Cooking Thursday

I'm a fan of Tex-Mex food.  I also like chopped salads. So when I saw this recipe that combined both, I knew it would be a hit! It's full of protein from the chicken and black beans, and is full of chopped veggies.  It doesn't take long to throw together and it's so tasty!

Tex-Mex Chopped Chicken Salad

Dressing:
1 cup ranch dressing
1-2 tablespoons taco seasoning

Salad:
3 cups cooked, diced chicken
4 cups chopped Romaine lettuce (1 used one 11 ounce bag of chopped romaine)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 cup corn, fresh or frozen
4 green onions, sliced
1  15 ounce can blak beans, drained and rinsed
4 ounces sharp cheddar cheese, cut into small cubes
juice of 1/2 a lime
1 jalapeno, diced

Garnish:
1 cup crushed tortilla chips

In small bowl, stir together dressing ingredients and place in refrigerator until ready to use.
In large bowl, toss all salad ingredients together, then stir in dressing a little at a time.
Stir in tortilla chips and serve immediately.