By JJ Begonia
This is one of my all-time favorite salad mixes, since it has so many great textures and flavors – creamy avocado, crunchy tortilla strips, juicy tomatoes, sweet corn, a slightly spicy dressing, and a healthy hit of protein to boot.
Serving Size: 2 Prep Time: 15 mins Total Time: 30 mins
Ingredients for the salad:
1 - 2 heads romaine lettuce (I also added a few leaves of butter lettuce for texture), chopped
½ cup shredded chicken (I prefer white meat, but you can use any combo/proportion of chicken you like)
½ cup cooked quinoa
2 tomatoes, sliced
1 avocado, sliced
¼ cup - 1/2 cup cooked corn
¼ cup - 1/2 cup shredded pepper jack cheese
tortilla strips (I slice corn tortillas and toast them at 375 degrees for 10-15 minutes, until crisp - but you can also use any kind of chip or taco shell here, for crunch)
fresh cilantro (optional)
For the salad: Mix all ingredients together in a large bowl. With these measurements, you will have enough for 2 very big salads, or 4 small salads.
Ingredients for the dressing:
4 Tbsp red wine vinegar
¾ cup olive oil
1 Tbsp light brown sugar
½ tsp sweet paprika
¼ tsp chili powder
¼ tsp granulated garlic
For the dressing: Add all ingredients to a mason jar (or an old, clean, condiment jar) and shake! Use sparingly on the salad, as this dressing has a kick to it!
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