Tex-Mex Chopped Chicken Salad with Avocado Ranch Dressing and More Pressure Cooker Goodies
This vibrant Tex-Mex Chopped Chicken Salad combines fresh Romaine lettuce, tender shredded chicken, juicy Roma tomatoes, black beans, corn, green onions, cilantro, lime juice, creamy ranch dressing, cubed cheddar cheese, diced avocado, and crunchy tortilla chips for a quick, flavorful, and satisfying meal perfect for busy nights.
Equipment
- 1 Pressure cooker
- 1 Large bowl
Ingredients
Ingredients
- 5 cups Romaine lettuce chopped or torn
- 3 boneless, skinless chicken breasts cooked and shredded or cubed
- 2 Roma tomatoes diced
- 15 ounce can black beans drained and rinsed
- 15 ounce can whole corn kernels drained and rinsed
- 5 green onions sliced
- 0.25 cups fresh cilantro chopped
- 1 tablespoon lime juice about half of one lime squeezed
- 0.5 cup cheddar cheese cubed
- 1 cup ranch dressing
- 1 avocado diced
- 1 cup broken tortilla chips
Instructions
Instructions
- Cook the chicken breasts in your pressure cooker using your favorite method or the BBQ chicken recipe you're trying. When done, use a quick release so you don’t overcook. Let it sit until you can handle it, then shred or cube it.
- In a large bowl, toss together chopped Romaine lettuce, shredded or cubed chicken, diced Roma tomatoes, black beans drained and rinsed, corn kernels, sliced green onions, and chopped cilantro.
- Squeeze in the lime juice over the salad mixture. Then add in the ranch dressing and mix well.
- Give everything a good toss till all those flavors mingle well and the ranch dressing covers everything evenly. Add diced avocado and cubed cheddar cheese on top, then sprinkle broken tortilla chips last. Serve immediately for best freshness.
Notes
If you do not like your avocado chunks to get smooshed in your salad, or anyone is allergic to them like me, serve them on the side. This salad is super fast to prepare using bagged lettuce and leftover or rotisserie chicken. Homemade Ranch Dressing, Avocado Ranch Dressing, Chipotle Ranch Dressing, and Creamy Cilantro Lime Dressing are all good choices. I use sliced or shredded Southwest Chicken in my salads, which can be made ahead of time and stored in the refrigerator. Cubed cheddar cheese can be substituted with grated if preferred.