Sharon’s Taco Chicken Salad
3 cups cooked chicken (about 3 breasts) (tip: season while cooking with 1 tsp taco seasoning and 1/4 cup water)
2 Roma tomatoes diced
1 cucumber seeded and diced (unpeeled)
1 cup cooked fresh corn or frozen thawed
1 can black beans drained and rinsed
Juice from 1 squeezed lime
4 cups Romaine lettuce chopped (one head)
4 oz cheddar cheese 1/4” cubed or 1 cup your favorite Mexican style cheese
1/4 cup fresh chopped cilantro or 1 to 2 tablespoons dried cilantro
Garnish with chopped jalapeños or diced avocado
Top with crushed tortilla or taco or nacho chips
Dressing
1 cup ranch dressing
2 tablespoons taco seasoning
Mix tomatoes, cucumber, corn, beans and lime juice.
Assembly your salad in individual bowls layer: lettuce, chicken, tomato mixture, cheese, garnish . Mix prepared ranch and the taco seasoning for dressing.
Add dressing then topped with chopped chips.
You can also toss the lettuce with dressing and all ingredients in a large bowl for serving at a group event. Put out the garnish and crushed chips for guests to top the salad with. This keeps well mixed up ahead time and leftovers stored a day or two in fridge.
