Darla Green
4 chicken breast halves
1 C cilantro leaves
1 C frozen corn
1 C ¼”-wide tortilla strips
10 C chopped green leaf lettuce
1 C black beans,
drained
Pico de Gallo
Ranch or Balsamic Dressing
Grill the chicken or fry 4-5 minutes per side or until done,
seasoning as desired.
Combine lettuce and cilantro, then divide between 4 large
serving salad bowls. Divide the
remaining ingredients, layering on top of the lettuce: black beans, corn, Pico
de Gallo, tortilla strips.
Serve with Ranch or Balsamic dressing.
For extra kick, add up to 1 T Durkee Ancho Chile Seasoning
to 1 C Ranch dressing.
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