"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Southwest Chicken Salad Recipe

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This recipe for Southwest Chicken Salad, by , is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mindi Mitchell
Added: Thursday, October 19, 2006


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

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:
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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