"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SALAD- SOUTH WEST CHICKEN Recipe

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This recipe for SALAD- SOUTH WEST CHICKEN, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
For each salad you need

2 cups mixed baby greens
1 grilled and sliced boneless chicken breast chilled
cup rinsed and drained black beans (canned OK)
or more sliced ripe avocado
4-5 thin sliced red onion rings
2-3 TBL spoons crumbled Queso Fresca (Mexican Cheese) or Feta
Cilantro Dressing


Except for the sliced avocados it can all be prepped the day ahead.

Directions:
Directions:
Toss lettuce with 2-3 TBL dressing do not over dress it, put in large shallow pasta bowl or plate. Sprinkle black beans, then cheese on top. Arrange onion rings over beans and cheese. Place chicken strips in fan shape on one side of the salad, place sliced avocado in fan shaped on the other side. Garnish with Cilantro sprigs. Serve extra dressing on the side.

 

 

 

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