This flavor-packed salad is loaded with seasoned chicken, black beans, colorful veggies and crunchy tortilla strips. The Taco-Ranch dressing just takes it to another amazing level.
Servings 4to 6
Author Life in the Lofthouse
Ingredients
3cupscooked diced chicken
1green bell pepperdiced
1can (15 ounces)black beans, drained and rinsed
1smallcan sweet yellow corndrained
2Roma tomatoesdiced
4green onionssliced
1/2bunch of chopped cilantro
2large Romaine heartswashed and chopped
2cupscrushed tortilla chips
For the Taco-Ranch dressing
1cupmayonnaise
1cupsour cream
3TablespoonsRanch seasoning
2TablespoonsTaco seasoning
1Tablespoonfresh Lime juice
2 to 3Tablespoonsmilk
Instructions
Start by making the Taco-Ranch dressing. In a medium bowl, whisk together all of the dressing ingredients to thoroughly combine. Cover and refrigerate at least 1 hour to chill.
To make the salad: In a large bowl, add the diced bell pepper, black beans, corn, tomatoes, green onion and cilantro. Stir to combine. Then add the cooked chicken pieces and the chopped romaine lettuce. Pour the prepared salad dressing all over the top. (You may not need all of the dressing. It depends on how much dressing you like.) Gently stir to combine the salad, making sure to coat entirely with the dressing. Mix in the crushed tortilla chips last.
Serve the salad in individual bowls, topping with more cilantro and limes to garnish, if desired.