Crunchy Tex-Mex salad with seasoned chicken, fresh vegetables, tortilla chips, and salsa ranch dressing. Easy, gluten-free option available.
# What You'll Need:
→ 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
# Directions:
01 - Preheat a skillet over medium-high heat. Rub chicken breasts with olive oil, taco seasoning, salt, and black pepper.
02 - Cook chicken for 6 to 7 minutes per side, or until cooked through and juices run clear. Remove from heat, let rest 5 minutes, then chop into bite-sized pieces.
03 - In a small bowl, whisk together ranch dressing, salsa, and lime juice until smooth. Set aside.
04 - In a large bowl, combine lettuce, tomatoes, black beans, corn, red onion, cheese, and avocado.
05 - Add chopped chicken and drizzle with salsa ranch dressing. Toss to coat evenly.
06 - Sprinkle crushed tortilla chips on top just before serving to maintain crunch. Serve immediately.
