Prep: 15 Mins

Using leftovers from our Honey 'barbecued' Chicken recipe, this salad will assemble in minutes and can be enjoyed outdoors with a nice glass of iced tea.
Photo: Courtesy of National Honey Board.

Using leftovers from our Honey 'barbecued' Chicken recipe, this salad will assemble in minutes and can be enjoyed outdoors with a nice glass of iced tea.
Photo: Courtesy of National Honey Board.

South of the Border Salad with Honey-Jalapeño Dressing

Ingredients

  • 1/4 cup cider vinegar
  • 2 tbls. honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1 can (4-oz.) ORTEGA Diced Jalapeños
  • 1/4 cup cider vinegar
  • 2 tbls. honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1 can (4-oz.) ORTEGA Diced Jalapeños

Directions

In medium bowl, whisk together vinegar, honey, oil, garlic, salt and jalapeño. Set aside. Divide salad greens between two plates. Layer each evenly with beans, chicken, cheese and tomato. Drizzle with dressing.

*You'll find our chicken recipe under --Honey 'Barbecued' Chicken
In medium bowl, whisk together vinegar, honey, oil, garlic, salt and jalapeño. Set aside. Divide salad greens between two plates. Layer each evenly with beans, chicken, cheese and tomato. Drizzle with dressing.

*You'll find our chicken recipe under --Honey 'Barbecued' Chicken
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