This Tex-Mex salad has so much wonderful flavor that it is hard to believe it's ready in only 15 minutes! It is loaded with chopped chicken, corn, beans, cheese, crushed tortilla chips, and more! Top it off with a homemade Tex-Mex salad dressing, and enjoy!
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Instructions
Place a large skillet over medium-high heat and cook the bite-sized chunks of 3 small chicken breasts until completely cooked through (about 10-12 minutes). Season with salt and pepper while cooking and then allow the chicken to cool.
In a large serving bowl, toss all of the salad ingredients together (6 cups Romaine lettuce, 2 large Roma tomatoes, 1 cup corn kernels, 4 green onions, 15 oz black beans, ½ cup cheddar cheese, ¼ cup cilantro, 1 tablespoon lime juice, and 1 cup tortilla strips).
Add the cooled chicken to the salad and drizzle it with the 1 cup Tex-Mex dressing. Toss until everything is mixed and coated in dressing.
Portion into individual bowls and serve immediately.
Notes
Use rotisserie chicken to make this an extra quick meal without any cooking! You will need approximately 1 pound of chicken.
You can heat the corn and black beans with the chicken if desired. However, I usually add them straight to the salad at room temperature.
To store: If storing this Tex-Mex salad, keep the salad and dressing separate. Keep the salad stored in a sealed container in the refrigerator for 1-2 days maximum.