Chicken Taco Salad Recipe with Probiotic Salsa Dressing
So you’ve got some leftover rotisserie chicken, green salad mix, a few veggies and some wildbrine Salsa Rojo on hand. Well then, you’ve got a tasty meal. This salad is fantastic for any weeknight dinner or a backyard barbecue, but it also brims with probiotic goodness. It not only tastes good, it’s good for you.
2 cups grilled or roasted chicken, diced or shredded
1 cup sliced or chopped black or green 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
A few squirts of wildbrine red sriracha, if desired
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.