Tex Mex Salad With Cilantro Honey Dressing Recipes

TEX-MEX SALAD WITH CILANTRO-HONEY DRESSING

Steps:

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

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Steps:

• Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
• Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

TEX-MEX CILANTRO-LIME VINAIGRETTE

Steps:

• In a blender or food processor fitted with the metal blade, combine the vinegar, lime juice, garlic, chipotle chilies, honey and salt; process until thoroughly combined and smooth. With the machine running, gradually add the olive oil in a thin, steady stream to form an emulsion. Add the cilantro and pulse or process to combine.