Here’s what I’m putting on the table this 4th of July weekend! We’re having some friends over tonight and I’m planning out my best party spread: another giant bowl of this southwestern inspired salad, aka inspired by my years working at Chili’s/insert nerd emoji here. We’ll fire up the grill for burgers and there will also be skillet cornbread, plenty of cookies, and another icebox cake. I want to hear everything you’re making, so spill the beans below!
Can I just say something? It’s so refreshing to finally have space in our backyard to entertain. It’s most certainly not an outdoor oasis or one of those dreamy HGTV backyards with hanging porch lights and glistening garden fountains but there’s a place to roast s’mores, a table, and bug spray so really… what else does one need?
Cool backyard space = future project.
For now, let’s focus on the eats. That’s definitely something we can perfect.
Whether you’re hosting a party this weekend or headed to a potluck BBQ, make this easy chopped salad. It’s got everything from fresh corn and avocado to grilled chicken and zesty taco seasoning. Something to please everyone at the party and oh yeah, there’s tortilla chips* too. It’s quite literally a giant fiesta of flavor and texture in 1 bowl.
*The best salad crunch!!
We had something like this at Chili’s called the explosion salad– I think it’s still on the menu, right? I hope you’ve had it before. For this homemade version, I just chopped everything up and used less lettuce. So it’s a “stuff” salad, not a lettuce salad. I know you get me.
These are the ingredients you’ll need and some substitutions you can make:
You could certainly leave out the chicken to make this more of a side salad, which would be especially perfect if you’ve got a lot of meat happenin’ on the grill. Also: there might be gluten conscious folks at your festivities this weekend, so make sure you’re using corn based (and certified GF) tortilla chips. Sometimes tortilla chips can be made with wheat-based tortillas, so check the bag if it’s a concern.
This dressing. Honey jalapeño greek yogurt dip (with fresh lime juice) making another appearance!
But this time as a salad dressing. And this time, a few slight changes and a hefty dose of taco flavor. The taco seasoning addition really finishes the entire salad off with the necessary fiesta flavor it needs. Tasty without it, bangarang with it.
The “dressing” is intense with flavor. Also very thick since the base is all Greek yogurt– and not mayonnaise. I figure we can keep our savory food healthier and indulge in 2nd helpings of homemade whipped cream, yes?
A salad for people who get bored with salad. And also for people who love Chili’s.
Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2! Add the tortilla chips right before serving.
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
I love serving cookies as dessert because they’re the essential make-ahead recipe. I default to cookies since cookie dough usually has to chill and even if not, cookies are always still just as tasty the next day or day after. Not to mention, everyone LOVES cookies especially ones with sprinkles and/or M&Ms. And cookies travel well! I made these cake batter chocolate chip cookies yesterday. Chilled the dough in the early afternoon, then baked them later on. Dessert for the entire weekend!
Also made these rainbow M&M cookies on Snapchat yesterday! (@sallysbakeblog) 🙂