It’s been so hot here, that entrée salads have been on our menu a number of times in the last few weeks. I coated my chicken with just a little oil, placed it in a plastic bag with some taco seasoning (not fajita) and shook to evenly coat. Then Hubs grilled these. I used half a can of black beans and froze the other half for later (works great), and I used frozen corn instead of the Mexican-style corn. I didn’t heat up the corn and beans, but just layered my salad ingredients and topped them with the grilled chicken. I skipped the salsa because I wanted to try a new dressing on this, Dorothy Lynch Style Salad Dressing, also on this site. Very good and the dressing tasted great with this. This is one we’ll no doubt repeat.
Was this review helpful?
4 users found this review helpful
It’s been so hot here, that entrée salads have been on our menu a number of times in the last...