It's easy to achieve the gorgeous look of this salad. Lined up side by side, the colourful ingredients do the work for you!
What do I need ?
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
10 cups loosely packed mixed baby salad greens
3 cups cooked boneless skinless chicken breast strips
4 hard-cooked eggs, chopped
1 can (19 fl oz/540 mL) black beans, rinsed
1 cup Cracker Barrel Shredded Tex Mex Cheese
12 slices fully cooked bacon, crumbled
2 small avocados, sliced
2 cups halved cherry tomatoes
2/3 cup Kraft Rancher's Choice Dressing
1/3 cup salsa
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How do I make it ?
Cover large platter with salad greens.
Top with rows of all remaining ingredients except dressing and salsa.
Mix dressing and salsa; drizzle over salad just before serving.
Kraft Kitchen Tips!
To keep avocados from turning brown, peel, chop and toss them with 1 to 2 Tbsp. lemon or lime juice just before using as directed.
Prepare all ingredients except avocados; place in separate airtight containers or resealable plastic bags. Refrigerate up to 24 hours. Cut avocados just before serving salad; arrange over greens-covered platter with other ingredients as directed. Drizzle with dressing mixture.
A bit of chopped fresh cilantro sprinkled on the finished salad adds an extra hit of Southwestern flavour.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 4 g
Cholesterol 100 mg
Sodium 460 mg
Carbohydrate 12 g
Fibre 5 g
Sugars 3 g
Protein 18 g
14 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.