CLASSIC TEX-MEX CHOPPED CHICKEN SALAD

If you’re someone who loves tex-mex dip, you’re not alone.

Did you know that you can make a chopped chicken salad with this though?

In this recipe, we tell you how to do just that, including the important things to consider.

This is something you can make ahead of time, and also have it prepared for the next big event with you and your friends.

I love this salad. It’s the perfect little lunch pick-me-up if you need something quick and easy, but it’s also something that’s very simple to put together, that you won’t have to worry about messing it up. If you like to have the feasibility of tex mex right there, waiting for you, then check out this salad, and find out how to make it, and discover just how easy it is to make something like this.

INGREDIENTS:

Dressing

1 cup ranch dressing

2 Tbsp taco seasoning, hot or mild

Salad

3 cups chicken, cooked, cooled and diced

4 cups Romaine lettuce, chopped, about 1 head

2 Roma tomatoes, diced

1 cucumber, seeded and diced

1 cup corn kernels, fresh or frozen

4-5 green onions, sliced

1 15 oz can black beans, drained and rinsed

4 oz sharp cheddar cheese, or pepper jack, cut into ¼” cubes

1/4 cup cilantro, chopped

Juice of 1/2 of a lime

1 cup tortilla chips, crushed

Jalapeño, diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional)

DIRECTIONS:

Get a small bowl, and from here, take all of the ingredients that are used for the dressing and then stir this all together. When fully mixed, put the bowl together into the fridge, until it’s time for you to use it.

Then, take a big bowl, and when it’s time to make the salad, you can put the ingredients together. Take the dressing out of the fridge and add a little bit of this every so often, until everything is coated lightly in this …