We recently spent a glorious weekend in Muskoka with the PC team, including the multi talented Andrea Buckett, who happens to be George Weston LTD’s ExecSous, in addition to being a terrific yoga instructor.

Over the course of our #PCSummer retreat we got to taste lots of amazing dishes, and are super excited to be able to share one of our favourites with you, the Chipotle Taco Salad!

Whether you’re whipping something together for a potluck, entertaining pals in your backyard or wanting to try something new for dinner, you can’t go wrong with a salad that incorporates tortilla chips and cheese; it’s just not possible!

What you’ll need:

  • 12 cups (3L) – Chopped Romaine Lettuce Hearts
  • 1 pkg (255 g) – PC® Grape Tomatoes, halved lengthwise
  • 1 cup (250 mL) – Canned Black Beans, drained and rinsed
  • 1 cup (250 mL) – Corn Kernels
  • ¾ cup (175 mL) – Red Onions, thinly sliced
  • ½ cup (125 mL) – Green Onion, thinly sliced
  • ½ cup (125 mL) – Fresh Coriander, chopped
  • 1 ½ cups (375 mL) – PC® Monterey Jack Cheese with Jalapeno Peppers, grated
  • 1 bag (99 g) – PC® Chili Lime Flavoured Tortilla Strips
  • 2/3 cup (150 mL) – NEW! PC® Chipotle Ranch Dressing
  • 1 – Avocado, pitted, quartered lengthwise and sliced

How we do:

  1. Toss together lettuce, tomatoes, beans, corn, red onion, 1/4 cup (50 mL) of the green onion, 1/4 cup (50 mL) of the coriander, the cheese, three-quarters of tortilla strips and the dressing.
  2. Transfer to serving platter; top with remaining green onion, coriander and tortilla strips. Garnish with avocado.

TIP: Add BBQ chicken or tofu for a dinner option.

CONTEST!

We’re giving away a $50 PC gift card! Enter by tweeting: Hey @shedoesthecity, I’m all about a #PCSummer!

Contest closes August 14th. Good luck!