Crunchy Tex-Mex salad with seasoned chicken, fresh vegetables, tortilla chips, and salsa ranch dressing.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 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
# How-To Steps:
01 - Preheat a large skillet over medium-high heat. Rub chicken breasts evenly with olive oil, taco seasoning, salt, and black pepper.
02 - Place seasoned chicken breasts in the hot skillet and cook for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes.
03 - While chicken rests, whisk together ranch dressing, tomato salsa, and lime juice in a small bowl until smooth and well combined. Set aside.
04 - Cut rested chicken into bite-sized pieces. In a large bowl, combine chopped lettuce, halved cherry tomatoes, black beans, corn kernels, diced red onion, shredded cheese, and diced avocado.
05 - Add chopped chicken to the salad base and drizzle with prepared salsa ranch dressing. Toss all ingredients until evenly coated.
06 - Top salad with crushed tortilla chips immediately before serving to preserve crunch. Serve at once.
