Description
This Taco Chicken Salad combines shredded chicken, fresh vegetables, and a creamy taco-seasoned ranch dressing for a quick and flavorful meal that’s perfect for lunch or dinner.
Ingredients
Units
Scale
Ingredients
- 2 cups cooked chicken breasts (shredded or cubed)
- 2 cups romaine lettuce heads (chopped into strips (about 10 cups worth))
- 2 cups cherry tomatoes (sliced in half)
- 1 cup corn (canned or thawed frozen)
- 1/4 cup sliced red onion
- 4 green onions (chopped small (about 1 cup))
- 1 1/2 cups canned black beans (rinsed and drained)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro (optional)
- 1/2 freshly squeezed lime
- 1 cup tortilla strips (or crushed tortilla chips )
- 1 cup ranch dressing ((see notes))
- 2 Tbsp taco seasoning (you can make your own (see notes))
Instructions
- Make The Taco Dressing: Add the 1 cup ranch dressing and 2 tbsp taco seasoning to a medium bowl. Mix together until it’s smooth and creamy.
- Assemble The Salad: Wash, chop and prep all the ingredients: 2 cups romaine lettuce (chopped into strips), 2 cups sliced cherry tomatoes, 1 cup canned corn, ¼ cup sliced red onion, 4 chopped green onions, 1 ½ cups canned black beans, ½ cup cheddar cheese, and ¼ cup chopped cilantro (optional). Add everything to a large bowl.
- Toss The Salad: Drizzle the salad dressing overtop and toss all the ingredients together until they’re evenly mixed.
- Serve: Sprinkle the tortilla strips and drizzle lime wedges. Serve immediately.
Notes
- Use your favorite ranch dressing for best flavor.
- Taco seasoning can be homemade or store-bought.
- Serve immediately to keep tortilla strips crunchy.
