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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Southwest Chicken Salad Recipe

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This recipe for Southwest Chicken Salad is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head of Romaine lettuce, torn

frozen breaded chicken tenders (4-6 strips)
or popcorn chicken
1 can of black beans, rinsed & drained
1 can of corn, drained
1 medium tomato, chopped
3 green onions, sliced
~1 c. shredded cheddar or pepper jack cheese
1 avacado, diced
crushed blue tortilla chips



1/2 c. ranch dressing
1/3 c. barbeque sauce
Directions:
Directions:
Bake chicken according to package directions.
Mix ranch dressing and barbeque sauce together in a small
bowl or cup.
Tear lettuce and chop all salad ingredients.
Toss all of the salad ingredients together except for the tortilla
chips and chicken.
Slice cooked chicken tenders into strips. Top salad with the
chicken strips and crushed tortilla chips.
We usually just put the dressing on our individual salads so
that if we have any left over it doesn't get soggy, but you
could toss the dressing on too.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Super easy! We like having this salad for dinner with quesadillas.

 

 

 

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