Salsa Chicken Salad
I made this salad (sans chicen) one night to go along with Mexican Chicken Empanadas, figuring my husband would fill up on the empanadas and not care about the salad. WRONG. He disliked the empanadas, loved the salad, and asked for it agan two days later!
It was so easy to make I was happy to prepare it again, but this time with chicken to make it a full blown meal.
Ingredients:
1 lb chicken breast
taco seasoning
4 cups romaine lettuce, chopped
2 cups iceberg lettuce, shredded
3 oz tortilla chips (about 3 large handfuls)
3/4 cup shredded Mexican style cheese
1/2 cup ranch dressing
1/2 cup salsa
Season chicken breast generously with taco seasoning. Grill or cook in skillet until done. (I used my George Forman and it cooked in about 6 minutes and stayed juicy and tender). Let rest for 10 min then dice.
Mix salsa and ranch. I would recommend doubling this mixture just to have extra in the refrigerator.
In a large bowl add lettuce and cheese. Crush chips into bowl. Add diced chicken and dressing and stir gently to combine.
Plate and top with pico de gallo.
Makes 3-4 large, entree size portions.