We’ve enjoyed a few sunny and warmer days here in the Northwest. Now warmer for us is 60 degrees. I know that isn’t as warm as some places but I know it is warmer than others! A little sunshine and warmer temperatures always puts me in the mood for a good salad for dinner.
Today’s salad is a recipe I got from my sister in law. It has been in my pile of recipes for years and I have hung on to because I know it is a good one since it came from my sister in law! I finally decided to put it to the test this week when I need a quick and easy dinner. I was right – it is a good one.
The salad is a combination of romaine and spring mix lettuce topped with black beans, tomatoes, avocados, grated cheese and some tortilla strips. Yum! It comes together so easy and quickly. Perfect for a busy night. You could use leftover chicken or I like to quickly cook my chicken breast in the microwave using this method. You get perfectly moist chicken every time!
It has a yummy home made dressing that is made with taco seasoning mix so the salad tastes just like a traditional taco salad but instead of hamburger this one has chicken. A nice change.
For some other yummy main course salads try these:
Tex-Mex Chicken Salad
- ¼ c white vinegar
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 2 tbsp onion minced
- 1 tbsp taco seasoning mix
- ½ tsp salt
- ½ tsp ground cumin
- 1 tbsp lime juice
- 1 tbsp fresh cilantro chopped
- 2 c chicken cooked and cubed
- 6 c lettuce romaine and spring mix
- 1 tomato chopped
- 15 oz black beans drained and rinsed
- 1 avocado diced
- ½ c cheddar cheese grated
- Tortilla strips for garnish
- Combine all the ingredients and stir to mix.
- Set aside until ready to serve.
- Combine all ingredients except for chips.
- Toss with dressing.
- Garnish with chips.
For some fun green food ideas for St. Patrick’s Day check out these: