Chef notes

Who doesn’t love tacos for dinner? Taco bowls are a fun take on old-fashioned casseroles and this recipe couldn't be easier to make. This no-cook salad comes together in less than 10 minutes, thanks to the use of prepared rotisserie chicken.

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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

Fulfilled by

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.