This hearty and delicious Tex-Mex Crispy Chicken Salad is simple to prepare. It’s a perfect, easy weeknight dinner that the whole family will enjoy.
I eat salad 5 to 6 days out of the week. If I don’t have a salad for lunch, it’s most likely because I’m making one for dinner.
Luckily, my 11-year-old likes salad almost as much as I do. It’s taken me almost a year and a half, but I have my boyfriend loving salads too. I just have to be careful not to add too much cucumber to his plate. He loves this particular salad, because it has NO cucumbers. However, if your family doesn’t have an aversion to cucumber I think it would be a nice addition.
That’s the beauty of a salad. It’s so easy to change things up. Sometimes I just empty out the produce drawers in my fridge, and it still somehow turns out really good.
For this particular salad I used spring mix salad greens, tomato, red onion, corn, black beans, avocado, cilantro, lime, and Tyson® Crispy Chicken Strips.
You can serve this with your favorite dressing. I used ranch dressing, but a chipotle ranch or green goddess dressing would also be yummy.
There’s one thing I absolutely must have in a salad and that’s some crunch. Whether it’s from nuts or diced carrot or even some radish, I need to have that crunch factor. This Tex-Mex chicken salad gets it’s crunch from the crispy chicken strips.
Tyson Crispy Chicken Strips make this recipe deliciously crunchy and oh-so easy to prepare. Have you tried Tyson Crispy Chicken Strips recently? If not, you’re in for a real treat. Tyson Crispy Chicken Strips taste better than ever and they’re even crispier!
Some things haven’t changed though. They’re still 100% all-natural* chicken (*No artificial ingredients, minimally processed) and something you can feel good about feeding to your family. Kinda like this Tex-Mex Crispy Chicken Salad.
I love that the chicken strips are ready in under 20 minutes when warmed in the oven which makes them perfect for the busiest of weeknights. That 20 minutes is just the right amount of time to prep your other salad ingredients.
Tex-Mex Crispy Chicken Salad for Busy Weeknights
Ingredients
- 1 25- ounces package crispy chicken strips
- 4 cups salad greens
- 1 cup grape tomatoes halved lengthwise
- 1 avocado sliced
- juice of 1 lime
- 1/2 red onion diced
- 1/2 bunch cilantro roughly chopped
- 1 15- ounce can of corn drained
- 1 15- ounce can black beans drained and rinsed
Instructions
- Heat crispy chicken strips in oven, according to package directions.
- Meanwhile, cut the tomatoes, avocado, limes, and onion; set aside.
- Drain liquid from corn and black beans. Give black beans a quick rinse.
- Assemble the salad. In the bottom of a large bowl, spread out the salad greens. Top with remaining ingredients.
- Serve with Ranch dressing or other dressing of your choosing.
Nutrition
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