Super Quick Tex-Mex Salad

Tonight I whipped up something that reminded me of my days in Texas. A little bit of cumin, lime, and everything saucy. Only took about 40 minutes to make and the result…… y’all  would be impressed.

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Marinate the chicken for about 30 minutes in a Ziploc bag. Here’s what you need inside that bag.

  • 1 lime, rolled on the counter, zested, and juiced.
  • 4 cloves of garlic, crushed in a garlic press.
  • 1 lb. chicken tenders
  • 6 shakes of Cholula hot sauce
  • 1 tablespoon oil
  • Salt and pepper

Shake the salad dressing together in a Ball® jar. I was inspired by this Tex-Mex dressing but I mixed it up slightly.

  • 8 oz. sour cream
  • 2 tablespoons mayo
  • 1 tablespoon lime juice
  • Heaping ¼ teaspoon cumin
  • Heaping ½ teaspoon chili powder
  • ½ cup chunky salsa
  • Chopped cilantro. I failed at having this.
  • Salt

Grill the chicken and prep the other fixin’s for the salad.

  • 3 heads of romaine lettuce, chopped, rinsed, and spun in salad spinner.
  • 2 tomatoes cored, finely chopped, and generously seasoned with salt and pepper. Tomatoes and salt are BFF’s.
  • 6 scallions, finely chopped.
  • 1 can of black beans, rinsed and drained.
  • 1 can of corn, drained.
  • Avocado, sliced and seasoned with S & P. I failed at this step too.
  • Crunchy tortilla strips. I failed at this. I think I deserve a C- at grocery shopping.

After chicken rests, slice it up and put everything together! This made 3 LARGE salads that were incredibly delicious despite my horrible grocery shopping. The only thing I had leftover was beans and corn. Save those for the next stuffin’ session….

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