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5 from 3 votes

Tex Mex Salad

Super simple Tex Mex Salad made with fresh veggies, shredded chicken, and a creamy homemade spiced ranch dressing.
Author Diana
Servings 8 servings
Prep Time 20 minutes
Total Time 20 minutes

Equipment

  • Mixing Bowl
  • Large Salad Bowl
  • Stainless steel salad tongs, for serving

Ingredients

Dressing:

Salad:

  • 6 cups shredded romaine lettuce
  • 3 green onions sliced
  • 3 cups cooked chicken cubed or shredded
  • 1 15-ounce can can corn drained, or 2 cups grilled corn
  • 1 15-ounce can black beans well rinsed and drained
  • 2 medium tomatoes diced
  • 1 medium bell pepper sliced then diced
  • ½ medium red onion chopped
  • 1 cup shredded cheese
  • 1 cup tortilla strips
  • ¼ cup Fresh cilantro

Instructions

  • To make the dressing, in a medium bowl, whisk together ranch, taco seasoning, and lime juice. Mix well until fully blended. Set inside in the fridge until ready for use.
  • To a large bowl, add shredded lettuce, green onions, then start laying out ingredients in rows starting with the chicken, followed by corn, black beans, tomatoes, bell pepper, red onion, and cheese.
  • Pour prepared salad dressing over top of the salad to serve, on individual servings, or mix in the dressing, tossing it thoroughly.
  • Top with tortilla strips and fresh cilantro before serving.

Video

Notes

  • 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 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.

Nutrition

Calories: 561kcal | Carbohydrates: 70g | Protein: 22g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 610mg | Potassium: 559mg | Fiber: 7g | Sugar: 48g | Vitamin A: 4.062IU | Vitamin C: 28mg | Calcium: 122mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/tex-mex-salad/