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Main dishes

Tex-Mex Chopped Salad

Tex-Mex Chopped Salad recipe
photo by:kraft
I've made this recipe several times and the only thing I change is that I add an extra avocado, and only because I love getting a chunk with every bite. My very picky husb...read more
posted by
attaway3
on 12/2/2013
time
prep:
10 min
total:
10 min
servings
total:
6 servings, 1-1/3 cups each
Magazine Acquisition

What You Need

1
pkg.  (10 oz.) torn salad greens
3/4
cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1
 avocado, chopped
1/4
cup  finely chopped red onions
1/4
cup  KRAFT Lite Ranch Dressing
1/4
cup  TACO BELL® Thick & Chunky Medium Salsa
1
cup  baked tortilla chips, coarsely broken

Make It

COMBINE first 4 ingredients in large bowl.

MIX dressing and salsa. Add to salad; toss to coat.

ADD chips; mix lightly. Serve immediately.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra
Add 2 cups chopped cooked chicken.
Selecting, Ripening & Storing Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
K:54039v4:115845
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