Tex-Mex Salad: My Favorite Healthy Lunch

★★★★★ 2 Reviews
mvaradyteach avatar
By Melissa Varady
from Gainesville, FL

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!

serves 1 for lunch
prep time 10 Min

Ingredients

  • TEX-MEX CHICKEN SALAD
  • 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
  • TACO RANCH
  • 2 tsp
    taco seasoning mix
  • 2 Tbsp
    ranch dressing
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How To Make

  • 1
    I 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)
  • 2
    In 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.
  • 3
    When it's lunch time, I put some of the dressing on my salad. I usually don't use it all.
  • 4
    Sometimes 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!
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