Tex-Mex Chicken Chopped Salad: A Flavor-Packed Delight

This Tex-Mex Chicken Chopped Salad is a vibrant mix of fresh ingredients that are easy to prepare and full of flavor.

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Prep Time 15

Cook Time 12

Resting Time 15

Total Time 42

Servings: 4 servings

Course: Salad

Cuisine: Tex-Mex

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Dressing

1 cup Ranch Dressing Substitute with Greek yogurt for a lighter twist.
2 tablespoons Mild Taco Seasoning Feel free to swap in homemade seasoning.

Salad

2 pieces Boneless, Skinless Chicken Breasts Consider using rotisserie chicken.
6 cups Romaine Lettuce Iceberg is a lighter alternative.
1 cup Roma Tomatoes Any firm tomato variety works.
1 cup Corn Kernels Frozen corn can be used.
1/2 cup Green Onions Chives can be used instead.
1 can Black Beans Drained and rinsed; kidney beans are an alternative.
1 cup Mild Cheddar Cheese Switch to pepper jack for extra flavor.
1/4 cup Cilantro Fresh parsley can be a substitute.
2 tablespoons Lime Juice Lemon juice is also a good alternative.
2 cups Tortilla Chips Broken corn tortillas or crunchy croutons work well.

Equipment

large mixing bowl
Non-Stick Skillet
Small bowl

Method

Steps

In a small bowl, whisk together ranch dressing and taco seasoning until smooth. Cover and refrigerate for at least 15 minutes.
Heat a skillet over medium-high heat. Season chicken with salt, pepper, and taco seasoning. Cook for about 12 minutes, flipping halfway, until golden brown and cooked through. Allow to cool slightly before chopping into bite-sized pieces.
In a large bowl, combine romaine, tomatoes, corn, green onions, black beans, cheddar cheese, and cilantro. Toss gently to mix.
Add the chopped chicken and drizzle with ranch dressing. Toss gently to coat and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 3000IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

For meal prep, store salad ingredients separately and combine with dressing just before serving. Chicken can be pre-cooked and stored in the fridge or freezer.

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