Tex mex chopped chicken salad.

Salad

subheading: For the dressing:

2 Tbsp. Ortega taco seasoning, hot or mild

1 cup light Ranch

subheading: Salad:

24 ounces grilled chicken cooled and diced

4 cups Romaine lettuce, chopped, about 1 head

½ cup Roma tomatoes, diced

½ cup cucumber, seeded and diced

½ cup green onions, sliced

¼ cup cilantro, chopped

6 Tsp. lime juice

½ cup of jalapeño & jicama mixed together

In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.

In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.

Season with salt and pepper to taste. Serve immediately.

Makes 4 servings

Each serving provides

· 1 leaner protein

· 2 greens

· 3 condiments

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