The Pioneer Woman Tasty Kitchen
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Southwest Salad

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Level: Easy

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Description

You can add or subtract ingredients based on what you have on hand. Replace the cheddar cheese with pepper jack or Monterey jack, fresh/frozen/canned corn all work, use red onion instead of green onions, add a squeeze of fresh lime juice on top, etc.

Ingredients

  • 1 pound Boneless, Skinless Chicken Breasts
  • 1 bottle Taco Sauce, 12 Oz Size
  • 4 heads Romaine Lettuce, Chopped
  • 2 cups Corn (fresh, Frozen, Canned/drained)
  • 1 can Black Beans (15 Oz. Can), Drained And Rinsed
  • 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
  • 1 bunch Green Onions, Chopped
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Chunky Salsa
  • ¼ cups Ranch Dressing
  • 2 whole Avocados, Peeled, Pitted And Diced
  • ½ cups Cilantro, Chopped
  • Tortilla Chips (optional)

Preparation

Put the chicken breasts in a bowl and cover with the taco sauce. Marinate the chicken breasts in the taco sauce (in the refrigerator) for at least 2 hours.

Preheat the grill to medium-high heat. Grill the chicken breasts until they are cooked through, about 15-20 minutes depending on the thickness of the chicken breasts. Make sure to turn the chicken a couple of times throughout the cook time. Remove the chicken from the grill and allow to rest for at least 10 minutes. Then slice into strips.

In a large bowl combine the chopped romaine lettuce, corn, beans, pepper, green onions, and shredded cheese. Toss until evenly distributed.

In a medium bowl combine the salsa and ranch dressing.

Distribute the salad mixture onto each plate. Top each salad with grilled chicken, diced avocado, dressing, chopped cilantro and crushed tortilla chips.

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