From the kitchen of Dianne Simpson
Serves 4 for dinner salads
2 chicken breasts cut into bite sized pieces
3 Tblsp. of flour
2 Tblsp. taco seasoning
Combine flour and taco seasoning in a bag and add the chicken; shake it up to coat the chicken. Sauté the chicken in oil until done. Drain and set aside.
Cooked chicken (above)
1 green bell pepper, diced
1 can black beans, rinsed and drained
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 Roma tomatoes, diced
4 green onions, sliced
1 head Romaine lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips
1/2 cup mayonnaise (or Miracle Whip)
2/3 cup Greek yogurt
1 Tblsp. ranch seasoning
1 Tblsp. taco seasoning
The dressing is pretty thick—I will add a little lime juice or taco sauce to thin it down a bit…you’ll want to play with it!
In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking.
You can also split the salad and dress only what you’ll eat. Salad keeps well without the dressing.
Top with tortilla chips to serve.
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