A Southwestern tangy salad that happens to be my absolute favorite.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.

  • Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.

  • Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.

  • Bake in the preheated oven until crispy, 5 to 10 minutes.

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.

  • Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

Cook's Note:

I've used Perdue(R) Short Cuts(R) Southwestern-style chicken strips and crumbled tortilla chips, and it was just as good.

Editor's Note:

Nutrition data for this recipe includes the full amount of teriyaki marinade. The actual amount of teriyaki marinade consumed will vary.

Nutrition Facts

976 calories; 59.1 g total fat; 102 mg cholesterol; 2101 mg sodium. 67.1 g carbohydrates; 49.8 g protein; Full Nutrition