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.
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- fresh cilantro (optional)
- 1 - 2 heads romaine lettuce (I also added a few leaves of butter lettuce for texture.), chopped
- 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.)
- 1/4 cup - 1/2 cup shredded pepper jack cheese
- 1/4 cup - 1/2 cup cooked corn
- 1 avocado, sliced
- 2 tomatoes, sliced
- 1/2 cup cooked quinoa
- 1/2 cup shredded chicken (I prefer white meat, but you can use any combo/proportion of chicken you like.)
- pepper
- salt
- 1/4 tsp granulated garlic
- 1/4 tsp chili powder
- 1/2 tsp sweet paprika
- 1 tbsp light brown sugar
- 3/4 cup olive oil
- 4 tbsp red wine vinegar
Directions
- 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.
