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Jenny & Buck’s Recipes

Tex-Mex Chopped Chicken Salad Recipe

8 servings

servings

20 minutes

active time

20 minutes

total time

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

Serving Size

-

Calories

404 kcal

Total Fat

24 g

Saturated Fat

3 g

Unsaturated Fat

3 g

Trans Fat

-

Cholesterol

74 mg

Sodium

936 mg

Total Carbohydrate

23 g

Dietary Fiber

6 g

Total Sugars

4 g

Protein

28 g

8 servings

servings

20 minutes

active time

20 minutes

total time
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