Monday, June 21, 2010

Salsa Chicken Salad

Makes about 4 dinner salads.

4 chicken breasts
torn salad greens of your choice
1 C frozen corn, thawed (or canned corn)
1 C black beans
1 C mexican-style cheese
1 C crushed tortillas
1/2 C salsa
1/4 C ranch dressing, plus some for topping

Preheat grill. Marinate chicken in ranch dressing for about 10 minutes. Grill chicken about 6 minutes on each side, or until cooked through. Slice chicken into strips.
Divide salad greens among 4 plates. Add chicken, and top with the corn, black beans, cheese, tortillas, salsa and some ranch dressing.

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