By: Kecia’s Flavor Breakthrough!
January 20, 2014
I made a smoked chicken for dinner last night and I asked my son what he would like me to do with the left overs, salad, soup, sandwiches? He said salad! Wow! I thought it the perfect opportunity to present my Southwestern Chicken Tortilla Chopped Salad! If you like you can make your own tortilla strips for this salad, I just didn’t have enough time tonight.
2 heads of baby romaine lettuce
1 cup black beans
½ cup sweet corn kernels
1 jalapeno seeded and veins removed, diced (optional)
½ sweet onion diced
15 grape tomatoes, divided
Juice from ½ a lime
1 tbsp Olive Oil
1 tsp cilantro
1 tsp salt
1 tsp cumin
1 tsp chili powder
2 cups cooked chicken breast chopped
1 avocado diced
1 cup shredded Mexican Cheese blend
1 cup Salsa Ranch Dressing
1 cup tortilla strips
Chop and wash the lettuce, spin in lettuce spinner to dry. Set aside.
In a bowl combine the beans, corn, jalapeno, onion, lime juice, olive oil, 3 diced tomatoes, cilantro, salt cumin and chili powder. Set aside.
Place divide the chopped lettuce on 4 plates.
Now follow with the bean mixture.
Add the tomatoes that have been halved, chicken, avocado.
Now drizzle with the dressing
Top with ¼ cup of cheese on each salad.
And add ¼ cup of the tortilla strips.