Judys Southwest Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is my version of a Mexican Chicken Salad. I hope you enjoy it and make it your own by adding your own touch Ingredients:
4 medium-size boneless skinless chicken breasts |
2 plum tomatoes, seeded and diced |
4 cups romaine lettuce, chopped |
2 cups red cabbage, chopped |
1/2 cup black beans |
1 avocado, diced |
2 green onions |
1/2 cup toasted salted pumpkins seeds |
1/2 cup cup cotija cheese, part skim milk |
2 roma tomatoes, cut in eights for garnish |
salt & pepper to taste |
optional: garlic finely chopped |
dressing: i took a shortcut this time and bought the chipotle lime ranch dressing - i provided a picture of the brand that i used. chipolte peppers and lime juice was added to produce this type of ranch dressing. |
Directions:
1. First step is to season the chicken breasts with your favorite brand of Mexican Seasoning then bake in a 375 degree oven for about 35 minutes or until done. I baste my chicken with chicken broth during the baking to add more flavor. While the chicken breasts are baking, prepare the other ingredients. After the chicken breasts are done, let cool slightly then dice into bit size pieces. Next toss the diced chicken with about a 1/2 cup of the Chipotle Lime Ranch Dressing (or the Ranch Dressing of your choice) to get a nice coatiing of the dressing directly on the chicken.
2. If you prepared the other ingredients, now it is just a matter of putting it all together, add the dressing and toss.
3. I really hope you enjoy this one.
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