This Tex-Mex salad is full of flavor and spice, plus roasted chicken and potatoes. It's delicious warm or cold. Bring it to your next potluck or serve it for dinner!
1½poundsRusset potatoes, washed, peeled and cut into 2" pieces
½teaspoonsalt
½teaspoonpepper
1envelopetaco seasoning
¼cupwater
8ouncescooked chicken breast, shredded
⅓cupsour cream
¼cuptaco sauce
4ouncesdiced green chiles
½cupcanned black beans (optional)
½cupshredded Mexican-blend cheese
Instructions
Preheat the oven to 450° F.
Place the cut potatoes in an 8 x 8-inch oven-proof dish. Add the vegetable oil, salt and pepper and toss to coat the potatoes.
Place in the oven and roast for 20-25 minutes, just until the potatoes are tender and beginning to brown on the edges. Remove the pan from the oven and allow the potatoes to cool to room temperature.
Meanwhile, In a medium bowl combine the taco seasoning and water. Add in the chicken and stir to coat. Refrigerate until ready to use.
To assemble the salad: to the chicken-taco seasoning mixture add in the sour cream and taco sauce. Stir until the sauce is smooth and combined.
Place the cooled, roasted potatoes in a large bowl. Add in the diced green chilies and black beans (if using.) Pour in the chicken and taco sauce and stir until well mixed.
Can be served immediately or chilled before serving. Garnish individual portions of the salad with the shredded Mexican cheese.