Tex-Mex Salad

🧂 Ingredients

• 3 small chicken breasts

  (boneless, skinless, approximately 1 pound of chicken cut into bite-sized pieces)
• 6 cups Romaine lettuce

  (chopped)
• 2 large Roma tomatoes

  (diced, or use drained canned fire roasted tomatoes)
• 1 cup corn kernels

  (canned, fresh, or thawed from frozen)
• 4 green onions

  (sliced)
• 15 oz black beans

  (drained and rinsed)
• ½ cup cheddar cheese

  (shredded)
• ¼ cup cilantro

  (chopped)
• 1 tablespoon lime juice

  (fresh)
• 1 cup tortilla strips

  (or tortilla chips, crushed)
• 1 cup Tex-Mex dressing

  (see recipe [https://bakeitwithlove.com/tex-mex-dressing/], or use your favorite brand)

Instructions

• 1 Place a large skillet over medium-high heat and cook the bite-sized chunks of 3
  small chicken breasts until completely cooked through (about 10-12 minutes).
  Season with salt and pepper while cooking and then allow the chicken to cool.
• 2 In a large serving bowl, toss all of the salad ingredients together (6 cups
  Romaine lettuce, 2 large Roma tomatoes, 1 cup corn kernels, 4 green onions, 15
  oz black beans, ½ cup cheddar cheese, ¼ cup cilantro, 1 tablespoon lime juice,
  and 1 cup tortilla strips).
• 3 Add the cooled chicken to the salad and drizzle it with the 1 cup Tex-Mex
  dressing. Toss until everything is mixed and coated in dressing.
• 4 Portion into individual bowls and serve immediately.

Nutrition Info