Southwestern Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We like to have this for dinner during the summer - a tasty light meal that doesn't heat up the kitchen. You could serve tortilla chips on the side, if you want. Ingredients:
3 boneless skinless chicken breasts |
1 tablespoon olive oil |
1 tablespoon fajita seasoning mix or 1 tablespoon taco seasoning |
4 1/2 cups lettuce, assorted, torn |
2 tomatoes, cut in wedges |
1/2 cucumber, peeled and slices |
4 green onions, chopped |
1 avocado, diced |
1 cup corn, thawed |
1 cup black beans |
1/4 cup cilantro, chopped |
cilantro salad dressing (purchased or use recipe 30146 cilantro dressing for salads by bergy) |
Directions:
1. Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm.
2. While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
3. Slice chicken 1/4 thick, against the grain, and add to salad. Toss with dressing to taste.
4. Serve immediately.
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