My husband and I have been eating "Mexican" almost every day, enjoying the bounty of avocados, tomatoes, jalapenos, and peppers. This particular afternoon, I was looking for a new way to serve and enjoy these flavors, and I found a recipe for "Southwest Chicken Chopped Salad" on Tasty Kitchen. I took the basic idea and made it my own--it was a hit! We gobbled it up so quickly, there wasn't time for a photograph. Check out Lauren's post to get an idea of what this salad might look like.
Mexican Tossed Salad Recipe
adapted from Tasty Kitchen
Serves 2 or 3
2 cups shredded leaf lettuce
1/2 can (14.5 oz) black beans, drained and rinsed
1/2 roma tomato, chopped
1/2 green pepper, chopped
2 Tbsp chopped onion
2 Tbsp chopped fresh cilantro
1/4-1/2 cup crushed tortilla (or Dorito) chips, reserved until serving
1 whole avocado, diced, reserved until serving
for the dressing:
1/4 cup fat free Ranch dressing
1 tsp Srirachi (or other chili sauce)
1-2 Tbsp lime juice
1/4 tsp cumin
1/8 tsp garlic powder
Combine salad ingredients (except the tortilla chips and avocado) in a large bowl. Toss together.
In a small bowl, whisk together dressing ingredients, altering to suit your tastes. Pour dressing over the salad and toss to combine.
A few minutes before serving, toss in the crushed chips and avocado.