Southwestern Wedge Salad Recipe

Southwestern Wedge Salad Recipe

  • 1 head Tanimura & Antle® Iceberg Lettuce
  • 2 cups shredded cooked chicken
  • 1 cup black bean and corn salsa
  • 1/2 cup crumbled queso fresco or shredded Mexican cheese blend
  • 1/2 cup sliced ripe olives
  • Crispy tortilla strips or chips
  • Black bean and corn salsa (optional)
  1. Core lettuce; rinse and drain well. Cut into 6 wedges.
  2. Combine chicken and 1 cup salsa; spoon over lettuce. Top with cheese, olives and tortilla strips. Serve with additional salsa, as desired.
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