I like to have salad recipes in my recipe arsenal, especially as spring and summer starts creeping in. My kitchen area faces the west so I get full on sun as I’m cooking and sometimes that’s zero fun. So having recipes for lighter fare is the way to go. And this little number is perfect for those days. If you use a rotisserie chicken there is no cooking at all but of course you can bake your own chicken to use then shred it up. Either way...this is a yummy salad. This makes a big bowlful but is easily cut down for a smaller crowd.
Chicken Taco Ramen Salad
1 rotisserie chicken ~ shredded (about 3 cups chicken)
2 packages chicken ramen noodles ~ crushed, seasoning packets discarded
1 16-ounce bag cabbage cole slaw mix
1 cup salsa
1 cup ranch dressing
Juice of half a lime
1 cup frozen corn ~ thawed
1 14-ounce can black beans ~ drained
2 cups grated cheddar cheese
In a small bowl, combine the salsa, lime juice and Ranch dressing.
Set aside.
In a large bowl, combine the cole slaw mix, shredded chicken, corn, beans, grated cheese, and crushed ramen noodles.
Toss to combine.
Pour dressing over the salad and toss gently to coat.
Serve!
Here we go!!
Combine the Ranch dressing,
the salsa and lime juice.
Combine all the stuff for the salad.
Then pour the salsa mixture on top.
Toss to coat!
Serve! I fried up a few flour tortillas
to go along with our. Yumm-o!
