Mexiranch Southwestern Salad |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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A re-creation of a salad I had at Barleys Taproom. Nothing was measured, and use your favorite salad veggies. Great use for a leftover chicken breast. Ingredients:
tortilla chips |
shredded cheese |
1/4 head romaine lettuce, chopped |
1 med tomato, diced |
1 c corn, drained |
1 c black beans, drained and rinsed |
1/2 cucmber, peeled and diced |
1/2 red bell pepper, chopped |
1/2 med red onion, chopped small |
1 cooked chicken breast, diced |
1/4 c ripe or kalamata olives, drained and sliced |
1 c salsa |
1/2 c ranch dressing |
2 dashes cumin |
1/2 t dried cilantro |
1 dash red pepper flakes |
Directions:
1. Spray 2 metal pie pans or round cake pans with nonstick spray
2. Spread tortilla chips across the bottom of each
3. Sprinkle each with handful shredded cheese
4. Set aside
5. Preheat oven to 350
6. Chopped lettuce, and all other ingredients through olives and place in large mixing bowl
7. Toss and set aside
8. Place chips in oven
9. Stir together remaing ingredients
10. When cheese has melted, slide each pan of chips and cheese onto a dinner plate
11. Top with salad mixture
12. Pour dressing over all
13. ****if you have the time, lightly brush flour or corn tortillas with olive oil, cut into small strips with pizza cutter and bake until crispy to make you own tortilla chip strips for the salad
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