Simple and delicious: This recipe for Tex-Mex chopped chicken salad is perfect for summer.

By JULIE BRINKLEY

Nothing tastes better than a great salad on a hot summer day and this recipe for Tex-Mex chopped chicken has just enough spice to make it interesting.

I hope your family enjoys it as much as mine.

DRESSING: WHAT’S IN IT

1 cup Walden Farms ranch dressing

2 tbsp. Ortega taco seasoning, hot or mild

SALAD: WHAT’S IN IT

24 ounces grilled chicken, cooled and diced

4 cups Romaine lettuce, chopped (about one head)

1/2 cup Roma tomatoes, diced

1/2 cup cucumber, seeded and diced

1/2 cup green onions, sliced

1/4 cup cilantro, chopped

6 tsp. lime juice

1/2 cup jalapeño and jicama (mixed together)

HOW TO MAKE IT

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.

Serves 4.