By Amy Chastain

Staff Writer

The majority of flavorful recipes online don’t travel well when packed and brought to campus. Mexican Lime Salad is a collection of several recipes with an added twist and a campus friendly meal that is full of flavor

Cilantro Lime Ranch Dressing (modified from cookingclassy.com)

1/2 cup light mayo

1/3 cup Greek yogurt

1/3 cup milk

2 tbsp.  Ranch seasoning mix

Handful of cilantro

1 clove garlic, minced

1 lime, juiced

Sriracha Lime Chicken (from lexiscleankitchen.com)

2 chicken breast

3 tbsp sriracha

1 lime juiced

Himalayan salt (or whatever salt possible)

Salad

*Add desired amount of the following*

Layer 1:

Black beans

Corn

Diced and seeded tomato

Guacamole or Salsa

Layer 2:

Lettuce

Layer 3:

Cheese

Tortilla strips or broken tortilla chips

Sriracha lime chicken cut into strips

Steps:

Sriracha lime chicken

1. Whisk together the sriracha, lime juice and salt.
2. Put chicken breast in a Ziploc bag and add the marinade.
3. Make sure the marinade is spread around evenly.
4. Put the chicken in the fridge and let it marinate for at least 20 minutes to an hour. It may be helpful to prep the chicken and come back later to finish the rest.
5. Once the chicken is marinated, cook it over a grill or in a pan.
6. Let the chicken cool and then cut it into strips.

Dressing

1. Put all ingredients in a blender and blend until the cilantro is pulverized and the dressing is a light green color.

Salad

1. Drain black beans and corn and set aside.
2. Seed and dice a desired amount of tomato.
3. Take a plastic container and layer the beans, corn and tomatoes on the bottom.
4. If you are going to put guacamole or salsa in the salad, add it to the bottom layer- Adding wet ingredients to the bottom will help the lettuce stay crisp and fresh when stored.
5. Then layer lettuce on top of the corn, beans and tomatoes.
6. Top the lettuce with cheese, tortilla strips and chicken strips.
7. Put dressing in a separate container and pack with the salad.