Shredded Tex Mex Salad With Creamy Lime Dressing Recipes

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TEX-MEX SALAD WITH CILANTRO-HONEY DRESSING



Tex-Mex Salad with Cilantro-Honey Dressing image

Packed with plenty of crunch and zesty flavors, this hearty salad is a Tex-Mex meal in itself.

Provided by Bree Hester

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 13

4 boneless skinless chicken breasts
1/4 cup honey
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 cup fresh cilantro leaves
3 cups tortilla chips
8 cups shredded lettuce
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped red onion
1/2 cup rinsed drained Progresso™ black beans (from 15-oz can)
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • Cook chicken as desired until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Meanwhile, in blender, place honey, lime juice, salt, pepper, oil and cilantro. Blend with on/off pulses until dressing is smooth. Set aside.
  • In each serving dish, place 3/4 cup tortilla chips. Top each with lettuce, bell pepper, onion, beans and cheese.
  • Cut cooked chicken breasts into slices; place on top of salads. Drizzle dressing over top of each salad.

Nutrition Facts : ServingSize 1 Serving

TEX-MEX SALAD



Tex-Mex Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.

TEX MEX SALAD



Tex Mex Salad image

As a suggestion add grilled shrimp, chicken or sliced flank steak. If you have any left over grape tomatoes, throw those in, too.

Provided by gailanng

Categories     Corn

Time 1h

Yield 4-660 serving(s)

Number Of Ingredients 16

2 heads romaine lettuce
2 avocados, peeled seeded and chopped
1 cup frozen corn, defrosted
1 (15 ounce) can black beans, drained and rinsed
1/2 red onion, diced
1/2 red bell pepper, diced
1 tablespoon white wine vinegar or 1 tablespoon rice wine vinegar
2 limes, divided
salt and pepper, to taste
1/2 cup sour cream
1/2 cup salsa
2 teaspoons chili powder
1 teaspoon cumin
1/2 cup shredded Mexican blend cheese, plus more for garnish (or more to taste)
1/4 cup fresh cilantro, chopped plus more for garnish
tortilla chips

Steps:

  • To make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over vinegar, squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
  • For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Adjust seasonings with salt and pepper.
  • For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and cilantro. Serve with cut up slices of lime and tortilla chips.

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