Chili-Lime Chicken and Mexi-Ranch Salad
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
1 salad
- Serves:
- 1
ingredients
-
Salad
- 85.04 g romaine lettuce, chopped
- 59.14 ml chicken breast, marinated and grilled (cut into strips or diced, whichever you prefer)
- 59.14 ml tomatoes, diced
- 29.58 ml black olives, pitted and sliced
- 0 avocado (sliced or diced)
- 59.14 ml black bean salsa, drained well (I use Bek's Black Bean Salsa/Pico De Gallo)
- 14.79 ml cheddar cheese, grated (use your favorite Mexican blend)
- 14.79 ml green onion, sliced (optional)
- tortilla chips
-
Salsa Ranch dressing
- 14.79 ml ranch dressing
- 29.58 ml salsa
directions
- To make the Salsa Ranch dressing, mix 1 part ranch dressing with two parts salsa. If you like more dressing, of course, you can increase the amounts, just keep the ratio. Taste as you go to get it to your preference!
- To make the salad, layer the salad ingredients however you prefer your salad to look - make it pretty! The tortilla chips may either be crushed and sprinkled on top or served on the side. Serve with Salsa Ranch dressing. Enjoy!
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Reviews
-
We loved this version of taco salad! I did use your Recipe #292803, maybe 2 cups of it. I also increased the chicken to probably 2 cups as well. I thought the dressing was perfect, but it was a tad spicy for DH, since our salsa is pretty hot. Served with baked tortilla chips. All the flavors blend nicely, and it was quite yummy.
RECIPE SUBMITTED BY
I live on the coast of Florida, near St. Pete. Great seafood abounds here! Cooking good, family friendly meals is my passion, and my kids are as into it as I am. (My 3 year old cracks a mean egg!)
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