Tex Mex Chicken Salad
Serve up a protein-heavy entrée salad full of your favorite fixin’s with this Tex-Mex chopped chicken salad recipe! We used rotisserie chicken to up the protein then combined finely chopped lettuce with all of our favorite southwest-inspired ingredients.
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Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network
Sunny makes a layered Tex-Mex salad and tops it with cornbread croutons!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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Shredded Tex-Mex Salad with Creamy Lime Dressing
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Inactive: 40 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
Butter, for preparing 8 by 8-inch glass pan
One 8.5-ounce box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
One 15.5-ounce can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated Cheddar
Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions
Special equipment: glass trifle dish blender
Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
Creamy Lime Dressing:
Yield: 1 1/2 cups
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
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Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network
Creamy Tex-Mex Pasta Salad
Mexican pasta salad loaded with avocado, tomato, black bean, corn, cilantro and a light and creamy cilantro sauce.
Full recipe here:
How To Make Kuma's Tex-Mex Salad - Recipe
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Okay, this salad may not be true Tex-Mex style, but it is delicious Kuma style salad with beans, veggies, and chili powder dressing.
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Healthy Tex Mex Salad | चटपटा हेल्दी मेक्सिकन सलाद | Salad Recipes | Sanjeev Kapoor Khazana
HEALTHY TEX MEX SALAD
Ingredients
Salad
1 cup cooked quinoa
½ cup boiled kidney beans
¼ cup boiled sweet corn kernels
1 small red capsicum, cut into triangles
1 small green capsicum, cut into triangles
¼ cup chopped purple cabbage
5 -6 assorted baby tomatoes, cut into wedges
Romaine lettuce leaves as required
Baked nacho chips to serve
Avocado slices for garnish
Dressing
3 tbsps olive oil
2 tsps honey
Salt to taste
Crushed black peppercorns to taste
¼ tsp smoked paprika powder
¼ tsp paprika powder
1 lemon
1 tsp fried garlic
Method
1. To make the dressing, take olive oil in a small jar, add honey, salt, crushed black peppercorns, smoked paprika powder, paprika powder, squeeze the juice of lemon directly into it and add the fried garlic. Cover the jar with a lid and shake till well combined.
2. To make the salad, take quinoa in a large bowl, add kidney beans, corn kernels, red capsicum, green capsicum, purple cabbage, baby tomatoes, drizzle the dressing and mix well.
3. Arrange the lettuce over a serving plate, place the salad over it. Arrange some nacho chips and garnish with avocado slices. Serve immediately.
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Tex-Mex Quinoa Salad
Serve this flavor-packed, high-fiber, low-sodium salad as a sensational side dish to any grilled meats or by itself as a satisfying lunch.