Low-fat, Summer, No Cook, Vegetables, Side Dish, Salads, Main Dish, Tex-Mex, Dinner, Lunch, Spring, Fresh
1 package Salad greens 8 cups mixed lettuce
2 Tablespoon Cilantro fresh, minced
3 each Tomatoes diced
1 can Black beans 15 oz drained
1 can Corn 15 oz drained
1 cup Tortilla chips crushed
1 1/2 cups Cheddar cheese shredded
1 pinch Salt to taste
1 pinch Black pepper to taste
2 cups Chicken cooked, diced (optional)
1 cup raspberry walnut vinaigrette dressing Ken’s Steakhouse Lite
1/3 cup honey
1 package Guacamole 8 oz
Wash salad greens and place in a large bowl. Dice tomatoes and add to salad greens. Salt and pepper to taste.
Drain the black beans and corn. Add both to salad greens.
Add the shredded cheese. Mix well.
I make the salad both with or without the chicken. It’s fabulous either
Crush the tortilla chips and set aside. You add these to the salad
immediately before serving so that they stay crisp.
To make the dressing – get a small bowl and add the Raspberry Vinaigrette, honey and guacamole — mix well and pour on the salad mixture when ready to serve.
I came up with this recipe after eating at Chile’s Restaurant and ordering their Quesadilla Explosion Salad. We absolutely fell in love with it. This salad is my version of Chile’s Salad — my family tells me that it’s actually better, although I’m not sure that’s true, I do believe it’s just as good.
I believe the salad dressing is one of the main ingredients that makes this salad special.
I buy Ken’s Lite Steakhouse Salad dressing (Raspberry Walnut Vinaigrette) at Wal-Mart and I also buy the AvoClassic Guacamole at Wal-Mart too. You can find it in the produce section, usually next to bagged salad greens and fresh packages of herbs.
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