Tex-Mex Chopped Chicken Salad Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 cup ranch dressing

2 Tbsp taco seasoning (hot or mild)

3 cups chicken (cooked, cooled and diced)

4 cups Romaine lettuce (chopped, about 1 head)

2 Roma tomatoes (diced)

1 cucumber (seeded and diced)

1 cup corn kernels (fresh or frozen)

4-5 green onions (sliced)

1 15 oz can black beans (drained and rinsed)

4 oz sharp cheddar cheese (or pepper jack, cut into ¼" cubes)

1/4 cup cilantro (chopped)

juice of 1/2 of a lime

1 cup tortilla chips (crushed)

jalapeño (diced, toasted pumpkin seeds, diced avocado or jicama for garnish, optional)

Directions

In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.

In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.

Season with salt and pepper to taste. Serve immediately.

Nutrition

• Calories: 404 kcal
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Cholesterol: 74 mg
• Sodium: 936 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 28 g