With warm weather and Cinco de Mayo on the way Mexican inspired food has been on my mind. This salad is layered with lettuce, shredded chicken, crumbled tortilla chips, peppers, beans, and a simple guacamole spiced with my Texas Red Seasoning that serves as the dressing.
2 large avocados, peeled, pits removed
2 tomatoes, 1/4 inch diced
2 tablespoons Victoria Taylor’s Texas Red Seasoning
2 heads romaine lettuce, 1/2 inch cuts, crisp end only
3 cups chicken, cooked, shredded
3 cups tortilla chips, broken
1 can black beans, drained, rinsed
6 scallions, diced
1 orange or red pepper, 1/4 inch diced
1 cup grated cheddar cheese
salt and pepper to taste
Mix avocado and tomatoes with Texas Red Seasoning. Mash together to make guacamole. Layer lettuce, chicken, chips, beans, scallions, pepper, and cheddar cheese in a clear glass bowl to see the colorful layers. Top with the guacamole.
Cover and chill for 30-60 minutes before serving. Serve with extra cheddar cheese, salsa, and tortilla chips. Ground beef can be substituted for chicken if desired.