This Chili Salad recipe is very similar to a taco salad but is so much more! The warm chili brings a punch of flavor to a salad and is extremely hearty on top of fresh greens. I add tomatoes, cheese, guacamole and spicy peperoncinis all drizzled with a mixture of taco sauce and robust Italian dressing. Oh yeah, this definitely kicks it up a notch! This Chili Salad recipe is perfect when you have left over chili in the refrigerator. The lettuce is a great substitution when you run out of rice or just need to change it up to avoid unnecessary carbohydrates. Either way, warmed chili gives this salad a robust, flavorful, spicy combination that I’ll be making for a long time to come. This Chili Salad recipe is a keeper for sure…
Staying strong is the only choice…
Ali in the Valley
Author: Alison Ball
1 head Lettuce cut in 6 pieces
4 ounces pepperoni thinly sliced
1 cup of cherry tomatoes sliced
1 cup cheddar cheese shredded
1/2 cup of guacamole
1/4 cup black olives
1/2 cup shredded cheddar cheese
1 cup of corn optional
1 cup of chili with beans or use your own leftover or canned.
1 cup of taco sauce mixed with robust Italian dressing
3 cups corn chips optional (kids only version)
In salad bowl, combine all but the chili. Heat chili until bubbly.
Pour over salad, tossing lightly to coat.