A yummy chicken salad that makes the perfect dinner for the family when you need something quick! Served with succulent Santa Fe chicken!
|2 tbsp||(30 mL) Vegetable oil|
|2||Maple Leaf Prime Naturally® Portions Santa Fe Chicken Breasts|
|4-5 cups||(1 – 1.25 L) Torn Romaine lettuce|
|1/2||Orange pepper, cut into strips|
|1/2 cup||(125 mL) Black beans, canned|
|1/2 cup||(125 mL) Corn niblets, canned or frozen and thawed|
|1/4 cup||(60 mL) Ready prepared fresh salsa|
|1 cup||(250 mL) Grated Tex-Mex cheese|
|3 tbsp||(45 mL) Ready prepared ranch dressing|
|1/2||Sliced avocado (optional)|
COOK chicken by heating vegetable oil over medium-high in a large non-stick skillet. Sear for 1-2 minutes per side. Reduce heat to medium-low and continue to cook covered for an additional 15-17 minutes, turning once during the cooking time or until the internal temperature reaches 165°F (74°C). Remove from heat and allow to cool before slicing.
PREHEAT barbecue to medium-high. Lightly coat the grill with a non-stick cooking spray. Cook chicken for 1-2 minutes per side or until evenly char-grilled. Reduce temperature to medium-low and continue to cook turning occasionally for 8-10 minutes or until the internal temperature reaches 165°F (74°C). Remove from heat and allow to cool before slicing.
ASSEMBLE the salad by dividing the lettuce, peppers, black beans and corn between two serving plates or large bowls. Top with salsa, and cheese, arrange sliced chicken over the salad and drizzle with ranch dressing. Garnish with avocado if using.
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