Chef notes

No-cook tacos that can be made ahead? Sign us up. Taco Tuesday will never be the same once you try this easy salad. It’s basically like a deconstructed taco — all of the fillings that would go into a tortilla are tossed in a bowl like a salad, then topped with crushed tortilla chips. No mess, no stress!

Canned ingredients from the pantry and pre-cooked or leftover proteins are the name of the game with this recipe. Top shredded lettuce and chopped tomatoes with canned black beans, corn (you could thaw out some frozen corn instead of canned if desired) and chopped rotisserie chicken. These flavors play on the traditional taco fillings, but feel free to experiment with whatever you have in your kitchen. Canned pinto beans are a good substitute for black beans, and you can use any cooked proteins you might have leftover from the night before. Thin slices of steak or juicy shrimp are great stand-ins.

The most flavorful part of this salad comes in the form of its dressing. The base is store-bought enchilada sauce, which gives everything a bit of a smoky, spicy flavor. Just mix it with some vinegar, lime juice, cumin and honey and it’s ready to go. Simply pile all of the ingredients into bowls and give everything a toss, then serve the salad with some crushed tortilla chips on top. You can also add some sliced avocado, crumbled cotija cheese or a dollop of your favorite salsa before serving.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

For the Dressing

3/4 cup mild red enchilada sauce
2 teaspoons white or red wine vinegar
2 teaspoons ground cumin

1 tablespoon honey
juice from 1/2 lime
2 tablespoons olive oil

For the Salad

4 cups finely chopped lettuce
2 Roma tomatoes, seeded and diced
1 cup canned black beans, drained
1/2 cup canned corn, drained

8 ounces cooked rotisserie chicken meat, chopped
Cotija queso or queso fresco, for garnish
crushed tortilla chips, for garnish

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Preparation

In a medium mixing bowl, whisk together enchilada sauce, vinegar, cumin, honey and lime juice. Slowly drizzle in olive oil, whisking constantly, until emulsified.

In a large mixing bowl, add all of the salad ingredients, then drizzle the dressing on top. Toss together, garnish and serve.