Southwestern Grilled Chicken Salad Wtomato And Black Bean Salsa Recipes

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Steps:

• Trim and then butterfly the chicken breasts by slicing it horizontally almost but not entirely in half. (so you can open it like a book).
• In a small bowl combine the chili powder, coriander, cumin and salt. Rub into both sides of the butterflied chicken breasts and let sit while the grill heats.
• Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 to 4 minutes. Flip and cook until just done, another 2 minutes or so. Remove and let sit for 8 to 10 minutes before slicing.
• In a small bowl or glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbsp of the cilantro, 1/2 tsp salt, a few grinds of pepper and a few shakes of green tabasco . Wish or shake well to combine.
• To make the salsa, combine the black beans, tomatoes, scallion, remaining cilantro and a pinkch fo salt in a small bowl. Add the kernals from a fresh, uncooked sweet corn on the cobb if you want added sweetness. Add 2 Tbsp of the dressing, toss gently and set aside stirring occassionally.
• Put the lettuce in a bowl, season with a little salt and with jsut enough of the dressing to lightly coat - reserve a little to drizzle on the chicken. Arrange the lettuce on dinner plates.
• Slice the chicken breasts very thinly. Pit and slice the avocado. Arrange the chicken, avocado and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Sprinkle each dish with sesame seeds.
• Enjoy!

Steps:

• Cover large serving platter with salad greens. Top with chicken, tomato, beans and onions; sprinkle with cheese.
• Serve with dressing and salsa.

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Steps:

• Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
• You can also substitute fajita seasoned sliced chicken breasts strips here.
• Slice the chicken breasts into thin strips.
• Toss the lettuce with your other salad"stuff".
• Slice the corn tortillas into thin strips and deep fry until crisp.
• If you stop short of crisp, the tortillas will be tough.
• Test one and if this is the case, just refry til crisp.
• Drain on paper towels.
• Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
• Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
• Mix together the Ranch Dressing and salsa 1:1.
• Pour this over each salad and sprinkle cheese on top.

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.