This flavorful Tex-Mex Chopped Chicken Salad is easy to toss together any night of the week, and can be changed up to meet your family's dietary needs and personal preferences!
3boneless, skinless chicken breasts cooked and shredded or cubed
2largeRoma tomatoesdiced
15ounce canblack beansdrained and rinsed
15ounce canwhole corn kernelsdrained and rinsed
5green onionssliced
.25cupschopped, fresh cilantro
1tablespoonlime juice half of one lime
0.5cupcubed cheddar cheese
1cupranch dressing
1largeavocadodiced
1cupbroken tortilla chips
Instructions
Start by finding the largest bowl that you own. Add the lettuce, tomatoes, bell pepper, black beans, corn, green onions, cilantro, and cheese.
Drizzle on the lime juice and Ranch Dressing. Toss to combine
If serving immediately, add in the tortilla chips and avocado and gently toss together. Serve with additional chips
Notes
If you do not like your avocado chunks to get smooshed in your salad, or anyone is allergic to them like me, serve them on the side.
This salad is super fast to prepare using bagged lettuce and leftover or rotisserie chicken. I had bags of Romaine and Spring Mix in the refrigerator, so that's what I used.