If loving salad is wrong I don’t want to be right!!! This Crunchy Chopped Salad with Jalapeño Lime Ranch is PERFECTION, especially when you top it with my BBQ Chicken 🔥 The crunchy salad paired with the creamy and tangy ranch with a punch from the lime and jalapeño… it really doesn’t get more delicious than that! Hope you love this one as much as I do!
Crunchy Chopped Salad with Jalapeño Lime Ranch
Ingredients
- 3 cups iceberg lettuce chopped
- 3 cups romaine lettuce chopped
- 1/4 red onion diced
- 1 green onion chopped
- 1/4 cup cilantro chopped
- 2 cobs of fresh corn kernels removed
- 3/4 cup cherry tomatoes halved or quartered
- 1 15 oz can black beans drained and rinsed
- 3 oz raw sharp cheddar cheese shredded
- 3 corn tortillas
- Avocado or olive oil for frying
- Kosher salt & pepper
Jalapeño Lime Ranch:
- 1/3 cup mayonnaise
- 3 tbsp sour cream
- Juice from 1 lime
- 1 green onion
- 2 tbsp jalapeño
- 1 clove of garlic or 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1/4 tsp dried parsley
- 1/4 tsp pepper
Instructions
-
First, make the dressing. Add all ingredients to an immersion blender and blend until smooth. Store in the refrigerator.
-
Next, make the tortilla crisps. Heat enough oil to fully coat a medium skillet over medium heat. Add one tortilla at a time and cook for 1-2 minutes each side, or until golden brown and crispy. Finish with a pinch of salt and cut into small squares.
-
In a large bowl, toss together all ingredients for the salad. Start by using 75% of the ranch and add more as needed. Season to taste and serve immediately.
62