Chicken: Southwestern Chopped Chicken Salad
Source: The Recipe Lady's Little Book of Winners
Quick, easy, tasty and hearty. Goes great with my Cornbread
Ingredients
- 2 chicken breasts
- 3 Tbls. unbleached all-purpose white flour
- 2 Tbls. low-sodium taco seasoning (save pkg. for dressing)
- 1 head romaine lettuce, washed and chopped (for 4)
- 1 green bell pepper, diced
- 2 can black beans, rinsed and drained
- 1 c. frozen corn, thawed
- 2 roma tomatoes, diced
- 4 green onions, sliced
- ¼ c. cilantro, chopped
- 2 ripe avocados, diced
- 1 c. crushed tortilla chips
Dressing
- ½ c. mayonnaise (I use with olive oil)
- 2/3 c. plain Greek yogurt (I use Fage 2%)
- 1 Tbls. ranch dry dressing mix
- 1 Tbls. low-sodium taco seasoning
- juice from half a lime
- salsa to thin, optional
Instructions
Chicken: Combine flour and taco seasoning in a ziplock bag and add chicken; shake it up to coat the chicken. Marinate in refrigerator for a couple of hours. Sauté the chicken in oil until done. Drain and set aside. You can also cook chicken ahead of time and refrigerate until ready to assemble salad.
Salad: In a large bowl, combine all salad ingredients, except the tortilla chips.
Dressing: In a small bowl, mix dressing ingredients together. Pour dressing over salad, starting with about half. Toss to combine, then gradually add more dressing until it is dressed to your liking. Dressing is a a bit thick, you can thin with salsa and more fresh lime juice if desired.
Top with tortilla chips to serve.
NOTE: You can also split the salad and dress only what you’ll eat. Salad keeps well without the dressing.