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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An interesting variation on Caesar salad. A premade cilantro dressing can be substituted for the homemade dressing. Ingredients:
2 boneless skinless chicken breasts |
2 heads romaine lettuce, washed and cut into bite-size pieces |
1 cup tortilla chips, crumbled |
1/2-1 cup pumpkin seeds |
1/2-1 cup queso fresco or 1/2-1 cup feta cheese, crumbled |
1 -2 avocado, cubed |
1 1/3 cups sour cream |
3/4 cup mayonnaise |
2/3 cup cilantro, diced |
1 (1 ounce) package ranch dressing mix |
1 (4 ounce) can green chilies or 4 tablespoons salsa verde |
2 garlic cloves |
Directions:
1. Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces.
2. Place all dressing ingredients in blender, and process until smooth.
3. Place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.
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