Tex Mex Salad

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–+ servings

Prep Time 10

Total Time 10

In a small mixing bowl, add all ingredients together for the dressing. Mix well until fully blended. Set inside the refrigerator until ready for use.
In a large mixing bowl, combine all salad ingredients except for the tortilla strips. Toss well, distributing the ingredients evenly.
Pour salad dressing over top of the salad to serve, on individual servings, or mix in the dressing, tossing it thoroughly.
Top with tortilla strips before serving.

While you can use pre-shredded cheese, bottled ranch dressing, and pre-chopped lettuce, I highly suggest taking the time to grate fresh cheese, chop fresh lettuce, and make a batch of delicious homemade ranch dressing.
If you don't have tortilla strips, you can simply crush up tortilla chips instead! To keep the salad low in cabs, you can also just leave the tortillas out altogether.
Any type of pre-cooked shredded chicken can be used in this salad. Use leftover chicken, the meat from a rotisserie chicken, or boiled chicken breasts
This salad can serve up to 8 people if used as a side dish, or 5-6 as a main dish.
To Store: Salads are best served right away. You can assemble the veggies for this salad up to 1 day ahead of time though. Mix with dressing, and tortilla chips before serving.