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 | Print |
- 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
- First make your dressing
- Combine mayo, yogurt, taco seasoning, & ranch dip mix. Set aside in fridge
- In a very large mixing bowl, start to assemble your salad
- Combine: chicken, peppers, black beans, corn, tomatoes, onions, lettuce, cilantro, & avocados
- Drizzle with the dressing & toss
- Top with crushed tortilla chips and serve
