Chopped Tex Mex Salad

The flavors here are bouncy and beautiful, infused with taco seasoning, bright garden vegetables, and cheddar cheese. With crunchy tortilla chips, juicy chicken, and herbaceous cilantro, Chopped Tex Mex Salad is hearty as a full meal, and it can be made in just 20 minutes.  You'll be amazed by how excited you get about this salad.  

For the dressing:

1 cup ranch dressing

2 Tbsp taco seasoning

For the salad: 

3 small chicken breasts, boneless, skinless, cut into bite-sized pieces

salt and pepper to taste

6 cups romaine lettuce, chopped

2 Roma tomatoes, diced

1 cup corn kernels

4 green onions, sliced

1 (15 oz) can black beans, drained and rinsed

1/2 cup mild cheddar cheese, shredded

1/4 cup cilantro, chopped

Juice of 1/2 lime

1 cup tortilla chips, crushed

Directions:

In a small bowl, whisk together the ranch dressing and the taco seasoning until combined.

Cover the bowl and let it chill in the fridge until ready to use.  

In a large non-stick skillet, cook and stir the chicken pieces over medium-high heat until cooked through, reading 165 degrees when checked with a thermometer, about 12 minutes. 

Season the chicken with salt and pepper.  

In a large bowl, toss the romaine, tomatoes, corn kernels, onions, black beans, cheddar, cilantro, lime juice, and tortilla chips together until combined.

Let the chicken cool slightly, then add it to the salad.

Add the dressing a little at a time, gently tossing until everything is combined and coated.  

Serve immediately.