An easy to make Mexican Chopped Salad in a crispy tortilla bowl that's delicious & healthy. Start with rotisserie chicken, add your favorite ingredients from south of the border, layer in your own tortilla bowl & top with a cilantro lime vinaigrette. Delicioso!
2Tablespoonsrice wine,cider or sherry vinegar (I used rice wine vinegar)
½cupolive oil
¼teaspoonsalt
¼teaspoonpepper
Salad
Fresh Greens,chopped
1tomato,chopped
½red pepper,chopped
3Tablespoonscilantro,chopped
1avocado,diced
¼-1/2cupblack beans,rinsed & drained
¼-1/2cupcanned kernel corn,drained
¼-1/2cupcheddar cheese,grated (save additional to sprinkle on top)
Black olives(optional)
1cupcooked chicken,chopped
Taco shell bowl(optional)
Instructions
Cilantro Lime Dressing
Place all ingredients in a blender or food processor and puree until smooth. Pour into pitcher for serving.
Salad
In a large bowl, combine all ingredients through chicken. Add black olives if you like too.
Toss with a little of the cilantro lime dressing then place in taco shell bowl or on a salad plate.
Sprinkle with a little additional cheddar cheese. Serve additional cilantro lime dressing on the side.
All ingredients can be scaled up or down to accommodate your preferences. You can also substitute your favorite dressing or salsa in lieu of the cilantro lime dressing.
Notes
Want to make a taco shell bowl? Just spray each side of an 8" flour tortilla with nonstick spray, place in an oven-safe small bowl, forming little ruffles in the top, then bake in 425 degree oven for about 10 minutes or until crispy.