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Tex-Mex Chopped Chicken Salad Recipe
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Our Tex-Mex chopped chicken salad recipe is easy to make and high in protein! Thought salads were boring? Think again.
Course
salads
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
8
servings
Calories
404
Author
Cheryl Najafi
Ingredients
dressing
1
cup
ranch dressing
2
Tbsp
taco seasoning
hot or mild
salad
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 ¼" cubes
1/4
cup
cilantro
chopped
juice of 1/2 of a
lime
1
cup
tortilla chips
crushed
jalapeño
diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional)
Instructions
In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
Season with salt and pepper to taste. Serve immediately.
Notes
Rotisserie chickens from the store are a great way to have tender cooked chicken on hand for this recipe.
Nutrition
Calories:
404
kcal
|
Carbohydrates:
23
g
|
Protein:
28
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
74
mg
|
Sodium:
936
mg
|
Potassium:
360
mg
|
Fiber:
6
g
|
Sugar:
4
g