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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
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I served this at a BBQ and everyone loved it. I did not put the garnishes on the side for everyone, I just mixed them right into the salad so the food line would not get held up. Time includes chilling time. Ingredients:
1/4 cup cider vinegar |
3 tablespoons honey |
1 1/2 teaspoons cumin |
1/4 teaspoon salt |
1 tablespoon olive oil |
4 boneless skinless chicken breasts, cut into 2-inch strips |
1/2 teaspoon garlic salt |
16 ounces frozen corn, thawed |
1 cup chopped plum tomato |
15 ounces black beans, rinsed and drained |
5 green onions, chopped |
1 red bell pepper, chopped |
10 ounces lettuce (bagged mix) |
2 avocados, peeled and chopped |
2 cups monterey jack cheese, shredded |
6 ounces corn chips, slightly crushed (blue corn) |
1 cup sour cream |
16 ounces thick & chunky salsa |
Directions:
1. Mix dressing ingredients and set aside.
2. Heat oil in skillet. Sprinkle chicken with garlic salt, saute in pan until no longer pink, about 5 minutes.
3. Combine cooked chicken, corn, tomatoes, black beans, onions and red pepper in large bowl; stir in dressing.
4. Chill at least 1 hour (can be prepared a day ahead).
5. When ready to serve, combine chicken mixture with lettuce. Serve with remaining garnishes - each diner garnishes own salad as desired.
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