Last night I decided to throw together a huge Mexican Salad. My daughter-n-law Sol said it was her second favorite recipe that I make (second only to my Mexican Soup!).
Unlike many salad entrees, this one was VERY filling, as it was filled to the brim with ingredients that blend nicely while sticking to your ribs.
It was a bit expensive to make because of so many ingredients, but it is a breeze to put together. And if you grill your chicken instead of cooking in the skillet like I did, you won't have to heat up your kitchen making it a perfect summer supper!
I served it will black tortilla chips (Sol's favorite) and some Mexican rice on the side. Give it a try!
YOU WILL NEED:
*1 package boneless, skinless chicken strips.
*Chili powder, ground cumin, garlic salt, crushed red pepper (sprinkling generously over the chicken to taste)
*Canola oil (about 2-3 T. for cooking chicken)
*Greens of your choice (iceberg or romaine lettuce) chopped
*Bunch of Cilantro (I'm heavy handed with this) chopped
*1 Avocado diced
*3 Roma tomatoes, diced
*1/2 can black beans (rinsed and drained)
*1/2 can whole kernel corn, drained (even better if you grilled corn)
*1 green onion (slice using greens and bulb)
* Sliced Jalapenos
*1-2 cups Mexican blend shredded cheese
*Juice from 1 lime
*Chipotle Ranch dressing (prepared)
Sprinkle both sides of chicken with seasonings and cook in oil till done. Set aside. When cool, dice into cubes.
Crisp lettuce and chop finely. Add all other ingredients and chicken and chill (about an hour if you want it all cold).
Serve with Chipotle Ranch dressing, sprinkle with lime juice and some Mexican Rice and tortilla chips on the side.