Tex-Mex Chopped Chicken Salad

A vibrant dish that combines fresh ingredients with a zesty dressing, perfect for sunny days.

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Prep Time 10

Total Time 10

Servings: 6 servings

Calories: 250

1 cup ranch dressing Use your favorite brand or make it homemade for extra flavor.
2 Tbsp taco seasoning Choose between hot or mild depending on your spice preference.
3 cups chicken, cooked, cooled and diced Perfectly cooked chicken adds protein and heartiness to the salad.
4 cups Romaine lettuce, chopped Fresh Romaine provides a crunchy base that's rich in nutrients.
2 Roma tomatoes, diced Tomatoes bring juiciness and color to the mix.
1 cucumber, seeded and diced A refreshing addition that enhances the overall crispness of the salad.
1 cup corn kernels Sweet corn complements the other ingredients beautifully.
4-5 green onions, sliced These add a mild onion flavor and a pop of green.
1 15 oz can black beans, drained and rinsed Black beans offer fiber and protein, making the salad more filling.
4 oz sharp cheddar cheese or pepper jack, cut into ¼” cubes Cheese adds creamy richness and flavor depth.
1/4 cup cilantro, chopped Fresh cilantro gives it a classic Tex-Mex taste.
juice of 1/2 of a lime Lime juice brightens up the flavors remarkably well.
1 cup tortilla chips, crushed For added crunch and texture on top of the salad.
jalapeño, diced; toasted pumpkin seeds; diced avocado; or jicama Optional garnishes to elevate your dish further.

In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
In a large bowl, toss all salad ingredients together until evenly mixed.
Add dressing gradually while tossing until everything is lightly coated.
Season with salt and pepper to taste before serving immediately for maximum freshness.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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