Tex Mex Taco Chicken Salad (Print Version)
Colorful Tex-Mex salad with chicken, beans, veggies, and crispy tortilla strips in creamy ranch.
# Ingredients:
→ Salad Base
01 -
2 cups cooked chicken breast, shredded or cubed
02 -
2 cups romaine lettuce, chopped into strips
03 -
2 cups cherry tomatoes, halved
04 -
1 cup sweet corn, drained canned or thawed frozen
05 -
1/4 cup red onion, thinly sliced
06 -
4 green onions, finely chopped
07 -
1 1/2 cups canned black beans, rinsed and drained
08 -
1/2 cup cheddar cheese, shredded
09 -
1/4 cup fresh cilantro, chopped (optional)
10 -
1/2 lime, freshly squeezed
11 -
1 cup tortilla strips or crushed tortilla chips
→ Dressing
12 -
1 cup ranch dressing
13 -
2 tablespoons taco seasoning
# Instructions:
01 -
Place cooked chicken breast, romaine lettuce, cherry tomatoes, sweet corn, red onion, green onions, black beans, and shredded cheddar cheese in a large mixing bowl. Toss gently to blend ingredients evenly.
02 -
In a separate small bowl, whisk together ranch dressing and taco seasoning until the mixture is thoroughly combined.
03 -
Pour the seasoned ranch dressing over the salad mixture. Toss to ensure all components are evenly coated in dressing.
04 -
Squeeze the juice of half a lime over the salad. Top with tortilla strips or crushed tortilla chips. Sprinkle with chopped fresh cilantro if desired.
05 -
Serve immediately for optimal crunch, or refrigerate for up to 30 minutes to allow flavors to meld.
# Notes:
01 -
For enhanced flavor, let the salad rest 10-30 minutes before serving to allow the dressing to infuse the ingredients.