southwestern salad
I prefer to use my Cilantro-Lime Chicken in this salad but you can use plain chicken or season it your way. http://www.justapinch.com/recipes/main-course/main-course-chicken/cilantro-lime-chiclen.html?p=4
prep time
30 Min
cook time
method
No-Cook or Other
yield
10 serving(s)
Ingredients
- 2 cups torn romaine lettuce
- 2 cups torn red leaf lettuce
- 2 cups torn swiss chard
- 2 cups baby kale
- 2 cups baby spinach
- 1 medium carrot, shredded
- 1 - ear corn
- 1 can black beans, drained and rinsed
- 3(6 in) - corn tortillas, cut into strips
- 1 medium tomato, seeded and diced
- 1 cup shredded monterrey jack cheese
- 1 - chicken breast, cooked and cubed
- 2 tablespoons oil
- - lime wedges (optional)
How To Make southwestern salad
-
Step 1Heat oil in a skillet. Add tortilla strips and fry until they are crisp. Drain on paper towels. Set aside.
-
Step 2Place the vegetables in a large salad bowl and toss gently to mix.
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Step 3Add the chicken, Toss.
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Step 4Top the salad with the cheese and tortilla strips.
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Step 5Serve with dressing of your choice. I prefer the Hidden Valley Ranch Southwest Chipotle.
-
Step 6Garnish with lime wedges if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Lettuce Salads
Tag:
#Quick & Easy
Ingredient:
Vegetable
Diet:
Low Sodium
Diet:
Low Carb
Method:
No-Cook or Other
Culture:
Southwestern
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