Tex Mex Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Tex-Mex salad with shredded chicken, fresh vegetables, black beans, corn, cheese, and tortilla strips tossed in a spiced ranch dressing. Fresh, filling, and flavorful with a creamy, zesty dressing. A hearty main-course salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup ranch dressing
- 2 tablespoons taco seasoning
- ½ lime (juiced)
- 6 cups shredded romaine lettuce
- 3 green onions (sliced)
- 3 cups cooked chicken (cubed or shredded)
- 1 15-ounce can can corn (drained, or 2 cups grilled corn)
- 1 15-ounce can black beans (well rinsed and drained)
- 2 medium tomatoes (diced)
- 1 medium bell pepper (sliced then diced)
- ½ medium red onion (chopped)
- 1 cup shredded cheese
- 1 cup tortilla strips
- ¼ cup Fresh cilantro
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 799mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 560mg
- Calcium
- 154mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 799MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.