time
Tex-Mex Dressing
  • 1 cup ranch dressing (can use light dressing)
  • 2 Tablespoons mild taco seasoning
Salad Ingredients
  • 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
  • ½ cup mild cheddar cheese, shredded
  • ¼ cup cilantro, chopped
  • juice of ½ of a lime
  • 1 cup tortilla chips, crushed
  1. In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
  2. 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.
  3. 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.
  4. Serve immediately in individual bowls and enjoy!
Recipe by Life In The Lofthouse at https://life-in-the-lofthouse.com/tex-mex-chicken-chopped-salad/