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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Spicy Southwest Salad
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Instructions
1
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Assemble chopped vegetables, chicken, beans and cheese on a large plate or bowl.
2
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Mix together ranch dressing, lime juice and taco seasoning until well combined. Serve dressing on the side.
My Calorie Intake
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Tips & Tricks (5)
- Perfectly Seasoned Chicken 🍗Pat chicken dry before seasoning with taco spices, then let it rest for 15 minutes to allow flavors to penetrate deeply and create a flavorful crust when cooked.
- Custom Spicy Ranch Balance ⚖️Mix fresh lime juice into your ranch dressing gradually while whisking, tasting as you go to achieve the perfect tangy-spicy balance without overpowering the creamy base.
- Temperature Control for Juicy Chicken 🌡️Cook chicken to exactly 165°F internal temperature using a meat thermometer, then rest for 5 minutes before slicing to lock in juices and prevent dryness.
- Vegetable Prep Timing 🥒Cut and prepare all vegetables just before assembly, as cucumbers and tomatoes will release water if left sitting, which will wilt your lettuce and dilute the dressing.
- Cheese and Bean Temperature Trick 🧀Warm your black beans gently in a skillet with a pinch of cumin before adding to the salad, and toast the Monterey Jack shreds lightly to enhance their flavor and prevent them from clumping.
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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