Prep Time
1hr
Cook Time
30 min
Serves
2
Grilled Southwest Chicken Salad
Mike @mikekubiesaIngredients
- 2 skin on chicken breast, grilled and sliced
- 1 head Iceberg and Romaine lettuce, washed and chopped
- 2-4 Radish, sliced
- 1/2 cucumber, sliced
- 1-2 small tomato, chopped
- 1 corn cob, grilled and cut off cobb
- 1/4 cup black beans, rinsed
- 1 jar Mi Rancho Organic Chipotle Salsa
- 1/2 cup sour cream
- 3 Mi Rancho Organic Corn THINcredibles Tortillas
- Spices to taste (cumin, chipotle, paprika)
- Lime juice to taste
- Cilantro for garnish
- Salt and pepper
- Cheese (optional)
Instructions
Start by marinating chicken breast in Chipotle salsa and spices for a minimum of 1 hour.
Grill chicken, jalapeño, and corn until charred and set aside to rest.
Chop and wash all produce and set aside while assembling the rest of the salad ingredients.
Add sour cream, chipotle salsa, lime juice, and seasoning to a small bowl and mix until combined.
Slice corn tortillas thinly and quickly fry until crispy and season with spices.
Toss lettuce with chipotle dressing and arrange on a large plate. Add all ingredients and sliced chicken.
Heat 1 cup of light oil in a medium saucepan to 350 degrees, Slice 3 corn tortillas into long strips and fry off in batches. Remove from oil and place on a paper towel to drain oil. Season with spices and let cool until crispy.
Add more dressing as needed and garnish with tortilla strips and cilantro.
Serve and enjoy!