~ my southwestern chicken salad ~

Recipe by
Cassie *
Somewhere, PA

One of my favorite salads. The recipe measurements are for one salad. Double or triple for more servings.

yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For ~ my southwestern chicken salad ~

  • FOR THE CHICKEN - I MAKE A BATCH OF THIS CHICKEN AND FREEZE INDIVIDUAL PORTIONS.
  • 4
    boneless, skinless chicken breasts, thinly sliced
  • 1 tsp
    each - salt, paprika, sugar
  • 2 tsp
    chili powder, hot
  • 1/4 tsp
    each- cumin, garlic powder & cayenne pepper
  • 1/2 tsp
    onion powder
  • 1 Tbsp
    corn starch
  • 1 tsp
    chicken buillon granules
  • 1/3 c
    water
  • SALAD INGREDIENTS I USED - PORTIONS ARE 1 SALAD - DOUBLE OR TRIPLE TO YOUR NEEDS
  • 1 c
    ice burg or romaine lettuce
  • 1/8 c
    each - black beans, fire roasted corn, sliced black olives, fine diced sweet onion
  • 1/2
    chopped roma tomato
  • 1/8 - 1/4 c
    mexican cheese blend
  • assorted
    colors of crushed tortilla chips.
  • DRESSING - YOU CAN MAKE AS MUCH AS YOU LIKE - THIS WAS MY MEASUREMENTS FOR 1 PERSON
  • 3 Tbsp
    ranch dressing - your favorite
  • 1 - 1 1/2 tsp
    taco seasoning - i use hot

How To Make ~ my southwestern chicken salad ~

  • 1
    For chicken preparation Mix the spices in a small bowl. Set aside. In a large skillet over med - high heat, add 1 - 2 tbsp oil. Add chicken strips and cook until browning and no longer pink in center, turning to brown evenly. Add water and seasoning and cook for about 5 minutes - tossing to coat chicken evenly in seasoning. Cool and bag for future use unless using all now for salads. I usually use 1/2 breast per salad.
  • 2
    For salad Plate lettuce, add corn, beans, cheese, onion, tomato, chicken strips, olives and tortilla crumbles. Salt & pepper if desired.
  • 3
    Dressing - for 1 portion - in a small bowl, measure out 3 tablespoon ranch dressing and desired amount of taco seasoning. Mix and serve with salad.
  • 4
    Enjoy!

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