Tex Mex Salad
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup ranch dressing
- 2 tablespoons taco seasoning
- Β½ lime (juiced)
- 6 cups shredded romaine lettuce
- 3 green onions (sliced)
- 3 cups cooked chicken (cubed or shredded)
- 1 15-ounce can can corn (drained, or 2 cups grilled corn)
- 1 15-ounce can black beans (well rinsed and drained)
- 2 medium tomatoes (diced)
- 1 medium bell pepper (sliced then diced)
- Β½ medium red onion (chopped)
- 1 cup shredded cheese
- 1 cup tortilla strips
- ΒΌ cup Fresh cilantro
Method
- To make the dressing, in a medium bowl, whisk together ranch, taco seasoning, and lime juice. Mix well until fully blended. Set inside in the fridge until ready for use.
- To a large bowl, add shredded lettuce, green onions, then start laying out ingredients in rows starting with the chicken, followed by corn, black beans, tomatoes, bell pepper, red onion, and cheese.
- Pour prepared salad dressing over top of the salad to serve, on individual servings, or mix in the dressing, tossing it thoroughly.
- Top with tortilla strips and fresh cilantro before serving.