WEIGHT WATCHERS

Tex-Mex Chopped Chicken Salad

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If you’re like me, you like a quick, easy to make meal.  Something you could put together kind of spur of the moment. In steps your friendly neighborhood Rotisserie Chicken!  Grab one on your way home, along with whatever else you need for this easy, tasty salad. Most of these ingredients are one’s that you probably have on hand.  Next, stir up this new and improved southwest style dressing and make a Tex-Mex chopped chicken salad.

OUR TEXMEX CHOPPED CHICKEN SALAD RECIPE IS EASY TO MAKE AND FILLING ENOUGH TO BE A MAIN COURSE!

Quick Tip: If you’d like to make this dressing for everyday use, I’d add a little water or extra lime juice to thin it, as it is pretty thick. Just add enough to make it pourable.  It should keep for a couple weeks in the refrigerator.             

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WHAT YOU’LL NEED :

  • dressing
  • 1 cup ranch dressing
  • 2 Tbsp taco seasoninghot or mild
  • salad
  • 3 cups chickencooked, cooled and diced
  • 4 cups Romaine lettucechopped, about 1 head
  • 2 Roma tomatoesdiced
  • 1 cucumberseeded and diced
  • 1 cup corn kernelsfresh or frozen
  • 4-5 green onionssliced
  • 1 15 oz can black beansdrained and rinsed
  • 4 oz sharp cheddar cheeseor pepper jack, cut into ¼” cubes
  • 1/4 cup cilantrochopped
  • juice of 1/2 of a lime
  • 1 cup tortilla chipscrushed
  • jalapeñodiced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional)

let’s do it

  1. In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
  2. In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
  3. Season with salt and pepper to taste. Serve immediately.
prep time: 
makes: 8 servings

 

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