Tex-Mex Chicken Chopped Salad

Ingredients

• Ranch dressing

  Salad dressing, commercial, regular

  1 cup or 240g

• Seasoning mix, dry, taco, original

  6 tsp or 21g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

• Tomatoes

  Red, ripe, raw, year round average

  2 plum tomato or 124g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Cheddar cheese

  ½ cup, shredded or 57g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  ½ lime yields or 22g

Directions

1. Whisk together the ranch dressing and taco seasoning in a small bowl. Cover and chill in the fridge until ready to use.
2. Heat oil in a large non-stick skillet over medium-high heat and cook the bite-size chicken pieces until cooked through, about 12 minutes. Season with salt and pepper while cooking.
3. In a large bowl, combine the salad ingredients. Once the chicken is slightly cooled, add it to the salad. Gradually add the dressing, tossing gently until everything is combined and coated.
4. Serve immediately in individual bowls and enjoy!