~ My Southwestern Chicken Salad ~

Cassie *

By
@1lovetocook1x

One of my favorite salads. The recipe measurements are for one salad. Double or triple for more servings.


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Rating:

Comments:

Serves:

meat is for many servings ~ Salad ingredients is for 1 individual serving

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

FOR THE CHICKEN - I MAKE A BATCH OF THIS CHICKEN AND FREEZE INDIVIDUAL PORTIONS.

4
boneless, skinless chicken breasts, thinly sliced
1 tsp
each - salt, paprika, sugar
2 tsp
chili powder, hot
1/4 tsp
each- cumin, garlic powder & cayenne pepper
1/2 tsp
onion powder
1 Tbsp
corn starch
1 tsp
chicken buillon granules
1/3 c
water

SALAD INGREDIENTS I USED - PORTIONS ARE 1 SALAD - DOUBLE OR TRIPLE TO YOUR NEEDS

1 c
ice burg or romaine lettuce
1/8 c
each - black beans, fire roasted corn, sliced black olives, fine diced sweet onion
1/2
chopped roma tomato
1/8 - 1/4 c
mexican cheese blend
assorted
colors of crushed tortilla chips.

DRESSING - YOU CAN MAKE AS MUCH AS YOU LIKE - THIS WAS MY MEASUREMENTS FOR 1 PERSON

3 Tbsp
ranch dressing - your favorite
1 - 1 1/2 tsp
taco seasoning - i use hot

Directions Step-By-Step

1
For chicken preparation

Mix the spices in a small bowl. Set aside.

In a large skillet over med - high heat, add 1 - 2 tbsp oil.

Add chicken strips and cook until browning and no longer pink in center, turning to brown evenly. Add water and seasoning and cook for about 5 minutes - tossing to coat chicken evenly in seasoning.

Cool and bag for future use unless using all now for salads. I usually use 1/2 breast per salad.
2
For salad

Plate lettuce, add corn, beans, cheese, onion, tomato, chicken strips, olives and tortilla crumbles. Salt & pepper if desired.
3
Dressing - for 1 portion - in a small bowl, measure out 3 tablespoon ranch dressing and desired amount of taco seasoning. Mix and serve with salad.
4
Enjoy!

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads
Main Ingredient: Chicken
Regional Style: Southwestern