Tex-mex Salad Recipe
Hand-shredded chicken breast, black beans, jack, cheddar, sweet corn, avocado, tomatoes, BBQ sauce, hand-cut tortilla strips, chipotle ranch
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Ingredients
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Salad Base
Cheese
Tortilla Strips
Dressings
Method
Prepare Chicken and Vegetables
- 1
Shred Chicken
Using two forks, shred the cooked chicken breast until it is in small, bite-sized pieces.
- 2
Dice Vegetables
Dice the tomatoes and avocado into small cubes. Rinse the black beans under cold water and drain. If using frozen corn, cook it according to package instructions.
Prepare the Tortilla Strips
- 3
Cut Tortillas
Cut the corn tortillas into thin strips (about 1/2 inch wide) using a sharp knife or pizza cutter.
- 4
Fry or Bake Tortilla Strips
In a skillet, heat oil over medium heat. Fry the strips until they are golden brown and crispy, about 2-3 minutes. Alternatively, bake in a preheated oven at 375°F (190°C) for 8-10 minutes until crispy.
Assemble the Salad
- 5
Combine Ingredients
In a large mixing bowl, combine shredded chicken, black beans, sweet corn, diced tomatoes, and diced avocado.
- 6
Add Cheese
Sprinkle the shredded Monterey Jack and cheddar cheese over the top of the salad mixture.
- 7
Dress the Salad
Drizzle the BBQ sauce and chipotle ranch dressing over the salad. Toss gently to combine all the ingredients.
Serve
- 8
Garnish and Serve
Top the salad with the crispy tortilla strips and serve immediately. Enjoy!
