Description
A fun, crunchy, and filling salad with juicy chicken, fresh veggies, and a tasty taco-style ranch dressing. Perfect for a quick lunch or dinner that satisfies cravings without the heaviness.
Ingredients
Salad Base
- 5 cups Romaine lettuce, chopped (or a crunchy salad mix)
- 2 cups Cooked chicken, chopped (grilled, baked, rotisserie, or leftover)
- 1 cup Cherry tomatoes, halved
- 1 can Black beans, rinsed and drained
- 1 cup Corn (canned, thawed frozen, or leftover grilled corn)
- 1 large Avocado, diced
- 1/2 medium Red onion, finely chopped
- 1 cup Shredded cheddar or pepper jack (optional but highly recommended)
- 1/4 cup Cilantro, chopped (optional)
- 1/2 cup Pepitas or tortilla strips (for crunch)
Dressing
- 1/2 cup Greek yogurt (or light mayo, or a mix of both)
- 1 tablespoon Lime juice (squeeze from lime)
- 1 tablespoon Salsa (or a pinch of taco seasoning)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- to taste Salt and pepper
- to taste Hot sauce (optional for heat)
Instructions
Preparation
- Season and warm your chicken. If pre-cooked, chop, and warm it for a minute or two with cumin, chili powder, garlic powder, and salt. If using raw chicken, slice thin and cook in a skillet.
- Chop the veggies: Lettuce, tomatoes, onion, and avocado (slice avocado last to prevent browning).
Assembly
- In a large bowl, combine lettuce, black beans, corn, tomatoes, and onion. Toss lightly.
- Add chopped chicken, avocado, cheese (if using), and cilantro. Top with pepitas or tortilla strips.
Dressing and Serving
- Prepare the dressing: Mix Greek yogurt, lime juice, salsa, garlic powder, onion powder, salt, pepper, and hot sauce in a bowl.
- Add dressing to the salad gradually and toss gently until lightly coated.
Notes
For meal prep, store components separately. Keep avocado whole until serving to prevent browning. Rinse beans to remove canned taste. Dress salad just before serving for crisp lettuce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Lunch, Salad
- Cuisine: Tex Mex