Any way I can get more veggies into my carnivorous boys is good in my book. This tasty salad with it's bold southwestern flavors and a "dressed up" salad dressing was a big hit! I cooked extra chicken breasts earlier in the week when I was baking chicken breasts for another meal and saved them in the fridge for this night which made it extra quick and easy!
Southwest Chicken Salad
- 2 Tbs olive oil
- 1 tsp cumin
- 1/2 tsp garlic salt
- 3 cooked chicken breasts, shredded
- 10 oz frozen kernel corn, thawed
- 1/4 cup chopped red onion
- 1 bag mixed salad greens
- 1/4 cup chopped roasted red peppers
- 1/2 pint grape tomatoes, halved
- 1 cup shredded mozzarella cheese
Heat non stick skillet on med-high. Add oil, onion, cumin and garlic salt and cook a few minutes until onions are tender. Add corn and saute until corn is lightly roasted. Add chicken to heat through. Divide lettuce, tomatoes and roasted peppers among each of 4 plates. Top with warm chicken mixture, cheese, and *salad dressing. Serve with tortilla chips.
Cilantro Lime Dressing
Mix one cup of ranch dressing with the juice of 1 lime and 1/4 cup chopped fresh cilantro.