Thursday, March 4, 2010

Southwestern Chicken Salad

This is one of my favorite salads because #1 it's filling and #2 you can use leftovers (if there were any) for taco salad, burritos or tostadas.

Southwestern Chicken Salad

Romaine lettuce washed and chopped
1-2 chicken breasts
Zesty Italian dressing
Lime (or lemon)
Black Beans
White Corn
Tomatoes
Avocado
Cilantro
Corn Tortillas (optional- here's a recipe for corn tortillas)
Marinate the chicken with Zesty Italian dressing and a bit of lime or limeaid (and sprinkle with montreal chicken seasoning if you have any). Cook chicken on the grill or in the oven (broil on hi for 10 minutes on each side) just until pink is gone- do not overcook. Slice into thin strips.

Heat black beans, corn and rice until warm. Serve with chicken over chopped romaine lettuce and top with desired toppings. Squeeze fresh lime or lemon juice over entire salad. Cilantro can be cooked with the chicken or just chopped and sprinkled on top of the salad.

For tortilla strips, cut corn tortillas into 1" strips. Heat oil and fry strips until golden brown OR broil in the oven until crispy. I love my chips with fresh lime juice or lime aid (just brush on with pastry brush).

*For yummy dressing- Cheesecake factory serves this salad with BBQ Ranch dressing- mix half ranch dressing and half bbq sauce. Toss dressing with lettuce and then add remaining toppings. YUM.
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