Tex-Mex Chopped Chicken Salad
For the dressing:
2 tablespoons Ortega taco seasoning, hot or mild
1 cup light Ranch
24 ounces grilled chicken cooled and diced
4 cups Romaine lettuce, chopped, about 1 head
½ cup Roma tomatoes, diced
½ cup cucumber, seeded and diced
½ cup green onions, sliced
¼ cup cilantro, chopped
6 teaspoons lime juice
½ cup of jalapeño & jicama mixed together
1. In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
2. In a large bowl, toss salad ingredients together.
3. Add dressing a little at a time then toss until lightly coated.
4. Season with salt and pepper to taste. Serve immediately.
Yields 4 servings ~ Per Serving – 1 Lean, 2 Greens, 3 Condiments