Time 15m Yield 4 Number Of Ingredients 13 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.
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.
More about “shredded tex mex salad with creamy lime dressing recipes”
Time 1h Yield 4-660 serving(s) Number Of Ingredients 16 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.
