This Tex-Mex Chicken Chopped Salad is filled with crunchy romaine lettuce, corn, black beans, grilled chicken and more. The taco-flavored ranch dressing finishes it off to perfection!
1 cup ranch dressing can use light dressing
2 Tablespoons mild taco seasoning
3 small boneless skinless chicken breasts cut in bite-size pieces
6 cups Romaine lettuce chopped
2 Roma tomatoes diced
1 cup corn kernels fresh or frozen
4 green onions sliced
1 can (15 ounces) black beans, drained and rinsed
1/2 cup mild cheddar cheese shredded
1/4 cup cilantro chopped
juice of 1/2 of a lime
1 cup tortilla chips crushed
In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
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.
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.
Serve immediately in individual bowls and enjoy!
more instructions please visit: https://life-in-the-lofthouse.com/tex-mex-chicken-chopped-salad/