Layered Nacho Salad

You are here

Ingredients

2 tablespoons Texas Red
2 large avocados, peeled, pits removed, diced
Juice of 2 limes, divided
3 cups cooked chicken, shredded
2 heads romaine lettuce, cut into 1/2 inch pieces
1 -14ounce can black beans, drained and rinsed
6 scallions, diced
1 orange or red pepper, 1/4 inch diced
2 tomatoes, 1/4 inch diced
3 cups tortilla chips, broken
1 cup cheddar cheese, grated

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
20 minutes
Total Time: 
20 minutes
Serving size: 
10

Directions

1. Mix the juice of 1 lime with the avocado. Set aside.
2. In a large bowl combine the remaining lime juice with the chicken and Texas Red Seasoning.
3. In 8 clear jars or 1 large serving bowl, layer the lettuce, chicken, beans, scallions, pepper, chips, and cheddar cheese.
4. Top the salad with the prepared avocado.
5. Serve with salsa, hot sauce, sour cream and tortilla chips.
See Victoria's suggestions for gluten-free substitutions for this recipe here.

Comments

Please login to post a comment:

Recipe Tip:
If you are making this salad ahead, add the chips layer just before serving to keep them crisp. Ground beef can be substituted for chicken if desired.
Texas Red

Contact Us

 
Corporate Office
17A Gill Street, #4
Woburn, MA 01801
 
or by email at info@vgourmet.com
 
(800) 403-8981 toll free
(781) 935-9979 fax