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Mexi Salad

×2 · Serves 20

A mellow, Southern California–style Mexi salad with romaine, mesclun, avocado, tomatoes, corn, black beans, tortilla chips, and cilantro-cumin dressing.

  • 4 cups romaine lettuce, chopped
  • 4 cups (80 g) mesclun greens
  • 1 avocado, diced
  • 1⁄2 cup cherry tomato, halved
  • 1⁄2 cup carrot or orange bell pepper, shredded
  • 1⁄2 cup canned corn kernels, drained and rinsed
  • 1⁄2 cup canned black beans, drained and rinsed
  • 1 cup tortilla chip, plain salted
  • 1⁄4 cup cilantro leaves and tender stems, torn

Combine all of the ingredients in a large stainless-steel bowl.

  • 2⁄3 cup cilantro cumin dressing

Top with the dressing, and using tongs, toss until well mixed and dressed.

  • 1⁄2 cup roasted chicken breast (optional), cubed

Optionally topped with roasted chicken breast.

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