This satisfying dinner salad relies on a clever 2-ingredient dressing and offers a variety of ways to make delicious use of leftovers.
With the right ingredients, a salad can be a hearty, delicious, and wholesome meal. Lean 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 love this Small Batch Ranch Dressing recipe, which can easily be doubled when you need a bigger batch.
I do have a fetish for the hint-of-lime tortillas and, having been caught without, recently made my own with some corn tortillas I had in the fridge. They were a hit. (Recipe coming soon.)
While I used leftover Leaner Pulled Pork Barbecue for the version pictured here, grilled chicken or flank steak are equally delicious. I’m also thinking that Fiery Skewered Shrimp would be pretty fabulous on this salad!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Tex-Mex Chopped Salad
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
- 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.
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