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Make-Ahead Chicken Taco Salad from Kevin Curry
Ingredients
  • subheading: For the Dressing:
  • ¾ cupmild red enchilada sauce
  • 2 teaspoonswhite or red wine vinegar
  • 2 teaspoonsground cumin
  • 1 tablespoonhoney
  • juice from ½ lime
  • 2 tablespoonsolive oil
  • subheading: For the Salad:
  • 4 cupsfinely chopped lettuce
  • 2 Roma tomatoes, seeded and diced
  • 1 cupcanned black beans, drained
  • ½ cupcanned corn, drained
  • 8 ouncescooked rotisserie chicken meat, chopped
  • Cotija queso or queso fresco, for garnish
  • crushed tortilla chips, for garnish
Steps
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