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.
For the salad
1 - 2 heads romaine lettuce (I also added a few leaves of butter lettuce for texture.), chopped½ cup shredded chicken (I prefer white meat, but you can use any combo/proportion of chicken you like.)½ cup cooked quinoa2 tomatoes, sliced1 avocado, sliced¼ cup - 1/2 cup cooked corn¼ 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.
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
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