Crunchy Tex-Mex salad with taco-seasoned chicken, fresh vegetables, crispy tortilla chips, and zesty salsa ranch dressing.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 tablespoon olive oil
03 - 2 teaspoons taco seasoning
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Salad
06 - 6 cups chopped romaine or iceberg lettuce
07 - 1 cup cherry tomatoes, halved
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup canned corn kernels, drained
10 - 1/2 cup red onion, finely diced
11 - 1 cup shredded cheddar or Mexican blend cheese
12 - 1 avocado, diced
13 - 1 cup crushed tortilla chips
→ Salsa Ranch Dressing
14 - 1/2 cup ranch dressing
15 - 1/3 cup tomato salsa
16 - Juice of 1/2 lime
# Method:
01 - Preheat a large skillet over medium-high heat. Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper. Cook for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then chop into bite-sized pieces.
02 - In a small bowl, whisk together ranch dressing, tomato salsa, and lime juice until smooth. Set aside.
03 - In a large bowl, combine lettuce, cherry tomatoes, black beans, corn kernels, red onion, cheese, and avocado.
04 - Add chopped chicken to the salad mixture and drizzle with salsa ranch dressing. Toss until evenly coated.
05 - Sprinkle crushed tortilla chips over the salad just before serving to maintain crunchiness. Serve immediately with lime wedges.
