Tex-Mex Taco Chicken Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
2 cups cooked chicken breasts, shredded or cubed
02 -
2 cups romaine lettuce, chopped into strips
03 -
2 cups cherry tomatoes, sliced in half
04 -
1 cup corn, canned or thawed frozen
05 -
1/4 cup sliced red onion
06 -
4 green onions, chopped small (about 1 cup)
07 -
1 1/2 cups canned black beans, rinsed and drained
08 -
1/2 cup shredded cheddar cheese
09 -
1/4 cup chopped cilantro, optional
10 -
1/2 freshly squeezed lime
11 -
1 cup tortilla strips or crushed tortilla chips
→ Dressing Ingredients
12 -
1 cup ranch dressing
13 -
2 tablespoons taco seasoning
# Instructions:
01 -
In a large mixing bowl, combine the shredded chicken, chopped romaine lettuce, halved cherry tomatoes, corn, sliced red onion, chopped green onions, black beans, and shredded cheddar cheese. Toss gently to mix all the ingredients evenly.
02 -
In a separate small bowl, mix the ranch dressing with the taco seasoning until well combined. Drizzle the dressing over the salad and toss to coat all the ingredients thoroughly.
03 -
Squeeze the juice of half a lime over the salad for a fresh kick. Top with tortilla strips or crushed tortilla chips for added crunch. Garnish with chopped cilantro if desired.
04 -
Serve immediately for the best texture, or refrigerate for up to 30 minutes to let the flavors meld. Enjoy this colorful and flavorful Tex-Mex salad as a main dish or a side.