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Reviewed: Jun. 12, 2008

I cooked this and took it to my church for the women's meeting and the women loved it. They did not even put salad dressing on it. I will tell you that I cooked the chicken the same way that you cooked it on the Acapulco Chicken recipe. It was awesome.

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Reviewer:

Cissy Edge

	Cooking Level: Expert Living In: Royse City, Texas, USA
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Reviewed: Mar. 7, 2008

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!

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Reviewer:

CLEO

	Cooking Level: Intermediate Living In: Reading, Pennsylvania, USA
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Reviewed: Feb. 23, 2008

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.

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Reviewer:

PattyJoy

	Cooking Level: Expert
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Reviewed: Aug. 6, 2007

We really enjoyed this salad. I added Fajita seasoning to the beans and chicken, and that made it very good.

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Reviewer:

kristiane


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Reviewed: Jun. 18, 2007

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!

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Reviewer:

Sunshine7


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Reviewed: May 8, 2007

This is so good and so easy to make. It's like a restaurant salad! My husband loved it and has requested it since!

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JSLODERBECK

	Cooking Level: Expert Home Town: Kansas City, Missouri, USA Living In: Los Gatos, California, USA
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Reviewed: Apr. 17, 2007

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.

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Reviewer:

MAGGIE MCGUIRE


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Reviewed: Apr. 17, 2006

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!

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Reviewer:

SANDRAJAY


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Reviewed: Jun. 1, 2005

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.

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Reviewer:

LYNN39SCAF

	Cooking Level: Expert Home Town: Philadelphia, Pennsylvania, USA Living In: Phoenixville, Pennsylvania, USA
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