Shredded Chicken Taco Salad
Total Time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
For the Salad
1 cup shredded chicken (left over rotisserie or cooked)
1 cup Mexican cheese blend
1/2 cucumber, sliced
1/2 can black beans, drained
1/2 can yellow corn, drained
2 romaine hearts, chopped
fajita seasoning packet
2 tablespoons guacamole
2 tablespoons sour cream
handful cherry tomatoes, halved
handful crushed tortilla strips
For the Dressing
2 tablespoons of your favorite Ranch dressing
1 teaspoon fajita seasoning
1. Add the shredded chicken to a medium skillet. Stir in fajita seasoning packet and water, minus 1 teaspoon of fajita seasoning, which you will need for your dressing. Let simmer for 30 minutes.
2. Mix together dressing ingredients.
3. Add lettuce to a large mixing bowl. Pour in dressing. Toss well.
4. Top lettuce with vegetables, cheese, tortilla chips and warm chicken. Toss well.
You can add the leftover corn and beans to any salsa that you have on hand. It's a great way to infuse a sweet flavor (as well as protein) into your favorite tortilla chip dip.