This light southwest summer salad pairs well with Modelo or a crisp glass of sauvignon blanc.
By FRUGAL FRAN
Fancy meals on a budget are my thing and this recipe for my favorite southwest summer salad offers big taste, but costs little to make.
Here’s what you'll need:
2 Hearts of Romaine
1 bag Tyson blackened chicken strips
1 bag Trader Joe’s roasted corn
½ carton cherry tomatoes (I use champagne)
Your favorite cheese – can be cotija, shredded cheddar, Colby jack, habanero jack - you just need 1-2 cups shredded or crumbled.
2 cups lightly crunched tortilla chips
Salsa Ranch or salsa and Ranch – or your favorite dressing
Black olives (if you prefer)
Diced red onion (if you prefer)
Chop the hearts of romaine into bite size pieces leaving off the root (put that in your compost pile) and add to salad bowl.
Cook the Tyson blackened chicken strips in the air fryer or oven per instructions on the back of the bag. I find the air fryer leaves them perfectly crisp to pair with the salad. It doesn’t take long!
Once they are finished cooking – chop into bite sized pieces.
Cook one bag of frozen Trader Joe’s roasted corn in a skillet with 2 tablespoons of olive oil.
Season with chili lime seasoning or garlic salt and cayenne pepper with a squeeze of lime juice.
Halve your cherry tomatoes and dice your avocado into chunks, set aside.
Crunch two handfuls of tortilla chips to use as croutons.
Assemble all ingredients minus the dressing in your salad, bowl – toss to combine.
Serve this filling and delightfully light summer salad with a Modelo beer or a nice glass of sauvignon blanc.