Tex-Mex Chicken Chopped Salad

Ingredients

• Stubbs: Original Bar-B-Q Sauce

  Stubb's

  20g

• Chicken, broilers or fryers, breast, skinless, boneless, meat only, with added solution, raw

  1 breast or 236g

• Spinach

  Raw

  4 cup or 120g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Onions

  Young green, tops only

  4 stalk or 48g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Cheddar cheese

  ½ cup, shredded or 57g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
2. 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.
3. 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.
4. Serve immediately in individual bowls and enjoy!
5. Recipe by: By Holly (source: https://life-in-the-lofthouse.com/tex-mex-chicken-chopped-salad/)