This Mexican Chopped Chicken Salad is super simple to assemble (less than 30 minutes!) It's loaded with chopped chicken, cherry tomatoes, corn, black beans, avocado, and cheese.
Prep Time 20minutes
Total Time 20minutes
2 1/2cupschopped romaine lettuce
1can (15 ounces)black beans,rinsed and well drained
1cupfresh corn kernels
1cupprepared rotisserie chicken,chopped
1/3cupcrumbled queso fresco cheese,optional
Fresh cilantro and lime
2tablespoonsprepared traditional ranch seasoning mix(not prepared)
1/2 - 1teaspoonminced garlic
1tomatillo,husk removed and coarsely chopped
1/3of a bunchfresh cilantro
1/2cupregular full-fat mayo
Salt and pepper
Wash and then very thoroughly dry the lettuce (you don't want it wet at all). Chop it into very small pieces -- you'll want smaller pieces of lettuce than a typical salad. Add the chopped lettuce to a large bowl.
Add in the drained and rinsed black beans, halved cherry tomatoes, corn kernels, diced avocado, and chopped chicken. Toss to combine.
For the Dressing
Zest and juice the lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, minced garlic, chopped tomatillo, and cilantro (Just cut off the large stems, but the rest is fine).
Add 1/2 a jalapeno* (a full one for more kick), the mayo, and the buttermilk. Add some salt and pepper to taste (I use probably 1/4 to 1/2 teaspoon of salt and 1/8 teaspoon pepper).
Blend until completely smooth. Taste and adjust to personal preference (more lime, more garlic, salt/pepper)
Right before enjoying (do not dress in advance; do not dress anything you want to have leftover), toss the salad together with the dressing and add in the queso fresco cheese.
Season with salt and pepper if needed and then add in any fresh cilantro or lime juice to taste. Enjoy immediately after being dressed.
* Reduce heat by eliminating the seeds; keep the seeds in for more heat.