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Tex-Mex Chicken Salad

Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 3 -6

Ingredients

  • 2-3 chicken thighs
  • 1-2 tablespoons taco seasoning & cajun seasoning
  • 1 package 12 oz Santa Fe frozen veggie mixture
  • 1 cup grape tomatoes cut lengthwise
  • 1/2 a bunch cilantro chopped
  • 2 avocados cut into pieces or mashed together
  • 1 red onion finely chopped
  • garnish sour cream, shredded cheese, salsa
  • ranch dressing
  • 2 tablespoon chipotle salsa

Instructions

  • Place chicken on a foil lined baking sheet. 30 minutes before you cook the chicken season generously with taco and Cajun seasoning. Make sure you see very little pink. Cover and let sit in the refrigerator.
  • Preheat your grill. If you don't have a grill you can cook the chicken in the oven at 350 degrees F until done or cook them on the skillet. Just make sure to watch them. You don't want dry chicken.
  • Cook chicken accordingly. The chicken will take approximately 20-30 minutes to cook. Once the chicken is cooked through place it on a plate and cover with foil. This allows the chicken to marinate in their juices.
  • While the chicken is sitting, place the frozen mixture in a small saucepan and cover with water. Bring to a boil, then reduce heat and let simmer until warmed through. Drain and set in a bowl.
  • Cut your chicken into strips and set aside.
  • Cut the tomatoes, cilantro, onion and avocado; set aside.
  • Place some ranch, about 1/2 cup into a bowl. Add the 2 tablespoons of chipotle salsa and mix throughly. You can add more if you'd like it spicier or you can add less. It's all up to you and your taste buds.
  • Time to assemble your salad. Take a plate and spread a handful of lettuce, then the santa fe vegetables, some cilantro, tomatoes, onions. Sprinkle some of the ranch dressing over and mix well.
  • Once everything is mixed together, place the chicken and avocados on top.
  • Garnish with condiments and Enjoy!