Big Weather’s Big Recipe: Steve Stewart’s Superior Salad

This week we close the look behind the scenes in the kitchens of ABC11. We head to Steve Stewart’s kitchen for a great salad recipe.

Yes I said great and salad in the same sentence. Even his kids like it. Let’s go there!


1 head Romaine lettuce, finely chopped
2 grilled chicken breasts, diced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 red onion chopped
1/2 yellow and orange bell pepper, chopped
1 can black beans, drained and rinsed
1 can Mexicorn, drained and rinsed
1 bag tortilla strips for salad
1 bottle of Chipotle Ranch dressing
1/2 cup Mexican Blend shredded cheese

1/4 cup water
1/4 cup honey
1 lime
1 T coriander, finely chopped
Pinch of salt
Crushed Red Pepper Flakes
1 Avocado, freshly cut

1. Pour honey, water and lime juice into the pan and bring to a boil over medium heat
2. Add salt and lime juice to the pan and let stand for 1 minute

3. Remove from heat and add coriander to the liquid and let it cool
4. Mix your vegetables, lettuce, beans, cheese and chicken in a large bowl
5. Serve in individual bowls and drizzle the Ranch over your salad
6. Drizzle over the honey mixture (about a tablespoon) and stir everything together
7. Top With Tortilla Strips
8. Add the avocado slices to the top
9. Enjoy!

This was so good! It has such a great finish with the honey sweetness and a bit of spice from the red pepper flakes. And it’s quite healthy. You could skip the chicken if you want a veggie take, and keep the tortilla strips out to cut down on a bit of fat, but the crunch they add is great. Thank you Steve (and all my colleagues at work), for stepping forward and teaching me something new…and delicious!!!

If you have a great recipe that you’d like me to try, drop me an email and I might post it in this Big Recipe segment. Email Don.

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