Southwestern Grilled Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe I invented to satisfy our craving for a similar salad in a local restaurant. My family loves it. Ingredients:
4 chicken breasts |
1 bottle ranch dressing |
1 bottle mild salsa or 1 bottle hot salsa |
emeril's original essence (make your own or buy emeril's) |
olive oil |
shredded lettuce |
8 corn tortillas |
sliced black olives |
sliced red onion |
shredded carrot (other salad fixin's to your taste) |
shredded cheese |
Directions:
1. Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
2. You can also substitute fajita seasoned sliced chicken breasts strips here.
3. Slice the chicken breasts into thin strips.
4. Toss the lettuce with your other salad stuff .
5. Slice the corn tortillas into thin strips and deep fry until crisp.
6. If you stop short of crisp, the tortillas will be tough.
7. Test one and if this is the case, just refry til crisp.
8. Drain on paper towels.
9. Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
10. Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
11. Mix together the Ranch Dressing and salsa 1:1.
12. Pour this over each salad and sprinkle cheese on top.
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