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This is an easy take on a salad I frequently had from a deli. By re-purposing some pre-made ingredients, we came up with a quick and filling entree salad for a busy workday.
For the salsa: In a medium bowl, stir together beans, corn, tomatoes, red onion and cilantro until well combined.
For each serving, place a layer of lettuce and top with the bean mixture, a small handful of cheese, chicken and tortilla strips. Add dressing to taste and enjoy.
For the dressing: Simply pour the ranch dressing and chipotle peppers into a blender or small food processor and process until smooth. Store in a jar in the fridge until ready to use. The extra dressing will last weeks in the fridge.
I get a similar barbacoa salad every time I go to Cafe Rio. This is such an easy summer salad! I buy premade cilantro dressing (I like the El Torrito brand)and use pre-cooked carnitas. A healthy summer dinner in ten minutes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!