Easy Prep, Quick Meal

Tex Mex Chicken Chopped Salad

20 minutes


  • 3 small boneless skinless chicken breasts cut in bite-size pieces
  • 6 cups Romaine lettuce chopped
  • 2 Roma tomatoes diced
  • 1 cup corn kernels fresh or frozen
  • 4 green onions sliced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup mild cheddar cheese shredded
  • 1/4 cup cilantro chopped
  • juice of 1/2 of a lime
  • 1 cup tortilla chips crushed



  1. In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
  2. In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through. About 12 minutes. While chicken is cooking season with salt and pepper.
  3. In a large bowl, toss salad ingredients together. When chicken is finished cooking let cool slightly then add to salad. Add dressing a little at a time then gently toss until all combined and coated.
  4. Serve immediately in individual bowls and enjoy!

Quick Tip

If you'd prefer to use your grill for the chicken, chop your chicken after it's finished grilling!