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Tex-Mex Chopped Salad

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You can be flexible with this recipe, adding corn instead of jicama or using cherry tomatoes instead of plum, for example, and adjusting the other add-ins based on what you like and have on hand.
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Ingredients
 

  • ⅔ cup salsa
  • ⅔ cup ranch dressing
  • 1-2 (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
  • ¾ pound cooked pulled pork, chicken or flank steak, chopped, shredded, or sliced (~2 rounded cups)
  • 1½ cups shredded cheddar cheese
  • 2 cups coarsely crushed tortilla chips

Instructions

  1. In a small bowl, stir together the salsa and the ranch dressing and set aside.
  2. 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.
  3. Drizzle with enough dressing to coat lightly and toss to evenly distribute.

Notes

*For a salad with more chunks and less greens, opt for one package of romaine. Along those lines, you can absolutely adjust any of the mix-in amounts to taste, and reserve any leftover dressing for another day. It will keep for about 2 weeks in the fridge. 
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