This is a really quick and easy meal for those hot, hazy and humid summer evenings. Toss it together and relax and enjoy on your patio.
|8 cups||(2 L) Chopped romaine lettuce|
|1/2||pint Cherry tomatoes, halved|
|1 cup||(250 mL) Canned corn, drained and rinsed|
|1 cup||(250 mL) Canned black beans, drained and rinsed|
|1/4||(60 mL) Diced red onion|
|1||(400 g) Package Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips|
|3/4 cup||(175 mL) Shredded light Tex-Mex cheese|
|1/3 cup||(80 mL) Ranch dressing|
|1/3 cup||(80 mL) BBQ sauce|
|1/3 cup||(80 mL) Crushed nacho chips or tortilla strips (fried or toasted)|
ASSEMBLE salad by placing romaine lettuce in a large salad bowl. Top in sections with tomatoes, corn, beans, onions and chicken. Scatter cheese over top and drizzle with ranch dressing and BBQ sauce. Sprinkle with crushed nachos or toasted tortilla strips. Toss and serve.
To make toasted tortilla strips, simply cut a tortilla into thin strips and arrange on a baking sheet. Bake in a 350° (180°C) oven until crisp, about 5-6 minutes.
To Fry tortillas strips heat ½ inch of vegetable oil over med-high. Add strips of tortillas and fry until crisp, about 2 minutes. Drain on paper towel prior to serving.
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