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Tex-Mex Salad with Cilantro-Honey Dressing

  • Prep 15 min
  • Total 15 min
  • Servings 4

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

Bree Hester Bree Hester
December 1, 2011

Ingredients

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

Hide Images
  • 1
    Cook chicken as desired until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 2
    Meanwhile, in blender, place honey, lime juice, salt, pepper, oil and cilantro. Blend with on/off pulses until dressing is smooth. Set aside.
  • 3
    In each serving dish, place 3/4 cup tortilla chips. Top each with lettuce, bell pepper, onion, beans and cheese.
  • 4
    Cut cooked chicken breasts into slices; place on top of salads. Drizzle dressing over top of each salad.

Expert Tips

  • This salad recipe is also great with leftover chili or steak instead of the chicken.
  • Add a dollop of sour cream, salsa and guacamole to make this salad even heartier.

Nutrition Information

No nutrition information available for this recipe

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