tex-mex-chopped-chicken-salad

what you’ll need:

  • dressing
  • 1 cup ranch dressing
  • 2 Tbsp taco seasoning, hot or mild
  • salad
  • 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)

let’s do it:Advertisements 

  1. In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
  2. In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
  3. Season with salt and pepper to taste. Serve immediately.

prep time: 20 minutesmakes: 8 servingsWW SP = 7

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