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Southwest Chicken Salad
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Ingredients:
| 1 1/2 Cups Ranch Dressing |
| 1 Packet Taco Seasoning |
| 2 Boneless Skinless Chicken Breasts |
| Salt & Pepper, to taste |
| 6 Cups Romaine Lettuce, chopped |
| 2 Roma Tomatoes, chopped |
| 1 Cup Corn Kernels, if using canned, drain first |
| 1 Cup Black Beans, drained and rinsed |
| 4 Green Onions, sliced |
| 1/2 Cup Shredded Cheddar Cheese |
| Fresh Cilantro, chopped, for garnish |
| 1-2 Cups Tortilla Chips, crushed |
Directions:
- Heat a skillet or grill pan over medium-high heat. Season both sides of the chicken with salt and pepper. Cook the chicken on each side for 6-7 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Remove the chicken to a cutting board to cool slightly while you prepare the salads.
- In a small bowl, whisk together the ranch dressing and taco seasoning packet. You don’t need to use the entire packet, simply adjust the seasoning to taste. Cover and place in the fridge to chill, until ready to use.
- Assemble the salads in 4 bowls. Add the chopped lettuce then top with the tomatoes, corn, black beans, green onions, and shredded cheese.
- Slice the chicken and distribute evenly over each salad. Then garnish the top with cilantro and crushed tortilla chips.
- Drizzle the dressing over the top of each salad and serve immediately. Enjoy!
| Course: | Dinner, Lunch, Poultry, Salad |
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