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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tex~Mex Chopped Chicken Salad Recipe

5 stars - based on 1 vote
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This recipe for Tex~Mex Chopped Chicken Salad is from Fifty Years in the Kitchen by Marj Moritz, 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:
 

Salad
Ingredients:  
Ingredients:  
• 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 Ό" cubes
• Ό cup cilantro, chopped
• juice of ½ of a lime
• 1 cup tortilla chips, crushed
• jalapeρo, diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional)
Directions:
Directions:
Mix all ingredients together except the crushed tortilla chips and toss lightly in a large bowl. Set aside while you mix the salad dressing.
 

Salad Dressing
Ingredients:  
Ingredients:  
• 1 cup ranch dressing
• 2 Tbsp taco seasoning, hot or mild
Directions:
Directions:
Mix taco seasoning well with the ranch dressing until smooth.
Pour desired amount over the chopped salad and mix well. Add the crushed tortilla chips on top of salad just before serving.
Serve immediately or chill until ready to serve.
Personal Notes:
Personal Notes:
This yummy salad is so easy and quick to put together. It's beautifully colorful and can easily be served as a complete meal. I usually add a few crackers as a side dish and done! This meal is always a family favorite!!!

 

 

 

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