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HERDEZ® Southwest Chipotle Salad with Fresh Corn Salsa

"Using HERDEZ® new cooking sauces as my inspiration, I came up with this salad. It is so packed with flavor you won't miss the salad dressing. Quick, easy, and healthy too!"
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2 h 35 m servings 247 cals
Original recipe yields 4 servings

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  1. In a bowl, mix together 1 clove garlic, juice of 1/2 lime, and 1/4 cup cooking sauce. Pour over the sliced meat in a bowl and toss to coat. Marinate in refrigerator at least 2 hours.
  2. In another bowl combine corn, bell peppers, jalapeno pepper, red onion, 1 clove garlic, juice of 1/2 lime, and 2 tablespoons cooking sauce; mix gently. Refrigerate 1 to 2 hours to allow flavors to blend.
  3. Heat 1 tablespoon olive oil in a heavy skillet over high heat. With tongs, add half the meat to pan in a single layer; do not stir for at least a minute. Turn meat and cook for another 30 seconds. Remove to a clean plate.
  4. Repeat with 1 more tablespoon olive oil and other half of meat, allowing pan to get very hot again first.
  5. Top lettuce with meat mixture, corn salsa, cheese, pepper rings and any other toppings you desire. You can serve with your favorite salad dressing, but this salad is so packed with flavor that none is needed.

Nutrition Facts

Per Serving: 247 calories; 13 g fat; 17.3 g carbohydrates; 17.7 g protein; 29 mg cholesterol; 215 mg sodium. Full nutrition

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A delicious healthy salad! Just enough heat and tons of flavor. I used a flat iron steak instead of flank steak, because that is what I had on hand. Also put the oil into the marinade and then...