A Tex-Mex inspired salad full of fresh vegetables, beans, cheddar cheese, tortilla chips and spicy pumpkin seeds with a bright and zesty honey lime dressing. I love those recipes that we all grew up with, they are just too good to miss out on.
Behold, my friends, this Tex-Mex Chicken Chopped Salad. Also known as my favorite lunch I eat at least twice a week . haha. I LOVE it so much. I can’t say enough good things about this amazing salad. It is so comforting, healthy, and out of this world delicious!
This Tex-Mex chopped salad contains a lot of yummy things. Crunchy romaine lettuce, corn, black beans, tomatoes, green onion and of course grilled chicken. I like to cook up small bite-size pieces of chicken seasoned with just salt and pepper. Then I throw them in at the very last while they’re still a little warm.
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)
Instructions:
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.
0 Comments