Chopped chicken taco salad

tacosalad (1)

tacosalad

I am obsessed with anything Tex-mex (I am not sure if that is the right description of the flavor my tastebuds crave daily, but what I mean is anything with cilantro, corn, beans, tomatoes & avocados) so as soon as I found this recipe I knew I needed to make it immediately. I must say it rivals my favorite taco salad in town here. Now the only question was, could I get my husband and kids to eat this as a meal, for dinner? Yes, yes I could, and I did. I am a stickler about the kids always eating what we are eating (or at least trying it) and I will not make them something different just because they don’t want to eat it. So I was prepared to be a meanie and force them to finish this salad. But I didn’t have to! Yay for a hassle-free dinner time!


Chopped chicken taco salad
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Ingredients
  • 2 cups shredded chicken (rotisserie works the best)
  • 1 green pepper, diced
  • 1 can black beans, rinsed
  • 1 can whole kernel sweet corn, drained
  • 2 roma tomatoes, diced
  • 4 green onions, diced
  • 1 head of iceberg lettuce, washed & chopped
  • ¼ cup cilantro chopped
  • 2 ripe avocados, diced
  • 1 cup crushed tortilla chips
  • ⅓ cup real mayo
  • ⅔ cup plain greek yogurt
  • 1 tablespoon taco seasoning
  • 1 tablespoon ranch dip mix
Instructions
  1. First make your dressing
  2. Combine mayo, yogurt, taco seasoning, & ranch dip mix. Set aside in fridge
  3. In a very large mixing bowl, start to assemble your salad
  4. Combine: chicken, peppers, black beans, corn, tomatoes, onions, lettuce, cilantro, & avocados
  5. Drizzle with the dressing & toss
  6. Top with crushed tortilla chips and serve

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