southwestern salad

21 Pinches 1 Photo
San Antonio, TX
Updated on Jul 2, 2015

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 1
    Heat oil in a skillet. Add tortilla strips and fry until they are crisp. Drain on paper towels. Set aside.
  • Step 2
    Place the vegetables in a large salad bowl and toss gently to mix.
  • Step 3
    Add the chicken, Toss.
  • Step 4
    Top the salad with the cheese and tortilla strips.
  • Step 5
    Serve with dressing of your choice. I prefer the Hidden Valley Ranch Southwest Chipotle.
  • Step 6
    Garnish with lime wedges if desired.

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