Posted by: Bill & Gayle McCord | June 18, 2010

Weekend Recipe: Tex-Mex Salad

Don’t forget about our Giggle Give-Away– you have until Sunday night to enter!

Becky, Emily, and I all really love good salads!  In fact, Emily just did a post on how to make a really good {“killer”} salad.  I thought I’d share on of her favorites with you.  It’s kind of a knock-off of a Chili’s salad.  For more great salad recipes and tips, check out “How to Make a Killer Salad.”

Tex-Mex Salad

You basically take everything you love about tacos and throw it in this lettuce-based salad.

  • 1/2 head Romaine
  • 1/2 head leafy or iceberg lettuce
  • 1c shredded cheese
  • 1 avocado, pitted, sliced, & diced
  • 1 or 2 tomatoes (I like 2), chopped
  • 1/2 can black beans, drained
  • 1 small can sweet corn or Mexican-style corn, drained
  • 1/2 bunch cilantro (in UK coriander), chopped
  • 2-4 strips bacon (turkey bacon, or turkey rashers), cooked and chopped
  • Rotisserie chicken, shredded
  • a pinch barbecue sauce (optional)
  • Ranch dressing OR salsa & sour cream (can use light sour cream)

Toss everything, except the chicken.  Put it on top.  You can also add tortilla chips in lieu of croutons for a bit of crunch.

{Emily suggests doing a mixture of barbecue sauce, ranch mix, salsa, and sour cream.}

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Responses

  1. This sounds really yummy. I’m going to save this recipe for when we get back to America. A good salad is a nice meal at the end of a hot day!


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