Justin and I enjoy taco salad, so when I found this Chicken taco salad on Pinterest I wanted to try it. After I followed all the links I found the original name of the recipe was Southwestern Chopped Chicken Salad. Regardless of the name, we both really enjoyed this salad. We were curious how it would taste the following day, wondering if the lettuce would have wilted. Surprisingly it was still delicious! The only changes we made were adding a little Dorothy Lynch and cheese to the top. I already had my chicken cooked from a previous recipe making this one super fast to throw together. This is a very tasty recipe! Enjoy!!!
Picture by Greens and Chocolate
Ingredients
For the salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips
For the dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning
Directions
In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
In a small bowl stir all dressing ingredients together.
Pour dressing over salad, starting with about half of the dressing.
Toss to combine, then gradually add more dressing until it is dressed to your liking.
Top with tortilla chips
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