Chopped Tex Mex Salad

Time :20

Yield :4 servings

Recipe Background

Chopped Tex Mex Salad attempts the impossible: make salad fun! Even more impossible: it succeeds! The flavors here are bouncy and beautiful, infused with taco seasoning, bright garden vegetables, and sharp cheese! With crunchy tortilla chips, juicy chicken, and herbaceous cilantro, Chopped Tex Mex Salad is as hearty as a full meal and it can be made in just 20 minutes. You will be amazed by how excited you get about this salad!

Ingredients

For the dressing:

1 cup ranch dressing
2 tablespoons taco seasoning mild

For the salad:

3 small chicken breasts boneless, skinless, and cut into bite-sized pieces
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

In a small bowl, whisk together the ranch dressing and the taco seasoning until combined.
Cover the bowl and let it chill in the fridge until ready to use.
In a large non-stick skillet, cook and stir the chicken pieces over medium-high heat until cooked through, reading 165 degrees F when checked with a thermometer, about 12 minutes.
Season the chicken with salt and pepper.
In a large bowl, toss the romaine, tomatoes, corn kernels, onions, black beans, cheddar, cilantro, lime juice, and tortilla chips together until combined.
Let the chicken cool slightly, then add it to the salad.
Add the dressing a little at a time, gently tossing until everything is combined and coated.
Serve immediately!