Super Tex-Mex Chicken Chop Salad recipe

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Ingredients

1 whole skinless, boneless chicken breast, halved
2 tablespoons Montreal steak seasoning
2 tablespoons butter
½ head iceberg lettuce, chopped
1 tomato, chopped
½ green bell pepper, cut into 1/4-inch cubes
¼ cup seeded and chopped jalapeno peppers, 3 tablespoon juice reserved
2 tablespoons chopped green chile peppers
¼ cup drained canned corn kernels
¼ cup drained sliced black olives
¼ cup drained and rinsed black beans
½ cup shredded Cheddar-Monterey Jack cheese blend
1 cup ranch dressing
½ teaspoon ground black pepper
¼ teaspoon garlic powder

Nutrition Info

969.8 calories
carbohydrate: 26.4 g
cholesterol: 121.6 mg
fat: 86 g
fiber: 6.9 g
protein: 25 g
saturatedFat: 23.6 g
servingSize: -
sodium: 3593.4 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle chicken breast evenly with Montreal steak seasoning.

  2. Melt butter in a frying pan over medium heat, cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. Remove chicken from pan and cut into small pieces.

  3. Mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and Cheddar-Monterey Jack cheese blend in a large bowl, gently toss.

  4. Whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl, drizzle over salad. Toss to coat.

Recipe Yield

2 servings

Recipe Note

This festive dish will have you craving it every night of the week. It's colorful and delicious. It's perfect for those hot summer evenings when you don't really want to cook. This recipe is meant to be chopped into small pieces.

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