Mexican Style Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Delicious spicy and satisfying salad that can be served as a main dish. I make this as often as I can, can't get enough. Ingredients:
4 boneless skinless chicken breasts |
3/4 cup olive oil |
2 teaspoons cayenne pepper |
2 teaspoons black pepper |
1 teaspoon thyme |
2 teaspoons salt |
2 (15 1/2 ounce) cans goya black beans, drained |
1 (17 5/8 ounce) jar goya salsa pico de gallo |
2 cups whole kernel corn |
1 tablespoon garlic powder |
1 tablespoon onion powder |
1 (15 ounce) bag dole leafy romaine lettuce, salad |
1 (16 ounce) bottle kraft ranch dressing |
1 (16 ounce) bottle kraft italian dressing |
Directions:
1. In a bowl combine black beans, salsa, corn, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1 table spoon garlic powder and 1 tablespoon onion powder. stir to blend all ingredients. cover and set aside.
2. Wash chicken breasts, pat dry with paper towel.
3. season chicken with 1 teaspoon cayenne pepper, 1 teaspoon black pepper,1 teaspoon thyme and 1 teaspoon salt.
4. Heat oil in a large skillet on medium-high heat.
5. once oil is hot (it will take about 2 minutes) add chicken, cook on each side for 5 minutes or until no longer pink inside.
6. remove chicken from skillet. cut into strips.
7. Assembly of each individual salad: on a plate, put 1/4 bag of salad, 1/4 of bean, salsa and corn mixture, the strips of 1 whole chicken breast and dress with BOTH dressings to your taste.
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