Friday, July 25, 2008

Southwestern Chopped Chicken Salad

This is a re-creation of a salad that my boyfriend and I used to order at a local place where we went to college. They served this in a huge bowl with a big slice of cornbread on the side -- so delicious I can taste it already. Plus, if you have had enough chicken you can substitute any kind of meat (or no meat) you want.

  • 5 cups chopped romaine lettuce

  • 1 can white beans, drained

  • 1 can whole kernel corn, drained

  • 1/4 cup chopped red onion

  • 1 chicken breast (about 1/2 lb.)

  • Your favorite poultry seasoning (and salt and pepper)

  • Handful of tortilla strips


  • 1/4 cup ranch

  • 1/4 cup BBQ sauce

Season chicken breast with favorite seasoning and grill until cooked thoroughly. Cut up into bite-size pieces.

Mix together BBQ sauce and ranch dressing.

In a large bowl, combine lettuce, beans, corn, onion, and chicken. Toss with dressing. Add tortilla strips on top. Serve immediately.

* Make sure the dressing and seasonings used are gluten-free if you have a gluten allergy.

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