We can all agree that tex-mex dip is delicious.
As an alternative, you can use this in a chopped chicken salad, which I bet you didn’t know about.
Here we give you a step-by-step guide on how to do that, explaining all the details you need to know.
You can make it in advance and have it ready for the next big party you have with your pals.
This salad is fantastic. For those times when you need a quick and easy lunch boost, this is the ideal solution, and it’s so easy to make that you won’t have to worry about screwing it up. Check out this salad, learn how to create it, and find out just how simple it is to prepare something like this if you like to have the possibility of tex mex right there, waiting for you.
Ingredients
Dressing
Dressing Ranch, 1 Cup
2 tablespoons of taco seasoning; either mild or hot
Salad
There should be enough for three cups of cooked, cooled, and diced chicken.
A head of Romaine lettuce should provide 4 cups of chopped lettuce.
a couple of Roma tomatoes, diced
1 cuke, peeled and sliced; discard seeds
fresh or frozen corn kernels to equal 1 cup
a few green onions, sliced
Drained and washed black beans from a 15-ounce can
4 ounces of pepper jack or sharp cheddar cheese, diced into 14″ cubes
14 cup of chopped cilantro
Half a lime’s worth of juice
1-cup worth of crushed tortilla chips
Garnish with chopped jalapeo, jicama, avocado, or pumpkin seeds (optional)
Gather the dressing’s ingredients in a little bowl and mix them all together thoroughly. Once everything is combined, you may store the bowl in the refrigerator until you’re ready to use it.
Then, gather your salad fixings in a large bowl until you’re ready to assemble the salad. Remove the dressing from the refrigerator and add little amounts as needed, stirring after each addition, until the salad is evenly coated. If you overdo it with the dressing, it will change the texture of the salad, which is not something that most people want.
Just season with salt and pepper to taste and you’re ready to serve.
