El Saltillo Salad Recipe

Wash and thoroughly dry romaine and iceberg lettuce. Chop romaine into 1–1.5 inch pieces and shred or finely chop iceberg. Combine both in a large mixing bowl and chill while preparing other components.

Place shredded cheddar, diced tomatoes, diced red onion, and sliced jalapeños in small bowls for assembly. Keep tortilla strips/crushed chips in a dry container to preserve crunch.

For Ground Beef

Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil. Add 1 lb ground beef and break up with a spoon. Cook until mostly browned, about 5–7 minutes. Drain excess fat if desired, leaving about 1 tbsp in the pan for flavor. Sprinkle 2 tbsp taco seasoning over the beef, add 1/4 cup water, stir to combine, and simmer 2–3 minutes until the sauce thickens and coats the meat. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Remove from heat and keep warm.

For Diced Chicken Breast

Pat 1 lb diced chicken breast dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through and browned, about 6–8 minutes. Sprinkle 2 tbsp taco seasoning over the chicken, add 1/4 cup water, stir and simmer 2–3 minutes until seasoning coats the chicken and liquid reduces. Remove from heat and keep warm.

Halve and pit the 2 ripe avocados. Scoop flesh into a medium bowl and mash with a fork until mostly smooth but slightly chunky (adjust texture to preference).

Add 1 tbsp fresh lime juice, 2 tbsp finely chopped cilantro, 2 tbsp finely diced red onion, and 1/2 tsp salt. Mix gently and taste; adjust salt or lime as needed. Transfer guacamole to a small serving bowl and cover tightly with plastic wrap (press wrap onto surface to prevent browning) until ready to serve.

Spoon 1/2 cup sour cream into a small bowl and optionally whisk with 1 tsp lime juice and a pinch of salt to loosen and brighten it. Chill until assembly.

Place 1 cup refried beans in a small saucepan over low heat. Stir in 1/4 tsp cumin, 1/4 tsp chili powder, and 1/4 tsp salt. Warm gently, stirring occasionally, until heated through, about 4–5 minutes. Transfer to a small serving dish and sprinkle 1/4 cup shredded cheddar cheese over the top so it melts slightly from the heat. Keep warm or serve at room temperature alongside the salad.

Divide the chilled mixed lettuces among four shallow salad bowls (about 2 cups greens per serving).

Top each portion with equal amounts of the cooked protein (about 4 oz or 1/4 lb per bowl).

Add a spoonful (about 2–3 tbsp) of guacamole to one side of each salad and a dollop (about 2 tbsp) of sour cream to the other side.

Sprinkle shredded cheddar, diced tomatoes, diced red onion and optional sliced jalapeños over each salad. Finish with tortilla strips or crushed tortilla chips for crunch (about 1/4 cup per bowl).

Garnish with fresh cilantro leaves and sliced green onions. Serve lime wedges and the small bean dip on the side. Offer dressing on the side or lightly drizzle about 1–2 tbsp per salad if preferred.

Serve immediately so tortilla strips remain crisp. Leftover components (except tortilla strips) can be stored separately for up to 2 days in the refrigerator.