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Tex-Mex Chicken Chopped Salad

Tex-Mex Chicken Chopped Salad: A Fresh Flavor Explosion

This Tex-Mex Chicken Chopped Salad is a vibrant and satisfying meal that's quick to prepare and healthy.
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Prep Time 15 minutes
Cook Time 12 minutes
Refrigeration Time 15 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup ranch dressing can substitute with a homemade dressing
  • 2 tablespoons mild taco seasoning consider using homemade seasoning for fresher taste
Salad
  • 1 pound boneless skinless chicken breasts cut into bite-size pieces
  • to taste salt for flavoring during chicken cooking
  • to taste pepper for flavoring during chicken cooking
  • 8 cups romaine lettuce can substitute with mixed greens or spinach
  • 2 cups Roma tomatoes diced, any ripe tomatoes will suffice
  • 1 cup corn kernels fresh or frozen can be used interchangeable
  • 1 cup green onions sliced
  • 1 can black beans drained and rinsed
  • 1 cup mild cheddar cheese shredded, can omit for dairy-free option
  • 1/4 cup cilantro chopped, optional
  • 2 tablespoons juice of lime freshly squeezed is best
  • 1 cup tortilla chips for sprinkling on top

Equipment

  • large non-stick skillet
  • Small bowl
  • large mixing bowl

Method
 

Preparation Steps
  1. In a small bowl, combine ranch dressing with mild taco seasoning, whisking until fully blended. Cover and refrigerate for about 15 minutes.
  2. Heat a large non-stick skillet over medium-high heat. Add chicken pieces and cook for about 12 minutes until fully cooked. Season with salt and pepper, then set aside to cool.
  3. In a large mixing bowl, toss together romaine lettuce, diced Roma tomatoes, corn kernels, sliced green onions, black beans, cheddar cheese, and cilantro.
  4. Once the chicken has cooled slightly, add it to the salad mixture. Pour in the taco-flavored ranch dressing and toss until well combined.
  5. Serve the salad in individual bowls, topped with crushed tortilla chips.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 7gSugar: 4gVitamin A: 150IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

For optimal freshness, keep dressing separate until ready to eat. Leftover salad can be stored in the fridge for up to 1 day.

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