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1
Wash salad greens and place in a large bowl.
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2
Dice tomatoes and add to salad greens.
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3
Salt and pepper to taste.
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4
Drain the black beans and corn.
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5
Add both to salad greens.
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6
Add the shredded cheese.
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7
Mix well.
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8
I make the salad both with or without the chicken.
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9
It's fabulous either way.
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10
Crush the tortilla chips and set aside.
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11
You add these to the salad immediately before serving so that they stay crisp.
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12
To make the dressing - get a small bowl and add the Raspberry Vinaigrette, honey and guacamole -- mix well and pour on the salad mixture when ready to serve.
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13
I came up with this recipe after eating at Chile's Restaurant and ordering their Quesadilla Explosion Salad.
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14
We absolutely fell in love with it.
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15
This salad is my version of Chile's Salad -- my family tells me that it's actually better, although I'm not sure that's true, I do believe it's just as good.
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16
I believe the salad dressing is one of the main ingredients that makes this salad special.
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17
I buy Ken's Lite Steakhouse Salad dressing (Raspberry Walnut Vinaigrette) at Wal-Mart and I also buy the AvoClassic Guacamole at Wal-Mart too.
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18
You can find it in the produce section, usually next to bagged salad greens and fresh packages of herbs.
