We’re all familiar with the ugly Salad Hall of Shame version of this dish, but now it’s time to try a delicious rendition. We did away with the funky canned ingredients and greasy fried shell and opted for fresh corn, avocado, and tomato and a cumin-flavored Tex-Mex dressing.
What to buy: Pick up a full-sized (17-ounce) bag of tortilla chips so you’ll have enough to serve with the salad and extra to scoop up any leftover sour cream dressing.
Game plan: The chicken can be cooked, shredded, and refrigerated up to a day in advance. For a slacker solution, use the meat from half of a precooked rotisserie chicken (or about 3 cups of meat).
Both the cumin and sour cream dressings can be made up to a day in advance and stored in the refrigerator.
If you’re making the black beans from scratch, you’ll need to do start two days ahead in order to soak the beans overnight before cooking.
For the cumin dressing:
For the sour cream dressing:
For the salad:
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