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Tex Mex Salad with Cilantro Honey Dressing

By Bree Hester
Created January 10, 2017
A hearty tex-mex inspired salad with crunch peppers, onions, and tortilla chips. A sweet and tart cilantro dressing make this a winner.
Tex-Mex Salad

When it is cold and dreary outside and you need something summery and colorful to remind you that winter will not last forever, make this salad. With bright hues of red, purple, orange and lots of green, it’s a feast for your eyes, as well as your stomach. And the sweet-tart dressing is one of my absolute favorites. It also has a nice herbal hit from the fresh cilantro, and is a snap to make in the blender.

At my house, we eat a lot of salads like this. At the beginning of the week, I’ll grill or bake a few extra chicken breasts or steaks to keep on hand to add to a salad later in the week. The protein takes a simple salad and turns it into a good-for-you meal. You can easily make this vegetarian. Just add an extra helping of beans to bump up the protein.

Ingredients

    • 4boneless skinless chicken breasts
    • 1/4cup honey
    • 1/4cup lime juice
    • 1/2teaspoon salt
    • 1/4teaspoon pepper
    • 1/3cup olive oil
    • 1cup fresh cilantro leaves
    • 3cups tortilla chips
    • 8cups shredded lettuce
    • 1/2cup finely chopped red bell peppers
    • 1/2cup finely chopped red onion
    • 1/2cup rinsed drained Progresso™ black beans (from 15-oz can)
    • 1/2cup shredded Cheddar cheese (2 oz)

Directions

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

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