Tex-Mex Chicken Chopped Salad

Ingredients

• Ranch dressing

  Salad dressing, commercial, regular

  1 cup or 240g

• Dry taco seasoning mix

  Campbell soup company, pace

  6 tsp or 5g

• 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. In a small bowl, whisk the ranch dressing with the taco seasoning until smooth. Cover and refrigerate until needed.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the bite-size chicken pieces and cook, stirring occasionally, until browned and cooked through, about 10–12 minutes. Season with salt and pepper while cooking, then set aside to cool slightly.
3. In a large bowl, combine the lettuce, diced tomatoes, corn, sliced scallions, drained and rinsed black beans, cheddar, and cilantro. Add the warm chicken, squeeze in the lime juice, and toss.
4. Drizzle in enough taco-ranch dressing to coat and toss gently until evenly combined. Serve immediately.