Chicken Taco Salad
1 lb. Boneless, skinless chicken breasts, cut into thin strips or ½ inch cubes small amount of olive oil
1 package chicken taco seasoning mix
½ c. water
1 can black beans, drained and rinsed
1 can whole kernel, sweet corn
1 head of lettuce, washed, drained and torn into small pieces
3 fresh tomatoes, chopped
1 c. shredded cheese, cheddar or Mexican style
1 c. Ranch dressing
½ c. salsa
Tortilla chips, lime flavored
Heat oil in large skillet on med. heat. Add chicken, cook and stir till no longer pink. Mix seasoning mix and ½ c. water, add to cooked chicken, stir and bring to a boil. Reduce heat, simmer 5-7 minutes until most of liquid is absorbed. Stir in drained black beans, cover pan and heat through. Let cool. Toss lettuce, chopped tomatoes drained corn and cheese. Stir in cooled chicken and beans. Stir together Ranch dressing and salsa, pour over salad and serve over crushed tortilla chips.
If desired, can add sliced olives, guacamole, or sour cream. If not using lime flavored tortilla chips, drizzle with 1 Tb. Lime juice.
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