Southwestern Grilled Chicken Salad Wtomato And Black Bean Salsa Recipes

SOUTHWESTERN SHREDDED CHICKEN SALAD

Steps:

• Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.
• Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl.
• Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.

SOUTHWESTERN GRILLED CHICKEN SALAD

Steps:

• Cover large serving platter with salad greens. Top with chicken, tomato, beans and onions; sprinkle with cheese.
• Serve with dressing and salsa.

SOUTHWESTERN GRILLED CHICKEN SALAD

Steps:

• Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
• You can also substitute fajita seasoned sliced chicken breasts strips here.
• Slice the chicken breasts into thin strips.
• Toss the lettuce with your other salad"stuff".
• Slice the corn tortillas into thin strips and deep fry until crisp.
• If you stop short of crisp, the tortillas will be tough.
• Test one and if this is the case, just refry til crisp.
• Drain on paper towels.
• Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
• Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
• Mix together the Ranch Dressing and salsa 1:1.
• Pour this over each salad and sprinkle cheese on top.

SOUTHWESTERN GRILLED CHICKEN SALAD W/TOMATO AND BLACK BEAN SALSA

Steps:

• Trim and then butterfly the chicken breasts by slicing it horizontally almost but not entirely in half. (so you can open it like a book).
• In a small bowl combine the chili powder, coriander, cumin and salt. Rub into both sides of the butterflied chicken breasts and let sit while the grill heats.
• Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 to 4 minutes. Flip and cook until just done, another 2 minutes or so. Remove and let sit for 8 to 10 minutes before slicing.
• In a small bowl or glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbsp of the cilantro, 1/2 tsp salt, a few grinds of pepper and a few shakes of green tabasco . Wish or shake well to combine.
• To make the salsa, combine the black beans, tomatoes, scallion, remaining cilantro and a pinkch fo salt in a small bowl. Add the kernals from a fresh, uncooked sweet corn on the cobb if you want added sweetness. Add 2 Tbsp of the dressing, toss gently and set aside stirring occassionally.
• Put the lettuce in a bowl, season with a little salt and with jsut enough of the dressing to lightly coat - reserve a little to drizzle on the chicken. Arrange the lettuce on dinner plates.
• Slice the chicken breasts very thinly. Pit and slice the avocado. Arrange the chicken, avocado and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Sprinkle each dish with sesame seeds.
• Enjoy!