Tex-Mex Chicken Chopped Salad

• Meat

  • 3 Chicken breasts, small boneless skinless

• Produce

  • 1 (15 oz can Black beans
  • 1/4 cup Cilantro
  • 1 cup Corn, fresh or frozen kernels
  • 4 Green onions
  • 1/2 Lime, Juice of
  • 2 Roma tomatoes
  • 4 cups Romaine lettuce

• Condiments

  • 1 cup Ranch dressing

• Baking & Spices

  • 2 tbsp Taco seasoning, mild

• Snacks

  • 1 cup Tortilla chips

• Dairy

  • 1/2 cup Cheddar cheese, mild

Found on life-in-the-lofthouse.com

Ingredients

• 1 cup ranch dressing (can use light dressing)
• 2 Tablespoons mild taco seasoning
• 3 small boneless skinless chicken breasts, cut in bite-size pieces
• 4 to 5 cups Romaine lettuce, chopped
• 2 Roma tomatoes, diced
• 1 cup corn kernels, fresh or frozen
• 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 of a lime
• 1 cup tortilla chips, crushed

Directions

• In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use. In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through. About 12 minutes. While chicken is cooking season with salt and pepper. In a large bowl, toss salad ingredients together. When chicken is finished cooking let cool slightly then add to salad. Add dressing a little at a time then gently toss until all combined and coated. Serve immediately in individual bowls and enjoy!