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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tex-Mex Chopped Chicken Salad Recipe

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This recipe for Tex-Mex Chopped Chicken Salad is from My Recipes are Better Than Yours..............., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1 c ranch dressing
2 Tbsp. taco seasoning

Salad:
3 cups chicken, cooked, cooled and diced (could use rotisserie)
4 cups Romaine lettuce, chopped - could use a mixture.
2 roma tomatoes, diced
1 cucumber, diced
1 cup corn kernels, fresh or frozen - of course use Green Giant :)
4-5 green onions, sliced
1 15 oz can black beans - drained and rinsed ( or amount that works with your taste)
4 oz. sharp cheddar cheese, or pepper jack - cut into 1/4 " cubes
1/4 c cilantro, chopped (opt.)
juice of 1/2 of a lime
1 cup tortilla chips, crushed
extras - jalapeno, toasted pumpkin seed, diced avocado, jicama for garnish
Directions:
Directions:
1. In a small bowl, stir together ingredients for dressing then refrigerate until ready to use. 2. In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated. (when ready to serve). 3. Season with salt and pepper to taste. Serve immediately.

 

 

 

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