*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great salad with a nice Southwestern flair - perfect for a quick and easy lunch! It was also a great way to use up some leftover grilled chicken! I used a mix of romaine and iceberg lettuce and opted out of the cabbage. I added some tomato and used a Mexican blend cheese. Instead of bottled ranch dressing I used "Ranch-Style Buttermilk" dressing from this site and "Tortilla Snack Strips". Overall very tasty!
This WAS like a restaurant quality salad! To make it quick and easy I used pre-cooked chicken strips and then just browned them up in a cast-iron skillet with some fajita seasoning (gave the chicken a fabulous crust!). Then I mixed all the salad ingredients in a bowl using romaine lettuce arugula and some baby lettuces and added corn red bell pepper grape tomatoes red cabbage shallots (since I didn't have any red onion) and some light tortilla chips. I plated this mix and topped it with the black beans chicken and cheese. Then I mixed together some homemade salsa and light ranch dressing and lightly drizzled this over the top for a spicy mexi-ranch style dressing. My husband and I thought this made a wonderful quick and tasty dinner!
This was very good. I did add some taco seasoning to the chicken to give it a more southwest flavor and some kick. Love the combo of lettuce and cabbage-took then both from packaged bags so it was easy.
This is a very good salad Butter1! Its one of those recipes that you can dress up or dress down. I had some friends coming for lunch so I used 1/4 head purple cabbage for color fresh romaine chopped an avocado into chunks mixed the chip pieces beans corn red onion slices 1/4 red bell pepper rather than green and cooked the chicken in taco seasoning before combining it with the salad ingred. For dressing I elected to use a good quality Caesar Dressing to which I add a bit of taco seasoning and lots of cumin to taste. I like the extra zip this dressing gives to the salad.
NOTE CHANGES: I wanted to serve this as a cold salad so I used home-canned chicken and black beans. I also didn't have any greens so substituted bamboo shoots and water chestnuts for crunch. I also added a packet of taco seasoning mix. This recipe is a great springboard for swapping around ingredients so don't get too hung up on the quantities or substitutions and just make it with what you have on hand and save a trip to the grocery store.
This was so good! And so easy. We loved it!I seasoned the chicken..and added cilantro to the salad mix & Served with fresh salsa. I don't eat chicken so I sliced some avocado and put on my salad in place of the chicken. This worked for us as a meat eater and a vegetarian. Thanks!
this was really good! You can use any kind of tortilla chips you have on hand. I also seasoned my chicken as some others said they did. I sliced the raw chicken and cooked it in a little olive oil and Pampered Chef southwest seasoning mix. Very tasty! I served it with the chicken and beans hot for dinner and took it for lunch the next day and ate it with the chicken and beans cold. Great both ways.