Tex-Mex Chopped Salad
With the right ingredients, a salad can be a hearty, delicious, and wholesome meal. Good proteins, healthy fats, and different textures help. So does a homemade dressing.
The simple mixture of salsa and ranch dressing lends great flavor and a little kick to this dish. While you could substitute your favorite store-bought dressing, I really like to use Better-For-You Ranch. I do have a fetish for the hint-of-lime tortillas and, having been caught without, recently made my own with some sprouted corn tortillas I had in the fridge. They were a hit. (Recipe coming soon.)
While I used leftover pulled pork for the version pictured here, grilled chicken or flank steak are equally delicious. I’m also thinking that Fired-Up Skewered Shrimp would be pretty fabulous on this salad, too!
- 2/3 cup salsa
- 2/3 cup ranch dressing
- 2 10-ounce packages hearts of romaine lettuce, chopped
- 1 15-ounce can black beans, rinsed and drained
- 1 cup cucumber, seeded and chopped
- 1 cup jicama, peeled and chopped
- 3 plum tomatoes, chopped
- 1 avocado, chopped
- 3/4 pound cooked pulled pork, chicken or flank steak, chopped or sliced
- 1 1/2 cups shredded cheddar cheese
- 2 cups coarsely crushed tortilla chips
- In a small bowl, stir together the salsa and the ranch dressing and set aside.
- Place the lettuce in a large serving bowl and layer with the black beans, cucumber, jicama, tomatoes, avocado, protein of choice, cheese, and tortilla chips.
- Drizzle with enough dressing to coat lightly and toss to evenly distribute.