Tex-Mex Chopped Chicken Salad
A chopped romaine salad with skillet chicken, black beans, corn, tomatoes and cheddar in taco-ranch dressing, topped with crushed tortilla chips.
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Ingredients
- 1 cup ranch dressing
- 2 tablespoons mild taco seasoning
- 2 pounds boneless, skinless chicken breasts cut into bite-size pieces
- salt and pepper to taste
- 8 cups romaine lettuce chopped
- 2 Roma tomatoes diced
- 1 cup corn kernels fresh or frozen
- 4 green onions sliced
- 1 can black beans 15 ounces; drained and rinsed
- 1/2 cup mild cheddar cheese shredded
- 1/4 cup cilantro chopped
- 1/2 lime juiced
- 1 cup tortilla chips crushed
Instructions
- Whisk the ranch dressing and mild taco seasoning together in a small bowl. Cover and refrigerate until ready to use.
- In a large nonstick skillet over medium-high heat, cook and stir the chicken pieces, seasoning with salt and pepper. This takes about 12 minutes. Check that the chicken reaches 165°F with a food thermometer instead of going by the time alone. Let it cool slightly.
- In a large bowl, toss together the chopped romaine, tomatoes, corn, green onions, drained black beans, cheddar, cilantro and lime juice. Add the chicken.
- Add the chilled dressing a little at a time and gently toss until coated. Add the crushed tortilla chips when serving. Serve immediately.
Notes
For a packed lunch, keep the dressing and the chips separate and keep the salad at 40°F or below.
Nutrition
Serving: 1servingCalories: 761kcalCarbohydrates: 37.7gProtein: 63.1gFat: 40.6gSodium: 1083mgFiber: 10.3gSugar: 7.1g