Southwestern Chicken Taco Salad
Nutty Avocado Toss
Ingredients
- ½ cup Ranch dressing
- ¾ cup refrigerated salsa, divided
- 2 (9-oz) pkg chopped romaine lettuce
- 3 cups chopped rotisserie chicken
- 1 (15-oz) can black beans, rinsed and drained
- 1 (14.5-oz) can fire-roasted corn, rinsed and drained
- ½ cup crumbled feta cheese or queso fresco
- 1 (5.5-oz) pkg lime-flavored multigrain tortilla chips (such as Late July), lightly crushed
Instructions
- Combine dressing and ¼ cup salsa in a bowl.
- Layer lettuce, chicken, beans, corn, cheese and ½ cup salsa on a serving platter.
- Drizzle with dressing, and top with desired amount of chips.
Side Dish Ingredients
- 1 lime
- 2 avocados, pitted and cubed
- 1 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
- ⅓ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Squeeze juice from lime.
- Combine avocados, oil, lime juice, salt and pepper; toss to coat. Sprinkle with pepitas.
- Serve over taco salad.
Simple Gourmet Meal Plan
This recipe selected from the eMeals Simple Gourmet Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
