Tex-Mex Salad: My Favorite Healthy Lunch

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Have you made this?

By Melissa Varady
@mvaradyteach

I love to make this salad whenever I have leftover chicken. I works well with regular, BBQ, and my favorite, fajita chicken with peppers and onions. Sometimes I even buy rotisserie chicken to make this. I hope you like it as much as I do!

Rating:

★★★★★ 2 votes

Serves:

1 for lunch

Prep:

10 Min

Ingredients

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1/2 c: chopped cooked chicken
1/3 c: cooked black beans (i drain canned beans and rinse them)
2 c: chopped rommaine lettuce
1: green onion, chopped
1-2 Tbsp: fresh cilantro, chopped
2 Tbsp: low-fat shredded mexican cheese
2 tsp: taco seasoning mix
2 Tbsp: ranch dressing

How to Make Tex-Mex Salad: My Favorite Healthy Lunch

Step-by-Step

1I usually make this to take to work, so I put the lettuce in a to go container with the beans, chicken, cilantro, green onion, and cheese (in that order, lettuce on the bottom and cheese on top)
2In a small container I mix the ranch and taco seasoning. Sometimes I make a big bottle of this, since my daughter loves it. I use a yogurt ranch from the produce section on my grocery store, which is much lower in calories and fat compared to regular ranch.
3When it's lunch time, I put some of the dressing on my salad. I usually don't use it all.
4Sometimes I add uncooked, chopped tomatoes, sweet peppers, or leftover cooked corn to this salad. I also like to eat it with tortilla chips and guacamole on the side. Any way it is great!