I created this recipe awhile back with the intention of videotaping myself making it – best intentions…I haven’t even had a chance to make it. So, I’m putting it out there to all of you so you can let me know what you think – and maybe even send in a picture or two. I swear, I really will get around to making it (and maybe even with a little video) in my spare time – ha ha!
Without further ado, here’s my recipe – Manja!
Southwest Spicy Chicken Salad
by Shauna C. Henry
| 1/2 | cup frozen (thawed) or canned kernel corn |
| 1/2 | cup ranch dressing |
| 4 | boneless skinless chicken breasts (1 1/4 lb) |
| 6 | cups bite-size pieces assorted salad greens |
| 1 | teaspoon lime juice |
| 1 ½ | tablespoons Tapatio or Cholula hot sauce (or to desired spiciness) |
| 1 | medium avocado, peeled, pitted and sliced |
| 1/4 | cup chopped fresh cilantro |
| 1/4 | cup tortilla strips |
| 1/2 | cup chopped red onion grilled in olive oil & balsamic vinegar (set aside to cool) |
| 1/2 | cup black beans |
| 1/4 | cup chopped tomato |
1. Heat coals or gas grill for direct heat. Grill/Saute red onion in olive oil and balsamic vinegar until soft.
2. To make dressing, in a small bowl, stir ranch dressing, Tapatio or Cholula hot sauce, lime juice and half of the chopped cilantro with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
3. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
4. Cut chicken into slices. In large bowl, toss salad greens, chicken, cilantro, onion, black beans, tomato and corn; divide among 4 plates. Arrange avocado around each salad. Sprinkle with tortilla strips. Drizzle with reserved dressing.
| Do-Ahead |
| Prepare the dressing a few days ahead, and store it in a covered container in the refrigerator. |
| Serve With |
| This salad is perfect for a summer luncheon, potluck, bbq party, after golfing or as a summer family entree. Serve with cornbread or warm tortillas. |
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