Mexican Chopped Salad With Crispy Tortilla Chips

Chop the salad ingredients in a 15-inch Holland wood bowl using a Mezzaluna knife.

Cut the tomatoes in half to prevent them from exploding while chopping.

Batch prep salad ingredients ahead of time to speed up the process.

Add fresh lime juice to the chopped salad, using fresh limes for better juice yield.

Add ground cumin to the salad for flavor.

Incorporate salsa into the salad, using either mango lime salsa or red salsa.

Add cooked pinto beans (or black beans) to the salad.

Include cooked oat groats as a substitute for brown rice.

Add fresh corn cut off the cob to the salad.

Mix in fresh chopped cilantro and green onions.

Pour the chipotle nacho cheese sauce over the salad, heating it in the microwave if necessary.

Arrange the salad ingredients in a visually appealing manner in the bowl.

Cut corn tortillas into strips and air fry them at 375°F for about 5 minutes, adjusting time based on thickness.

Decorate the salad with the crispy tortilla strips.

Equipment Needed

Dietary

Allergens