Grilled Mexican Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We have a fun little restaurant that is only open for lunch. They specialize in different varieties of salads. This is one of my favorites! I use Awesome Fajita Marinade for the chicken breasts. Ingredients:
1 lb marinaded boneless skinless chicken breast |
2 heads romaine lettuce, chopped |
1 cup black beans (drained) |
1 cup white corn, drained (canned or frozen) |
4 roma tomatoes, chopped |
1 (6 ounce) can drained and sliced olives |
5 -6 chopped green onions |
2 avocados, diced |
1 cup shredded mexican blend cheese |
8 ounces tortilla chips, crushed |
3/4 cup ranch dressing |
3 -4 tablespoons taco seasoning |
Directions:
1. Grill chicken breasts on grill, on low heat till centers are no longer pink (times will vary depending on grills).
2. In a large bowl put in lettuce, black beans, corn, onions, olives, avocados, cheese, and cooled chicken.
3. Toss and set aside.
4. Mix dressing w/ taco seasoning, set aside till time to serve.
5. When ready to serve, toss w/ cheese and dressing until all ingredients are incorporated and serve.
6. Time does not include cooking time.
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