Loaded Mexican Salad
Loaded Mexican salad – it has everything. Sweet potato fries, jammy eggs, and it’s loaded with flavour. Yes, it might take a bit of work, yet with some careful preparation this salad is a feast fit for a family dinner. Let’s get cooking!
Servings: 6
Ingredients
- cast iron skillet chicken 5-7 thighs
- sweet potato fries full pan
- 1/2 a red green and yellow pepper
- 1 small red onion
- 2 tablespoons of grape seed oil
- jammy eggs 3 eggs
- avocado slices about 2 avocados
- spring salad mix one box
- black bean dip
- avocado cilantro dressing
Instructions
- Okay - you can see this recipe pulls on a lot of my favourites. That black bean dip is oh, so good. First, though, after the chicken is done, get those fries in. Then cook the eggs.
- Next, get that pepper and onion mix sautéing in the pan. Add salt to taste.
- Get a large and wide bowl out - this salad looks beautiful when all spread out. In the bottom lay out the spring salad mix.
- Then top with the fries and veg. Add in the chicken, jammy eggs, and the avocado slices.
- Looks so beautiful. Top with bean dip and avocado cilantro dressing. Done. Time to eat up and enjoy this feast of a salad.