TEX-MEX CHopped Chicken Salad

OUR TEX–MEX CHOPPED CHICKEN SALAD RECIPE IS EASY TO MAKE AND FILLING ENOUGH TO BE A MAIN COURSE!

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 :

  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.
  Makes: 8 servings (11 SP)

  Source: everydaydishes.com