JJ Begonia


14
4
What's This?
Serving size 2
Prep Time
Total Time

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.

Ingredients

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)

Directions

  1. 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

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
salt
pepper

More From Kitchen Daily:

Quinoa Tabbouleh Quinoa Tabbouleh
Quinoa Tabbouleh
Warm and Savory White Bean and Carrot Quinoa Salad Warm and Savory White Bean and Carrot Quinoa Salad
Warm and Savory White Bean and Carrot Quinoa Salad
Slow Cooker White Chicken Chili Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili

Tags: Contributor, Salad, Main Dish, Lunch, Dinner, Chicken, Avocado, Quinoa, Tomato, 30 Minute, Easy, Summer, Spring, Memorial Day

Terms of Service | Privacy Policy Corporate Site | Advertise With Us