Southwestern Grilled Chicken Salad Recipes

Steps:

• Preheat a grill over medium high heat while you butterfly the chicken; in a small bowl, combine chili powder, brown sugar, coriander, cumin and 3/4 teaspoon salt and rub over chicken (you won't need all of it).
• Grill the chicken 3 minutes, turn and grill until just cooked through, about 1 or 2 minutes; let rest 5 to 10 minutes.
• Meanwhile, prepare the dressing: Whisk together the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 teaspoon salt, some pepper, and a few drops of Tabasco or place these ingredients in a lidded glass jar and shake to combine.
• Combine beans, tomatoes, green onions, remaining 2 teaspoons cilantro and a pinch of salt; add 2 tablespoons of the dressing and toss gently.
• Toss the lettuce with a little dressing (reserve some dressing to drizzle over the chicken); arrange dressed lettuce on a serving platter or individual bowls or plates.
• Slice the chicken very thinly and arrange over lettuce; pit and slice the avocado and arrange with the chicken.
• Arrange black bean salsa on the lettuce as well; drizzle chicken and avocado with dressing.
• Garnish with pine nuts or pepitas and remaining cilantro.

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.