Tex-Mex Chopped Chicken Salad

1 cup ranch dressing
2 Tbsp taco seasoning, hot or mild
3 cups chicken, cooked, cooled and dicedd
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)


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.

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