Crispy Southwestern Salad with Chicken

Romaine and spring mix topped with sliced roasted chicken, crispy fried tortilla strips, roasted corn, black beans and diced tomato with a lime cilantro dressing.

Prep Time: 20 min
Cook Time: 40 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Salads

Ingredients:

3/4 pound southwestern chicken, cooked, sliced1/4 inch strips
8 cups romaine and spring mix salad greens
1/2 cup roasted corn
1/2 cup lime cilantro ranch dressing
1 cup fried flour tortilla strips
1/4 cup tomatoes, diced 1/4 inch
1/4 cup black beans, canned

Southwestern Chicken
3 teaspoons southwestern seasoning
1 pound chicken breast, boneless, skinless

Roasted Corn
1/2 cup corn, frozen
1 1/2 teaspoons fresh oregano leaves, chopped
1/8 teaspoon ground black pepper
1 1/4 teaspoons vegetable spray

Lime Cilantro Ranch Dressing
1/2 cup ranch dressing
2 1/2 teaspoons lime juice
1 1/4 teaspoon cilantro fresh leaves

Allergens:

Eggs, Gluten, Milk, MSG, Soy, Wheat

Nutritional Information

Directions:

Southwestern Chicken: Trim all fat off chicken. Season both sides of chicken with southwestern seasoning. Preheat oven to 375 degrees F. Roast chicken for 25 to 30 minutes, until completely cooked. Let cool.
Roasted Corn: Place corn on baking sheet, spray with vegetable spray. Season with pepper and oregano. Roast in 375 degree F preheated oven until corn begins to caramelize and soften, approximately 5 to 7 minutes. Let cool.
Lime Cilantro Ranch Dressing: In a bowl combine all ingredients and mix until well blended.
For Service: Place 2 cup salad greens on plate. Top with greens with 6-8 slices chicken. Place 1 tablespoon roasted corn on top of chicken. Place 1 tablespoon diced tomatoes on top of corn. Drizzle 2 tablespoons dressing over top of salad. Top dressing with 1 tablespoon tortilla strips and 1/2 tablespoon black beans.