Cindy's Southwest Chicken Dinner Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a recipe I made up by taking a few things from a couple different recipes to fit into our own tastes. I used a marinade on the chicken that is half western dressing & half italian dressing that our butcher store here at home makes...it is wonderful and a pink color...then just grill them up and slice onto your salad. You can use any marinated chicken breasts that fit your families tastes. Ingredients:
2 lbs marinated boneless chicken breasts, grilled |
4 stalks romaine lettuce, chopped |
1 1/2 cups kernel corn |
1 1/2 cups black beans |
1 1/2 cups shredded mexican cheese |
bacon bits |
2 eggs, hard boiled and sliced |
2 avocados, diced |
3/4 cup ranch dressing |
3/4 cup salsa, of your choice |
2 teaspoons dried taco seasoning mix |
Directions:
1. Grill your chicken breasts, and slice thin.
2. Roast your corn kernals over high heat in a pan with a little oil (you can add a tsp or 2 of packaged Fahita mix to it as it roasts for a more spicy taste if you like).
3. layer everything onto large plates. Place sliced chicken on top and crumble some nacho chips on top if you like. Drizzle dressing on top and enjoy - .
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