Tex-Mex Chicken Chopped Salad
Ingredients
- 1 cup ranch dressing
- 2 tbsp mild taco seasoning
- 3 small boneless skinless chicken breasts - cut in bite-size pieces
- 6 cups Romaine lettuce - chopped
- 2 Roma tomatoes - diced
- 1 cup canned corn kernels
- 4 shallots - sliced
- 1 can black beans - drained and rinsed
- ½ cup Mexican style cheese
- ¼ cup coriander - chopped
- juice of 1/2 of a lime
- 1 cup tortilla chips - crushed
Instructions
- In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
- In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through. About 12 minutes. While chicken is cooking season with salt and pepper.
- In a large bowl, toss salad ingredients together. When chicken is finished cooking let cool slightly then add to salad. Add dressing a little at a time then gently toss until all combined and coated.
- Serve immediately in individual bowls and enjoy!