Tuesday, July 17, 2012

Santa Fe Chicken Salad

Santa Fe Chicken Salad

1 head iceberg lettuce
1 head romaine lettuce
3 lb. Tomatoes diced
1 can olives, drained & sliced
2 can corn, drained
2 cans black beans, rinsed and drained
1 bottle salsa ranch dressing (or add jar of salsa to ranch dressing and sugar)
3 limes -sliced into quarters to squeeze over salad (I don't usually have these on hand to add)
1 package Mexican shredded cheese
4 chicken breasts, grilled & seasoned & sliced into strips (season with fajita seasoning before grilling)
tortilla strips or tortilla chips slightly crushed

Grill chicken and season to taste, then slice into thin strips. Throw together in a large bowl the following: shredded lettuce, diced tomatoes, prepped olives, drained corn, rinsed & drained black beans. Toss ingredients. Add chicken breasts and shredded cheese into the salad and toss. Top with tortilla strips or crushed tortilla chips. Pour dressing on top. Serve with a side of lime for those who wish to drizzle it over salad.

This makes a lot of salad—I usually half the recipe for our family

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