Part of this recipe was a recipe my aunt used to make. However, I used to laugh because she called it Texas Salad but after living in Texas we have nothing here like it. Hence the most common dressing here is ranch. This Chicken Taco Texas Salad definitely doesn’t have ranch in it. Additionally, I am pretty sure the reason they called it that was the ranch beans.
The Origins Of This Chicken Taco Texas Salad
While I knew the recipe was definitely not a Texas one it was still a really good salad that she would serve up at all occasions when there was a large gathering of family. She didn’t serve it with chicken this is something I added to round out the meal. Hence it can definitely be made without the chicken as a side dish or potluck dish at a larger scale.
Therefore I love this because it is a gluten free meal too because the fritos are corn chips. Moreover they act as croutons. Additionally, you might add some bacon bits. Ground beef will also pair well with this but I feel like chicken is the best or no meat at all. Great for vegetarians when you have them over to keep the chicken separate. The beans act as a good source of protein too.
I also love this Chicken Taco Texas salad with french bacon dressing but unfortunately it’s not on the market anymore. That was one of my favorites dressings. Catalina dressing is just as good though. There is plenty of other vegetables and fruits you can add but my favorite is the simple way with the red onions.
I generally add more than what is the recipe because I love onions just so, so much. Toned it down for those that don’t care for onion as much as me. My husband even says I like onion on everything. Very true and it must always accompany meats.
- 1 head of lettuce; chopped
- 2 roma tomatoes; quartered
- 2 slices of onion; halved
- 1 cup cheddar cheese
- 1/2 cup fritos
- 1 cup catalina dressing
- 1 can of ranch style beans
- 2 tablespoons taco seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
In a skillet, drizzle in olive oil and turn to medium heat. Place chicken in skillet and top with taco seasoning. Flip and repeat. Cook chicken for about 25 minutes until done. Top with salt and pepper.
In a large bowl, add chopped lettuce, onion slices, tomatoes, cheese, and fritos. Toss well. Add in beans and toss well. Top with catalina dressing and toss well.
Top with chicken and serve!
May add bacon bits for extra toppings.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 25gSaturated Fat: 7gTrans Fat: 3gUnsaturated Fat: 16gCholesterol: 54mgSodium: 1262mgCarbohydrates: 33gFiber: 5gSugar: 15gProtein: 21g
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