Taco Chicken Salad
A delightful dish that combines taco flavors with fresh salad ingredients, perfect for any meal.
Ingredients
Salad Ingredients
- 2 cups cooked chicken breasts (shredded or cubed)
- 2 cups romaine lettuce (chopped into strips)
- 2 cups cherry tomatoes (sliced in half)
- 1 cup corn (canned or thawed frozen)
- ¼ cup sliced red onion
- 4 pieces green onions (chopped small)
- 1 ½ cups canned black beans (rinsed and drained)
- ½ cup shredded cheddar cheese
- ¼ cup chopped cilantro (optional)
- ½ pieces freshly squeezed lime
- 1 cup tortilla strips (or crushed tortilla chips)
Dressing
- 1 cup ranch dressing
- 2 Tbsp taco seasoning
Instructions
Make The Taco Dressing
- In a small bowl, combine the ranch dressing with the taco seasoning. Mix well and set aside.
Assemble The Salad
- In a large bowl, add the chopped romaine lettuce.
- Layer the chicken, cherry tomatoes, corn, red onion, green onions, black beans, cheese, and cilantro (if using) on top of the lettuce.
- Drizzle the taco dressing over the salad and toss gently to combine all the ingredients.
- Squeeze the lime juice over the salad for an extra burst of flavor.
- Finally, top with tortilla strips or crushed tortilla chips for that perfect crunch.
Notes
If you have leftovers, store them in an airtight container in the refrigerator. The salad can last for up to 2 days. It's best to keep the dressing separate until you're ready to eat to avoid sogginess.