Recipe by BUTTER1
"This is by far the BEST, QUICKEST, and HARDIEST salad yet!"
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1 (15 ounce) can
black beans, drained and rinsed
salt and pepper to taste
1 (10 ounce) package
romaine lettuce, torn
green bell pepper, chopped
1 (8.75 ounce) can
shredded Cheddar cheese
cooked skinless, boneless chicken breast halves, cut into strips
finely crushed blue tortilla chips
prepared Ranch salad dressing
Great salad with a nice Southwestern flair - perfect for a quick and easy lunch! It was also a great way to use up some leftover grilled chicken! I used a mix of romaine and iceberg lettuce and opted out of the cabbage. I added some tomato and used a Mexican blend cheese. Instead of bottled ranch dressing I used "Ranch-Style Buttermilk" dressing from this site and "Tortilla Snack Strips". Overall, very tasty!
This WAS like a restaurant quality salad! To make it quick and easy, I used pre-cooked chicken strips, and then just browned them up in a cast-iron skillet with some fajita seasoning (gave the chicken a fabulous crust!). Then I mixed all the salad ingredients in a bowl, using romaine lettuce, arugula and some baby lettuces and added corn, red bell pepper, grape tomatoes, red cabbage, shallots (since I didn't have any red onion) and some light tortilla chips. I plated this mix and topped it with the black beans, chicken and cheese. Then I mixed together some homemade salsa and light ranch dressing and lightly drizzled this over the top for a spicy mexi-ranch style dressing. My husband and I thought this made a wonderful, quick and tasty dinner!
This was very good. I did add some taco seasoning to the chicken to give it a more southwest flavor and some kick. Love the combo of lettuce and cabbage-took then both from packaged bags so it was easy.
This is a very good salad, Butter1! Its one of those recipes that you can dress up or dress down. I had some friends coming for lunch so I used 1/4 head purple cabbage for color, fresh romaine, chopped an avocado into chunks, mixed the chip pieces, beans, corn, red onion slices, 1/4 red bell pepper rather than green, and cooked the chicken in taco seasoning before combining it with the salad ingred. For dressing, I elected to use a good quality Caesar Dressing to which I add a bit of taco seasoning and lots of cumin to taste. I like the extra zip this dressing gives to the salad.
NOTE CHANGES: I wanted to serve this as a cold salad, so I used home-canned chicken and black beans. I also didn't have any greens, so substituted bamboo shoots and water chestnuts for crunch. I also added a packet of taco seasoning mix. This recipe is a great springboard for swapping around ingredients, so don't get too hung up on the quantities or substitutions, and just make it with what you have on hand and save a trip to the grocery store.
This was a BIG hit with my family! I was more generous with the cheese & used leftover grilled chicken, but other than that I followed the recipe. I highly recommend this one!
This was so good! And so easy. We loved it!I seasoned the chicken..and added cilantro to the salad mix & Served with fresh salsa. I don't eat chicken so I sliced some avocado and put on my salad in place of the chicken. This worked for us, as a meat eater and a vegetarian. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Chicken Salad II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 411
** Calories from Fat: 215
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