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Super Tex-Mex Chicken Chop Salad

Cassie

"This festive dish will have you craving it every night of the week. It's colorful and delicious. It's perfect for those hot summer evenings when you don't really want to cook. This recipe is meant to be chopped into small pieces."
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Ingredients

40 m servings 970 cals
Original recipe yields 2 servings

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Directions

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  1. Sprinkle chicken breast evenly with Montreal steak seasoning.
  2. Melt butter in a frying pan over medium heat; cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. Remove chicken from pan and cut into small pieces.
  3. Mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and Cheddar-Monterey Jack cheese blend in a large bowl; gently toss.
  4. Whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl; drizzle over salad. Toss to coat.

Footnotes

  • Cook's Note:
  • You can add onions to this if you prefer. We're just not real fond of them and use green pepper instead.

Nutrition Facts


Per Serving: 970 calories; 86 g fat; 26.4 g carbohydrates; 25 g protein; 122 mg cholesterol; 3593 mg sodium. Full nutrition

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Very good! Though the ingredient list seems a bit long, it is really easy to throw together. The only thing that I would do differently next time is add some chopped green onions, as I felt it w...