5 mexican chopped salad vinaigrette Recipes

uncooked rotelle pasta (8 oz), whole kernel corn, drained, black beans, rinsed and drained, green bell pepper, chopped (if using chopped frozen bell peppers it is 1 1/2 cups), shredded cheddar cheese, thick & chunky salsa, chopped fresh cilantro or 1/3 cup parsley, vinaigrette dressing

skinless, boneless chicken breast halves, kosher salt, divided, freshly ground black pepper, mexican pork chorizo, casings removed, sliced onion, diced carrot, diced yellow bell pepper, diced red bell pepper, diced green bell pepper, unsalted chicken stock, chopped fresh cilantro, green salad with simple vinaigrette

bulgar wheat, boiling water, zucchini, diced, corn, jalapeno jack cheese, diced, cilantro, minced, scallion, chopped, black beans, drained & rinsed, orange juice, lime juice, jalapenos, seeded & minced, olive oil, cumin, salt

boneless skinless chicken breasts, kosher salt, flour tortillas, shredded cheese (mexican blend ), mixed baby lettuces and spring greens, washed, dried and torn, citrus vinaigrette (see recipe below ), cooked corn kernel, sliced roasted peppers (red, yellow or poblano), salsa (see tomato ), chimichurri sauce (see ), ripe avocado, quartered and cut into fan, olive oil, rice wine vinegar, orange juice, dijon mustard, honey, minced garlic, minced shallot, chopped fresh cilantro