Lite house jalapeno ranch dressing or chipotle ranch
corn tortillas
vegetable oil
mixed greens lettuce
Instructions
Combine tequila, olive oil, salt, pepper, cumin, coriander, garlic powder, onion powder in a zip lock bag. Pierce chicken with fork multiple times then add chicken to the marinade and put in refrigerator for at least 45 minutes.
Prep corn on the cob for the grill by removing the silk and soaking in water for 30 minutes. Cut avocado in half and remove seed but do not remove from skin.
Grill corn on the cob and avocado until done tender and grill marks appear. Cut corn off the cob. Cut avocado into chunks. Grill chicken, let rest for 5 to 10 minutes then slice into strips. Heat vegetable oil in pan and fry tortilla strips until golden. Drain strips on paper towels and salt.
Assemble salad. Toss lettuce, black beans, cherry tomatoes, roasted red peppers, corn. Top salad with avocado, chicken and tortilla strips. Dress with jalapeno ranch or chipotle ranch dressing.
Originally Submitted
6/9/2014
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You can add this Southwest Chicken Salad recipe to your own private DesktopCookbook.
