Ripe tomatoes, red peppers and Anaheim chilis set our fermented salsa off! The green Napa cabbage gives it a nice crunch too. Go ahead, dip that chip in and see for yourself.


wildbrine® Grilled Chicken Taco Salad with wildbrine® Salsa Rojo Dressing



2 cups grilled chicken, diced or shredded
1 small can of sliced or chopped olives
1 15.25 oz. can of corn, drained and rinsed
1 pint grape tomatoes, cut in half
1 15 oz. can black beans, drained and rinsed well
½ cup green onions, thinly sliced
1 medium head of lettuce, washed, dried & shredded
1 ½ cups coarsely chopped tortilla chips
8 oz. shredded cheddar cheese
2 cups wildbrine® Salsa Rojo dressing


To prepare wildbrine® Salsa Rojo Dressing:

1 18 oz. jar of wildbrine® Salsa Rojo
3 TBSP sour cream
1/2 cup safflower oil
2 small garlic cloves
salt to taste

Place all ingredients in a blender or food processor and blend until smooth.


Combine the grilled chicken, lettuce, black beans, corn, cheese, olives, tomatoes, and green onion in a large bowl. Drizzle with Salsa Rojo dressing and toss gently to combine. Sprinkle with tortilla chips and serve