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Tex-Mex Chicken Chopped Salad
Course Salad
Cuisine American, Mexican
Author Catherine’s Plates
Salad Ingredients
- 4-6 cups chopped romaine or other favorite lettuce
- 2 vine ripened tomatoes, diced
- 4 green onions, sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup sliced olives
- 5 oz canned corn, drained
- 1 cup shredded mexican or other favorite blend cheese
- 1 1/2 cups cooked chicken (rotisserie, baked, boiled, or canned)
- 2 3.5 oz packages tortilla chips, tri-colored (Crush one package to mix in salad, and leave one bag as is to use as a topping for salad.)
Dressing Ingredients
- 1 oz packet ranch seasoning dry mix
- 1 cup milk
- 1 cup mayonnaise
- 2 TBS taco seasoning
In a large mixing bowl combine all salad ingredients & 1 bag of crushed tortilla strips.
In a medium mixing bowl whisk together all salad dressing ingredients.
Pour salad dressing over salad ingredients. Toss carefully to combine. Top with additional tortilla strips.
Made this salad yesterday even without the corn, chips, and olives and it was delicious!!!
Awesome! I’m glad you liked it.