Mexican Grilled Chicken Cobb Salad Recipe
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Category: |
Category: |
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Seasoned Baked Tortilla Strips |
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Ingredients: |
Ingredients: SEASONED BAKED TORTILLA STRIPS:
4 Flour Tortillas, cut into strips
2 T Taco Seasoning
2 T Olive Oil
SALAD DRESSING:
⅛ c. fresh lime juice
⅓ c. olive oil
1 tsp Old El Paso Salsa Seasoning mix
½ jalapeno, seeded and diced
½ c. fresh cilantro, chopped
pepper to taste
SALAD:
1 lb. boneless skinless chicken breast
1 packet Taco Seasoning
3 T olive oil
2 heads romaine lettuce, chopped
1 c. monterey jack cheese, shredded
1 can black beans, rinsed and drained
1 c. fresh grilled corn kernels
1 c. cherry tomaotoes, halved
3 hard boiled eggs, sliced
1 avocado, pitted and sliced
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Directions: |
Directions:SEASONED TORTILLA STRIPS:
1. Preheat oven to 350º. Line a backing sheet with parchment paper
2. In a bowl toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.
SALAD DRESSING:
In a small bowl, whisk together the above salad dressing ingredients and set aside.
SALAD:
Put chicken in a gallon ziplock baggie and add taco seasoning and 3 T of olive oil. Coat completely. Grill chicken or cook in oven (400º for 30 minutes-ish)
Meanwhile, combine lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix amount 4 dinner bowls. Slice chicken and divide evenly. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing.
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 prep; 15 cook |
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