frito salad
Chicken
Frito Salad
This Frito salad is a great summer salad, and summer is right around the corner. Ground chicken, fritos, Cheddar cubes, corn, chili beans, and tomatoes are tossed with Romaine lettuce and Catalina dressing, and topped with sliced avocado. The vibrant colors are a big plus.
Ingredients
- 1/2 pound ground chicken
- 1 teaspoon taco seasoning
- 2 teaspoons water
- 1 head romaine lettuce, chopped
- 2 tablespoons california french dressing, such as kraft catalina®, or more to taste
- 15 ounces chili beans
- 1 cup chopped tomatoes
- 1 cup cubed sharp cheddar cheese
- 2 cups corn chips, such as fritos®
- 1/2 cup drained canned corn
- 2 avocados, sliced, for garnish
Directions
- Cook and stir ground chicken in a skillet over medium-high heat, breaking up large clumps with a spatula, until browned and crumbly, about 7 minutes. Stir in taco seasoning and water; set aside.
- Add lettuce to a large salad bowl. Drain off the first 1/2-inch of liquid from chili beans; add beans and remaining liquid, tomatoes, and dressing to lettuce; toss to coat.
- Add cheese, corn chips, and corn. Add chicken, toss again. Divide onto serving plates and add sliced avocado pieces. Serve and enjoy.
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