Southwestern Chicken Salad

Ingredients: (you can omit the chicken, use fat free dressing)
1 1/2 cup ranch salad dressing
3 boneless, skinless chicken breasts
1 fresh jalapeno pepper
1 head green leaf lettuce (a band around it will say, green leaf lettuce)
2 limes
3 roma tomatoes
14 oz can black beans
1 can white shoe peg corn (small can)
1 small red onion
8 oz block cheddar cheese
1 bag tortilla chips

I prepare the chicken in the Deep Covered Baker and the salad will be displayed on the beautiful bamboo platter..

Below is how I prepare the recipe…

Wash and trim chicken breasts. Place in deep covered baker. Sprinkle with 1 tablespoon Southwestern Seasoning. Juice 1 lime over chicken. Cook in microwave for 12-15 minutes.

Wash and cut up lettuce. Place in salad and berry spinner. Spin until lettuce is dry. Place lettuce on Large bamboo platter.

Cut jalapeno in half and remove all seeds and membranes. Chop half of pepper into small pieces and sprinkle over lettuce.

Slice tomatoes and place over lettuce.(I normally take the seeds out of the tomatoes but you do not have to)

Using a mandolin or chef’s knife, thinly slice red onion and add to salad.

Open black beans with can opener. Drain in small colander and bowl. Rinse beans thoroughly and let them dry prior to adding to the salad.

Add corn (drained)

Grate cheese over salad.

Remove chicken from microwave. Chop using salad choppers. Spoon chicken over salad.

Place ranch dressing in Easy read measuring cup. Add 1 tablespoon Southwestern seasoning and juice of one lime using citrus press.

Drizzle dressing over salad.

Top with crushed tortilla chips. Toss with beaded serving set and serve.

Bon Appetite!

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